Tuesday, October 12, 2010

Low Carb Pasta With Zucchini and Pancetta

This pasta dish is so easy to put together! I am so glad that I stumbled upon Dreamfields pasta in my local grocery store. If you haven't tried it you're missing out! The flavor is exactly the same as traditional pasta.

  • 2 small zucchinis washed and diced
  • 3 tablespoons extra virgin olive oil
  • 1/4 pound pancetta (bacon can be used as a substitute)
  • 1/4 cup white wine
  • 3 large egg yolks
  • 1/4 cup fresh grated parmesan cheese
  • salt and pepper to taste
  • 1 box of Dreamfields pasta or my homemade pasta

Cook pasta according to package directions while you get the sauce ready. Be careful not to overcook it. Heat olive oil in a fry pan over medium heat. Add the pancetta or bacon if you can't find it, until done but not crisp. Add the zucchini and saute until lightly browned, then add wine and cook to reduce a little. Remove from the heat and cool slightly, whisk in the egg yolks and salt and pepper, remember if you are using bacon it is pretty salty so don't over do it with the salt.  Heat the sauce again and toss with the cooked spaghetti and parmesan. I hope you enjoy this one as much as I do!

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  1. I adore pasta. Is there a way you can come up with a low-carb noodle recipe from scratch using your baking mix? You would be the low carb queen if you could. :)

  2. I have made pasta in the past, but not from my Baking Mix, I will give it a try :)


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