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Courgetti Carbonara with Chorizo

Serves:1 Carbs: 4

This Italian classic undergoes a keto-friendly transformation without sacrificing flavour. Perfect for those following a low-carb lifestyle, this recipe swaps traditional pasta for spiralised courgette, enriched with the smoky notes of chorizo, while a creamy, velvety sauce ties everything together.


  • 1 large courgette

  • 50ml double cream

  • 25g Parmesan cheese, finely grated

  • 1 large egg

  • 50g chorizo, cooked and diced

  • Salt and freshly ground black pepper, to taste


  1. Prep the Courgette: Spiralise the courgette and toss it with ½ teaspoon of fine sea salt. Wrap it in a clean tea towel and squeeze to draw out excess moisture. Set aside.

  2. Make the Carbonara Base: In a heatproof bowl, whisk together the double cream, finely grated Parmesan cheese, and egg until well combined.

  3. Cook the Sauce: Place the bowl over a pan of simmering water, ensuring the bowl does not touch the water. Whisk continuously for 5-10 minutes, or until the sauce thickens to a custardy texture.

  4. Combine: Remove the bowl from heat. Add the squeezed courgette and diced chorizo to the sauce, stirring until well incorporated.

  5. Season and Serve: Add salt and freshly ground black pepper to taste. Serve immediately, preferably with a low carb bread roll (shop here) to mop up the mouth-watering sauce. Feel free to add a garnish of extra grated Parmesan or some chopped parsley for added colour and flavour. Enjoy!


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