Category: Pasta

Zucchini Carbonara

Zucchini Carbonara

It’s just about Fall in Oregon which means it is zucchini season! This is an awesome recipe to make using your delicious, home grown zucchinis. This is a low carb/keto version of pasta carbonara. You could also use shirataki noodles or even sweet potato noodles as other options. If you use zucchini to make zoodles, be sure to take the steps to remove the extra moisture, otherwise your carbonara will be watery!


  • 3-4 medium zucchini -spiralized
  • 1 tsp salt – to “sweat” the zucchini
  • 6 slices bacon, cut into small pieces
  • 3 cloves garlic, minced
  • 2 eggs
  • ¼- ½ tsp pink Himalayan salt (depending on taste)
  • 1/4 tsp black pepper or to taste
  • 1/2 cup heavy whipping cream
  • 1/4 cup freshly grated parmesan
  • 1/4 cup freshly grated Romano cheese
  • Chopped parsley for garnish
  • Crushed red pepper optional


For the noodles:

First, “sweat” the zoodles so your carbonara doesn’t end up super liquidy. Place the zoodles in a colander over a large bowl. Sprinkle the 1 tsp salt over the zoodles allow let them sit for about 30 minutes. The salt will draw the water out of the zucchini.

After 30 minutes, use paper towels to squeeze the zucchini thoroughly to remove water. Set the zoodles on paper towels while you make the sauce.

For the sauce:

Whisk together the eggs, heavy cream, cheeses, salt and pepper in a small saucepan; set heat to medium low. Continue to whisk for a minute or two to let the cheeses start to melt, then immediately remove from heat (or the eggs will scramble!) Set aside while you prepare the bacon and zoodles.

Bacon and zoodles:

Heat a large heavy skillet over med-high heat, then add bacon pieces. Cook until crisp, stirring to evenly brown. Remove with slotted spoon to a paper towel lined bowl.

Reserve at least 1 Tbsp bacon fat and turn heat to low. Add minced garlic and cook until softened, about 45 seconds.

Add in the zoodles and toss to coat with the bacon fat and garlic. Set the heat to medium and cook your zoodles until desired doneness (be careful not to overcook as they will be mushy!).

Once done, transfer zoodles and garlic to a serving bowl and toss with the bacon and sauce. Garnish with chopped parsley and crushed red pepper if desired.

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Sausage Rolls (Keto/Low Carb)

Keto Sausage Rolls

I have made these for breakfast, but they would be great for any meal (or having small portions for a snack). Low carb, gluten free, keto: these make for a nutritious but also super delicious option! Next time I might even use some “Everything But the Bagel” seasoning just because I love it so much! The flavor as is is amazing!


  • 2 eggs (one whole, one separated)
  • 1.5 cups almond flour
  • 1 cup mozzarella cheese, shredded
  • 3 Tbsp butter, softened
  • 4 uncooked sausages/brats
  • 1/2 tsp sea salt


Separate one of the eggs and set the yoke aside for glazing the pastry later. 

Add the white of the egg + the other whole egg to the almond flour, mozzarella, butter and salt. Mix well. 

Form a ball with the dough, using your hands. Flatten the ball slightly, wrap it in parchment paper and chill in the fridge for an hour. 

Preheat the oven to 400F. Line a baking tray with parchment paper or use a silicone mat. 

Once the pastry has chilled for an hour, divide it into 2. Put each half of the dough between two pieces of parchment paper and roll them out so they become rectangles (about 12″x4.5″) that are around 1/8″ thick. 

Place 2 sausages next to each other, lengthwise on one of the rectangles of rolled out dough. Wrap the dough around so the sausages are completely covered inside the dough, pressing any lose edges together to seal the dough. Do this with the other sausages and dough then place on the prepared baking sheet. 

Brush both sausage rolls with the egg yoke you have set aside. 

Bake for 20-25 minutes, until the pastry is golden brown. Serve warm!

You can absolutely freeze these for later!

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