Creamy Zucchini Noodle Carbonara with Crispy Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Zucchini Noodle Carbonara with Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Creamy Zucchini Noodle Carbonara with Crispy Prosciutto

Enjoy a nutritious spin on the classic carbonara where fresh zucchini noodles meet crispy prosciutto, all enveloped in a silky, eggy sauce balanced with sharp Parmesan and a hint of garlic. This dish delivers a guilt-free, satisfying meal with a burst of savory flavor and a delightful texture contrast.

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NUTRITION

417kcal
Protein
34.2g
Fat
26.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (300g total)

2 slices Prosciutto (30g total)

2 large Eggs (100g total)

1 ounce Parmesan Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic (3g)

Pinch of Black Pepper

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PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, transform the zucchinis into noodles and set aside.

  • 2

    In a skillet over medium heat, add olive oil and gently sauté the minced garlic until fragrant.

  • 3

    Place the prosciutto slices in the skillet and cook until they become crispy, then remove and crumble them over the zucchini noodles.

  • 4

    In a bowl, whisk together the eggs, grated Parmesan, black pepper, and a little extra pepper if desired.

  • 5

    Toss the warm zucchini noodles with the prosciutto and garlic-infused oil. Remove the skillet from heat and quickly combine with the egg mixture to create a creamy sauce without scrambling the eggs.

  • 6

    Mix thoroughly until the noodles are evenly coated, and serve immediately.

Creamy Zucchini Noodle Carbonara with Crispy Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Zucchini Noodle Carbonara with Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Creamy Zucchini Noodle Carbonara with Crispy Prosciutto

Enjoy a nutritious spin on the classic carbonara where fresh zucchini noodles meet crispy prosciutto, all enveloped in a silky, eggy sauce balanced with sharp Parmesan and a hint of garlic. This dish delivers a guilt-free, satisfying meal with a burst of savory flavor and a delightful texture contrast.

NUTRITION

417kcal
Protein
34.2g
Fat
26.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (300g total)

2 slices Prosciutto (30g total)

2 large Eggs (100g total)

1 ounce Parmesan Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic (3g)

Pinch of Black Pepper

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, transform the zucchinis into noodles and set aside.

  • 2

    In a skillet over medium heat, add olive oil and gently sauté the minced garlic until fragrant.

  • 3

    Place the prosciutto slices in the skillet and cook until they become crispy, then remove and crumble them over the zucchini noodles.

  • 4

    In a bowl, whisk together the eggs, grated Parmesan, black pepper, and a little extra pepper if desired.

  • 5

    Toss the warm zucchini noodles with the prosciutto and garlic-infused oil. Remove the skillet from heat and quickly combine with the egg mixture to create a creamy sauce without scrambling the eggs.

  • 6

    Mix thoroughly until the noodles are evenly coated, and serve immediately.