Zucchini Noodle Carbonara with Crispy Pork Belly
Nutritional Information
A keto take on carbonara using zucchini noodles and roasted pork belly for richness without processed ingredients — egg yolk binds into a silky sauce.
This recipe is originally for 2 servings. How many are you cooking for today?
- 3 mediums zucchini (spiralized)
- 8 ozs uncured pork belly, skin removed if desired
- 2 larges egg yolks
- 1 clove garlic, minced
- To taste sea salt and freshly ground black pepper
Preheat oven to 425°F (220°C). Roast pork belly pieces on a rack until fat renders and edges crisp, about 30–40 minutes depending on thickness. Let rest and chop.
Lightly sweat garlic in the pork's rendered fat in a skillet over medium heat (use fat from pork, no added oil). Add zucchini noodles and toss until just warm, 2–3 minutes.
Remove from heat, quickly toss with egg yolks to create a silky coating, fold in chopped pork belly, season and serve immediately.
Note: ensure noodles are hot enough to slightly cook yolks but work quickly to avoid scrambling.
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