Zucchini Noodles with Pork and Egg Carbonara (No Cheese)
Nutritional Information
A keto-friendly riff on carbonara using spiralized zucchini, ground pork, and a silky egg yolk emulsion — no processed ingredients, no cheese, minimal added fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 cups zucchini noodles (about 3 medium zucchinis)
- 12 ozs ground pork (80/20)
- 2 eachs large egg yolks
- 1 clove garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- 1 pinch sea salt
Heat a heavy skillet over medium-high heat. Add ground pork and break up; cook until browned and rendered, about 6–8 minutes. Spoon off excess rendered fat if there’s a lot, leaving a thin film to cook zucchini.
Stir in minced garlic and cook 30 seconds until fragrant.
Add zucchini noodles and toss with the pork for 2–3 minutes until just softened. Remove skillet from heat.
In a bowl, whisk egg yolks with a tablespoon of hot pan juices to temper, then quickly toss into the noodle-and-pork mixture. The residual heat will create a creamy coating without added dairy.
Season with salt and pepper, sprinkle with parsley, and serve immediately.
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