Keto Mushroom Carbonara with Zucchini Paste
Elegant yet super satisfying, this deliciously quick and easy preparation makes creamy mushroom keto pasta accessible any night of the week. FYI, if you can’t find zucchini noodles, you can use a vegetable peeler to make long zucchini shavings. Recipe from Keto-Mojo
Ingredients
- 1 tbsp olive oil
- 4 slices bacon coarsely chopped
- 1 1/2 cup mushrooms thinly sliced
- salt
- pepper
- 1/4 cup heavy cream
- 1 tbsp butter unsalted
- 2 egg yolks
- 2 tbsp parmesan cheese finely grated
- 12 oz zucchini spirals/noodles, raw
Instructions
- Heat the olive oil in a medium sauté pan over medium-high heat. Add the bacon and cook until it starts to brown, 4 to 5 minutes.
- Add the mushrooms, toss to coat, and cook, stirring occasionally, until the mushrooms are very tender and a bit golden, 4 to 5 minutes. Reduce the heat to medium-low and add 1/4 teaspoon salt, 1/4 teaspoon pepper, and the heavy cream. Cook, stirring occasionally, until the cream has thickened, about 5 minutes. If the sauce thickens too quickly, add 2 to 3 tablespoons of water. Turn off the heat and stir in the butter, egg yolks, and 1 tablespoon of the Parmesan cheese. Add the zucchini noodles, then toss for 2 to 3 minutes to coat and warm the zucchini. Season to taste with salt and pepper and serve topped with the remaining Parmesan cheese.
Nutrition
Nutrition Facts
Keto Mushroom Carbonara with Zucchini Paste
Amount per Serving
Calories
526
% Daily Value*
Fat
48
g
74
%
Saturated Fat
20
g
125
%
Cholesterol
252
mg
84
%
Sodium
513
mg
22
%
Potassium
843
mg
24
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
18
g
36
%
Vitamin A
1232
IU
25
%
Vitamin C
32
mg
39
%
Calcium
130
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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