spiralizing recipes - pasta carbonara “lite”

pasta carbonara “lite”

This Italian favourite is cheesy, in a good way, so good in fact that you might find yourself eating like a gluten-free glutton.



2 servings

Prep time

45 minutes




1920 mg

Dietary fiber

7.5 g

Total fat

49.3 g

Total carbs

28.6 g


45.3 g


  • 2 large zucchinis

  • 2 large carrots

  • 2 eggs

  • 3 garlic cloves, minced

  • ½ cup Swiss cheese, shredded

  • ¼ cup coconut milk

  • 5 oz. bacon

  • 4 sliced green onions

  • ½ yellow onion, diced

  • Salt to taste

  • Pepper to taste


  • Use the Vegetti to make pasta strands from the zucchini and carrots.
  • Fry the bacon until crisp in a large frying pan. Drain on paper towels and set aside to cool.
  • Drain the bacon fat (reserve for another use) and sauté the garlic and onions for 2-4 minutes, until the onions are translucent.
  • Crumble the cooked bacon into the pan with the onions and garlic.
  • Combine the eggs, cheese, coconut milk, pepper, and salt and whisk until smooth.
  • Heat the “pasta” in a pot of boiling water. Drain the water and then pour in the egg mixture. Stir to combine, making sure the hot “pasta” cooks the egg.
  • Stir in the onion/bacon mixture.
  • Serve garnished with green onions.

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