How to Make Courgette Noodle Carbonara

Certainly! Courgette noodle carbonara is a delicious twist on the classic Italian pasta dish, carbonara. Instead of using traditional pasta, this recipe incorporates zucchini (courgette) noodles, making it a lighter and healthier option. It’s a good way to use the spiralizer too.

Serves 4 people: Preparation Time: 20 minutes; Cooking Time: Up to 10 minutes but more than 5


[Please note we are an affiliate marketing partner and will make a sales commission if you purchase any items through our affiliate links. Please read our affiliate disclosure]


  • 4 medium-sized courgettes (zucchini)
  • 200g guanciale, pancetta or bacon, diced
  • 3 large eggs
  • 1 cup grated Parmesan Cheese
  • 3 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • Chopped fresh parsley, for garnish


  1. Prepare the Courgettes as Cut Pieces or Noodles:
    • Using a spiralizer or a vegetable peeler, create long, thin courgette noodles. If using a vegetable peeler, you can create wide ribbons by peeling the courgettes lengthwise. Place the courgette noodles in a colander, sprinkle with a little salt, and let them sit for about 15-20 minutes to release excess moisture. This will prevent your dish from becoming too watery.
  2. Fry the guanciale, pancetta or bacon:
    • In a large skillet, heat the olive oil over medium heat. Add the diced guanciale, pancetta or bacon and cook until it’s crispy and golden brown. Remove the cooked pancetta/bacon from the skillet and set it aside on a paper towel-lined plate to drain excess oil.
  3. Prepare the Carbonara Sauce:
    • In a bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, and a generous amount of freshly ground black pepper. Set aside.
  4. Cook the Courgette Noodles:
    • After the courgette noodles have sat for a while, gently squeeze out any excess moisture. You can pat them dry with paper towels as well.
    • In the same skillet used for cooking the pancetta or bacon, add the courgette noodles. Sauté them for about 2-3 minutes until they’re just tender. Be careful not to overcook them; you want them to retain a slight crunch.
  5. Combine Everything:
    • Reduce the heat to low. Add the cooked pancetta/bacon back to the skillet with the courgette noodles. Give everything a quick stir to combine.
    • Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the courgette noodles while tossing them continuously. The heat from the noodles will cook the eggs, creating a creamy sauce. Make sure to toss well to evenly coat the noodles.
  6. Serve:
    • Divide the Courgette Carbonara among four plates.
    • Garnish with chopped fresh parsley and an extra sprinkle of grated Parmesan cheese if desired.
    • Serve immediately, as carbonara is best enjoyed right after being prepared.

This courgette noodle carbonara offers a healthier take on the classic pasta dish while maintaining its creamy and indulgent flavors. It’s a great option for those looking to reduce their carb intake or incorporate more vegetables into their meals.

Visited 38 times, 1 visit(s) today

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.