9g | 4 servings | 15 minutes preparation | 20 minutes cooking time
Call them zoodles. Call them zucchini noodles. Whatever moniker you choose, this dish proves they’re more than just an “alternative” to regular pasta – they’re a culinary treat in and of themselves! With all the creamy textures and crispy-beef crunch of the Italian classic, this quick and satisfying keto recipe hits all the right notes.
Ingredients
10 oz. beef or pancetta, diced
1 tbsp butter
1¼ cups heavy whipping cream
¼ cup mayonnaise
salt and pepper
fresh parsley, chopped
30 oz. zucchini
4 egg yolks
3 oz. grated parmesan cheese
75g
1/4tbsp
1/3cup
1tbsp
225g
1
20g
Instructions
- Pour the heavy cream into a sauce pan and bring it to a boil. Lower the heat and let boil for a few minutes until reduced by a fourth.
- Fry pancetta/beef in butter until crispy. Reserve the fat.
- Mix in the mayonnaise into the heavy cream. Salt and pepper to taste, and cook until mayonnaise is warmed through.
- Make spirals of the zucchini with a spiralizer. If you don’t have a spiralizer you can make thin zucchini strips with a potato peeler.
- Add zoodles to the warm cream sauce. Divide between four plates and top with beef, egg yolks, parsley, and a generous amount of freshly grated parmesan.
- Drizzle beef grease on top and serve immediately.
Tip!
Instead of adding raw zoodles to the warm sauce, you can also microwave the zucchini strands on high for a minute before topping them with sauce. They’ll be warmed through but still have all their fresh crispiness!
Nutrition
Ketogenic low carb
Per serving
Net carbs: 4 % (9 g)
Fibre: 2 g
Fat: 84 % (80 g)
Protein: 11 % (25 g)
kcal: 860
We don’t recommend counting calories. Here’s why. Nutritional information based on the USDA National Nutrient Database.
