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4.29.18

Paleo Zucchini Carbonara {Whole30, DF, Low Carb}

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Whole 30 Nut Free No Added Sugar

This paleo zucchini carbonara has a savory creamy sauce that you won’t believe is dairy free!  Tossed with crisp bacon and low carb zucchini pasta, it’s a healthy meal you’ll want to make over and over again.  Paleo, Whole30 compliant, low carb, dairy free.

This paleo zucchini carbonara has a savory creamy sauce that you won't believe is dairy free!  Tossed with crisp bacon and low carb zucchini pasta, it's a healthy meal you'll want to make over and over again.  Paleo, Whole30 compliant, low carb, dairy free.

Spaghetti carbonara used to be my absolute favorite – one of those dishes that I remember eating for the first time and then NEEDING to make on my own.

I mean, let’s just say I was a bacon and egg fan long before I knew what paleo was – so bacon, eggs, cheese, and pasta just seemed like the ultimate combo and tasting it for the first time did not disappoint!

Now of course since doing my first Whole30 and then eating 95% paleo, all that dairy is out of the question.  And yup, the pasta too!  So what’s a Paleo gal to do to get the carbonara fix?

Well, for a long time I did nothing because I couldn’t imagine trying to replicate one of my favorite pasta dishes without major disappointment.

I needed to shift my mindset away from replacing my beloved spaghetti carbonara and over to making something that’s similar (not a “copycat”) and delicious in its own right.  Still, it took me quite a while to actually attempt it, due to all those tough decisions I needed to make!

Decision 1 – the “pasta.” Since I wanted something really neutral, it seemed like zucchini was the way to go.  I like that you can make thicker noodles for the sauce to cling to, since the sauce is really supposed to be the star.

Decision 2 – the sauce, of course!  Now with paleo, bacon and eggs are a-okay, but I needed to figure out how to replace the creamy, cheesiness that the parmesan provides.  Again – not a copycat, but something 100% clean and super tasty.

I knew coconut cream had to be incorporated in there along with nutritional yeast – my go-to ingredient when I want to add “cheesy” flavor to my recipes.  It’s Whole30 compliant and paleo, and you can add as much or as little as you want to suit your tastes.

Decision 3 – how to thicken the sauce?!  Traditionally carbonara isn’t cooked, but rather tossed in a hot bowl/with hot pasta.

Since my sauce needed to be thickened, I decided to cook it over low heat on the stovetop for just about a minute – not long enough to scramble the eggs, but long enough to thicken the sauce to a great consistency.

Even though you’ll be “sweating” the zucchini before beginning to remove lots of water, the zucchini will still contain enough water to thin down the sauce after tossing, so the thicker the better, in my opinion!  For this reason, I added a bit of tapioca to the sauce for that extra creamy thickness.

I was SO happy with the result!  Hot zucchini noodles tossed with loaded of bacon, garlic, and a creamy “cheesy” sauce.  You can’t go wrong here!  I hope you’re ready to get started – let’s cook!

Paleo Zucchini Carbonara {Whole30, DF, Low Carb}

Paleo Zucchini Carbonara {Whole30, DF, Low Carb}

This paleo zucchini carbonara has a savory creamy sauce that you won't believe is dairy free!  Tossed with crisp bacon and low carb zucchini pasta, it's a healthy meal you'll want to make over and over again.  Paleo, Whole30 compliant, low carb, dairy free.

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 30 mins
Total Time: 25 minutes
Course: Dinner/Lunch
Cuisine: Paleo, Whole30
Servings: 4
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Did you make this recipe?
Leave a review
4.27 from 72 votes

Ingredients

  • 3-4 medium zucchini spiralized*
  • 1 tsp salt - to “sweat” the zucchini
  • 6 slices nitrate free bacon sugar-free for Whole30, cut into small pieces
  • 3 cloves garlic minced
  • 2 large eggs preferably pasture raised
  • 2-3 Tbsp nutritional yeast (For a "cheesy" flavor")
  • 1/2 tsp arrowroot starch
  • 1/4 tsp fine grain sea salt or up to 1/2 tsp to taste
  • 1/4 tsp black pepper or to taste
  • 1/2 cup coconut cream or full fat coconut milk
  • Chopped parsley for garnish
  • Crushed red pepper optional

Instructions

First, “sweat” the zucchini noodles:

  1. Place zoodles in a collander over a large bowl. Sprinkle the 1 tsp salt all over evenly and allow it to sit for 30 minutes to allow the salt to draw out water.

  2. After 30 minutes, use paper towels to squeeze the zucchini thoroughly to remove water. Much of the salt will come out with the water, though if you’re sensitive to saltiness, you can rinse the zoodles prior to squeezing water out.
  3. Once zoodles are squeezed, set them on paper towels while you prepare the sauce.

Prepare the Sauce:

  1. Whisk together the eggs, nutritional yeast, arrowroot, salt and pepper in a med bowl. Pour coconut cream into a small saucepan set heat to medium low.

  2. Whisk coconut cream until melted, then whisk in the egg mixture. Continue to whisk for about 45 seconds or until sauce just begins to thicken, then immediately remove from heat (or the eggs will scramble!) Set aside while you prepare the bacon and zoodles.

Prepare bacon and zoodles:

  1. 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.
  2. Reserve at least 1 Tbsp bacon fat and turn heat to low. You might have to wait a minute for your skillet to cool down. Add minced garlic and cook until softened, careful not to burn it, about 45 seconds.
  3. Add in the zoodles and toss to coat with the fat and garlic, then raise heat to medium. I like to cook my zoodles until just heated through, but feel free to sauté them longer if you prefer them soft.

  4. 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. Enjoy!

Recipe Notes

*I used this spiralizer to make my zucchini noodles

Nutrition

Calories: 316kcal
Carbohydrates: 9g
Protein: 12g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 114mg
Sodium: 412mg
Potassium: 665mg
Fiber: 3g
Sugar: 3g
Vitamin A: 430IU
Vitamin C: 27.9mg
Calcium: 45mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo and Whole30 Zucchini Recipes?  Try one of These!

Zucchini Pasta with Chicken and Scallion Avocado Sauce

Spicy Shrimp Marinara with Zoodles

Sesame Almond Butter Zoodles {Vegan}

Zucchini Pasta with Chicken and Sun Dried Tomato Cream

Zucchini Noodle Breakfast Bake with Spicy Sausage and Eggs

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Becky says

    April 29, 2018 at 10:42 am

    How do you spiralize zucchini?

    Reply
    • Maria Ibanez says

      April 29, 2018 at 11:11 am

      Small kitchen tool called a “spiralizer”

      Reply
  2. debi tricerri says

    April 29, 2018 at 12:40 pm

    sounds good!!! going to try this! and doesn’t seem to take much time to prepare! thanks for your recipes! have tried several, and we love them!

    Reply
    • Michele says

      April 29, 2018 at 4:50 pm

      Yes this one is generally very simple! So happy you’re enjoying the recipes 🙂

      Reply
  3. Gina says

    April 29, 2018 at 12:46 pm

    I can’t wait to try this! I just bought my first package of nutritional yeast and have been anxious to use it in a recipe (because I really miss cheese sometimes ??)

    Reply
    • Michele says

      April 29, 2018 at 4:49 pm

      It’s great and adds the perfect amount of flavor!

      Reply
  4. Katie says

    April 29, 2018 at 12:47 pm

    This sounds like it could be a really cool breakfast option for those of us doing Whole30! If I was to spiralize the zucchini and cook the bacon and sauce the night before do you think the sauce would reheat okay if I just tossed it all in the skillet in the morning?

    Reply
    • Michele says

      April 29, 2018 at 4:48 pm

      Yes – I think that would work just fine!

      Reply
  5. Kara says

    April 29, 2018 at 3:54 pm

    Have you made this ahead of time and reheated it or heated up leftovers? I’m wondering how the eggs will heat up in the microwave. Thanks!

    Reply
    • Michele says

      April 29, 2018 at 4:45 pm

      The sauce is not as creamy after being heated up as leftovers, however the flavor is still good. I do recommend eating it right away though for best taste!

      Reply
      • Kara says

        April 29, 2018 at 5:20 pm

        Thanks for getting back to me so quickly! I am looking for some new recipes for the week to be able to have leftovers. Busy mom life – you know what I mean. ?

        Reply
        • Michele says

          April 30, 2018 at 11:10 am

          Yup I totally get it! You can always make the components ahead of time (zoodles, sauce, bacon) and then reheat and toss together when ready to eat 🙂

          Reply
  6. Diana says

    April 29, 2018 at 10:03 pm

    Michelle,
    Did you do a post on what food you packed for traveling to Paleo FX? What crossbody bag did you wear? I loved the color.
    Thank you,
    Diana

    Reply
    • Michele says

      April 30, 2018 at 11:09 am

      Hi! No post on the food I packed, I actually just brought rx bars with me and figured I’d have a ton of paleo stuff to eat once I got there! Here’s the bag: https://rstyle.me/~cz-arPb1 – the picture looks more purple but it’s really a blush color 🙂

      Reply
  7. Darcy Rapoza says

    April 30, 2018 at 1:43 pm

    Would an egg substitute, like flax egg, work here? We have egg allergies in the house but would love to try this.

    Reply
  8. Karen says

    April 30, 2018 at 2:11 pm

    That photograph made me hungry. It looks super duper yummy. Carbonara was always my guilty pleasure before Paleo. I am putting this on my meal plan for this week!!!!

    Reply
  9. Lauren Marks says

    May 1, 2018 at 6:02 pm

    I am making this right now and am pregnant. I’m realizing that the eggs never are actually cooked all the way. Am I reading something wrong?

    Reply
  10. Kayla S says

    May 2, 2018 at 6:18 pm

    Sounds yummy! Are the nutritional facts for the entire recipe?

    Reply
  11. Karley Emmott says

    May 4, 2018 at 6:13 pm

    My sauce is more of oa light brown than yellow….help!!!

    Reply
    • Karley Emmott says

      May 4, 2018 at 6:13 pm

      And chunky. The yeast never blended with the other ingredients

      Reply
      • Michele says

        May 5, 2018 at 7:39 pm

        Sounds like it’s chunky maybe because the eggs started to scramble? Not sure!

        Reply
  12. Katiw says

    May 9, 2018 at 3:53 pm

    In the article you mention you added tapioca for more creaminess but you don’t have it listed as an ingredient. Also I’ve been to two different stores looking for arrowroot flour and haven’t found it. Can I substitute cornstarch for it?

    Reply
  13. Amy says

    May 11, 2018 at 5:55 pm

    If I wanted to use cheese instead of the nutritional yeast (can’t have due to MTHFR), about how much would you recommend? Looks ymmy! 🙂

    Reply
    • Michele says

      May 14, 2018 at 12:22 pm

      Hi! I’d probably use maybe 1/3 cup?

      Reply
  14. Lisa says

    May 23, 2018 at 1:20 pm

    I was thinking about trying this for a group that is some paleo, some vegetarian. Any ideas on something that would add to the dish that I can sub for bacon for the vegetarian folks?

    Reply
    • Michele says

      June 1, 2018 at 10:44 pm

      Hi! You can probably add some sauteed eggplant maybe? Or even roasted peppers. Or both!

      Reply
  15. Angela says

    May 31, 2018 at 9:12 am

    5 stars
    I made this last night….and this is definitely going into the summer rotation! We ate all of it in one sitting it was so good! I can’t wait to try other recipes from this blog.

    Reply
    • Michele says

      June 1, 2018 at 10:18 pm

      That’s so great to hear!

      Reply
  16. Stephanie says

    August 23, 2018 at 10:31 pm

    5 stars
    Made it tonight. It was soooooo good!!!
    Definitely keeping this one! I did add a touch of tapioca to it. I also made it not paleo because I did part zoodles and part noodles, and also put parmesan cheese on it. (I live a paleo-ish lifestyle! : ) )

    Reply
  17. Emily Glasgo says

    September 10, 2018 at 1:17 am

    Hi,
    Thanks for the recipe is there another flour I can use. I don’t have arrowroot and live in a very remote location.
    Thanks again

    Reply
    • Catherine Hutchinson says

      December 5, 2018 at 7:11 am

      5 stars
      This recipe is absolutely delicious! You could try tapioca flour, I’m sure it would work the same.

      Reply
      • Lisa says

        January 25, 2019 at 9:49 pm

        I always use tapioca starch in place of arrowroot, as it’s easier to find at my Kroger down the street. Turned out great!

        Reply
  18. Mary McKinney says

    December 24, 2018 at 8:08 pm

    5 stars
    This was delicious!

    Reply
  19. Jacquelyn Grant says

    January 16, 2019 at 8:35 pm

    I’ll never get that hour and half back! I followed this recipe exactly. I don’t like it at all. However, it’s the first thing that I’ve made from your website that I don’t like. My family’s favorite so far is the Salisbury meatballs with mushroom gravy. Yum!

    Reply
  20. Lisa says

    January 25, 2019 at 9:47 pm

    5 stars
    I made this tonight, as it looked like a special Friday-night-type of meal. The kids wouldn’t be around, so no sharing…which was great because this was awesome! The sauce was so delicious my husband drank what was left in both our bowls. He is a cheese lover through and through, and his stamp of approval seals the deal on this dish! I used 5 zucchini (regular sized), and could have used 6.

    Reply
  21. Danielle says

    March 4, 2019 at 10:14 pm

    5 stars
    Absolutely delicious! And guilt-free! Thank you!

    Reply
  22. Louise says

    May 27, 2019 at 6:09 am

    5 stars
    Made this tonight and it was delicious! Served over gluten free pasta with some fresh chilli on top! Will definitely be making again!

    Reply
  23. Allie says

    May 31, 2019 at 9:45 pm

    I made this tonight and it was delicious!!! I added some spinach and shrimp to it as well. I accidentally scrambled the eggs at the very end but it didn’t matter, it tasted SO good!

    Reply
  24. Erin Escobar says

    July 27, 2019 at 4:04 am

    1/2 tsp of arrowroot starch can equal how much tapioca flour? Can I even substitute?

    Reply
  25. Diane says

    July 29, 2019 at 10:49 pm

    2 stars
    Made this tonight. Really good flavor but the sauce was way too thin, very soupy. Not sure what I did wrong

    Reply
  26. Ashley says

    August 11, 2019 at 5:56 pm

    5 stars
    I don’t usually make meals from recipes but this sounded good and I made it last night. It was so super delicious!! Thank you for the recipe!

    Reply
  27. Sildera Rx says

    August 19, 2019 at 7:58 pm

    You are so interesting! I do not believe I’ve read a single thing
    like that before. So good to find somebody with a few unique thoughts on this issue.
    Seriously.. thank you for starting this up. This site is one thing that’s needed on the internet, someone with
    a bit of originality!

    Reply
  28. Karen says

    April 14, 2020 at 5:24 pm

    Oh man, this is delish! I had fresh asparagus, it was a wonderful addition. I did not have parsley, scallion tops and mint worked great!
    Thank you!

    Reply
  29. Mindy says

    May 18, 2020 at 11:42 pm

    What can I use in place of eggs?

    Reply
  30. caroline says

    September 6, 2020 at 1:57 pm

    can you use regular cream instead of coconut?

    Reply
  31. Johanna says

    October 8, 2020 at 12:27 pm

    Do you think I could make this with spaghetti squash? If so, what would change?

    Reply
  32. KL says

    October 9, 2020 at 1:02 pm

    1 star
    I was so excited for this recipe but unfortunately, the flavor profile was really bad. The sauce was overwhelmingly coconut-y (I used the coconut milk as described in the ingredients). I was also turned off that the eggs didn’t really have much cook time which made me wonder about the safetyz The noodles themselves were also quite salty even after rinsing but that part could have been user error.

    Reply
  33. Lexi says

    November 15, 2020 at 9:51 pm

    2 stars
    I am not sure if the zoodles had too much water retained, but my recipe turned out very soupy like a couple of others. My boyfriend loved it, but it tasted too sweet to be carbonara sauce.

    Reply
  34. Steph says

    January 7, 2021 at 9:18 pm

    5 stars
    This is really yummy! I added a pan-fried chicken cutlet on top to make it a heartier meal. I also used turkey bacon instead of regular bacon. I agree with other comments that the sauce is a little soupy, but it still made for a tasty meal my hubby and I both enjoyed.

    Reply
  35. Angela says

    February 2, 2021 at 2:22 pm

    3 stars
    Flavor wasn’t bad, a tad salty… I’m not sure if I did something wrong or it’s just the recipe but it was very runny. I did sweat and squeeze the zucchini so who knows 🤷🏼‍♀️

    Reply
  36. Tomoro says

    February 10, 2021 at 1:31 pm

    2 stars
    I really wanted to like this recipe, but it was just not good. I know the nutritional yeast was supposed to give it a cheesy flavor, but instead it gave it an old flavor that lingered in your month. I even cooked the egg mixture longer than required, and it was still super runny. And because the eggs were cooked all the way it made my stomach rumble as soon as it hit it. I ate it, but only because I had went through the trouble of making it.

    Reply
  37. Niki says

    February 23, 2021 at 7:46 pm

    5 stars
    This was DELICIOUS!!!! My whole family gobbled it right up

    Reply

Trackbacks

  1. Zucchini Noodles with Sausage Tomato Cream Sauce Paleo, Whole30 | Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia - Asia says:
    May 14, 2018 at 5:08 am

    […] Zucchini Noodle Carbonara  […]

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  2. Meal Plan Monday says:
    May 21, 2018 at 11:48 pm

    […] Paleo Zucchini Carbonara by Paleo Running Mamma […]

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  3. Stuff and Things | rny4me says:
    May 25, 2018 at 1:09 pm

    […] Zucchini Carbona […]

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  4. Kat’s Grain-Free/Non-Dairy Recipe Collection | Moon Haven says:
    August 3, 2018 at 9:58 pm

    […] Zucchini Carbonara – Paleo Running Mama […]

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  5. 30 Easy and Healthy Low Carb Dinner Recipes - The Bettered Blondie says:
    August 13, 2018 at 4:41 pm

    […] Paleo Zucchini Carbonara – Paleo Running Momma  […]

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  6. October Meal Plan | Fit and CRAY says:
    September 23, 2018 at 7:03 pm

    […] https://www.paleorunningmomma.com/paleo-zucchini-carbonara-whole30-df-low-carb/ […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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