Zucchini 'Carbonara' with Roasted Pork Belly
Nutritional Information
A low-carb take on carbonara using spiralized zucchini and roasted, un-cured pork belly for richness. No cheeses or processed ingredients — egg yolks bring creaminess.
This recipe is originally for 2 servings. How many are you cooking for today?
- 5 1/4 ozs uncured pork belly, trimmed (total for 2 servings)
- 1 1/8 lbs zucchini, spiralized (about 4 medium)
- 4 larges pasture-raised eggs
- 3 1/2 ozs cremini mushrooms, sliced
- 1/3 oz fresh parsley, chopped
Preheat oven to 220°C (425°F). Roast pork belly on a rack until fat renders and edges crisp, about 25–30 minutes. Let rest and dice.
While pork cooks, quickly sauté mushrooms in their own moisture in a hot pan until browned. Remove mushrooms.
Add spiralized zucchini to the pan and toss over medium-high heat just until warmed (2–3 minutes).
Whisk eggs in a bowl. Remove pan from heat, return zucchini, mushrooms and pork. Add the whisked eggs and toss quickly so eggs thicken from residual heat into a silky sauce.
Finish with chopped parsley and serve immediately.
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