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white plate with a stainless steel fork and pasta carbonara made of spaghetti with crumbs of bacon and garnished with parsley.

Carbonara Recipe (Egg-free, Gluten free)

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5 from 18 reviews


This egg-free pasta carbonara is deliciously creamy and savory. It’s gluten free, coconut-free, paleo and AIP compliant and comes together quickly for an easy weeknight meal that is sure to please.


Units Scale
  • 2 TBSP extra virgin olive oil
  • 1 cup zucchini, peeled and cubed
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, crushed
  • 1/2 tsp sea salt
  • 1/4 tsp dried thyme
  • pinch turmeric
  • 1 tsp apple cider vinegar
  • 2 tsps tapioca starch
  • 1/2 cup filtered water
  • 67 slices AIP-compliant bacon or guanciale, chopped into small pieces
  • 4 oz of elbow or fusilli pasta (approximately 2 cups)


  1. Boil pasta as per instructions and set aside in a colander.
  2. In a large skillet, heat olive oil to medium heat. Add onions and sauté 2-3 minutes, stirring frequently until they begin to turn translucent.
  3. Next, add crushed garlic, chopped zucchini, sea salt and thyme and cook 6-8 minutes or until zucchini has become soft. Once soft, add to high powered blender along with apple cider vinegar, filtered water, tapioca starch and turmeric and pulse until combined into a smooth sauce.
  4. In the same skillet, add your chopped pieces of cured pork (guanciale, pancetta or bacon) and sauté until cooked and crispy.
  5. Reduce heat to low and add sauce and pasta into the pan and stir continuously 1-2 minutes. The tapioca starch will cause the mixture to thicken some more. Remove from heat and serve warm.*


Black pepper is not AIP-elimination stage compliant. If you’ve successfully reintroduced black pepper into your AIP diet, it’s a great and classic topping to this dish.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 2
  • Calories: 807
  • Sugar: 5.6g
  • Fat: 35g
  • Protein: 26.5g