Keto Pasta Carbonara Creamy, Luscious, Low-carb Carbonara Delicious, creamy, and cheesy low carb version of the classic Italian! It will come to your rescue when you’re yearning for pasta but know you don’t want to get kicked out of ketosis. This recipe replaces traditional pasta with keto-friendly noodles. You can use spiralized zucchini, shirataki noodles or store-bought low-carb substitutes to manage your macros. The combination of eggs, Parmesan and crispy bacon makes a rich and indulgent sauce that coats strands perfectly.
This is a yummy, easy dish. It’s that warm, comforting feel on a cold night without the weight gain. So here’s to Keto Pasta Carbonara a dish packed with healthy fats, an adequate amount of protein, and minimal carbs. Not only is it healing, satiating and an ideal food for someone who follows the keto lifestyle!
Keto Pasta Carbonara Recipe
We already know you love Keto Pasta Carbonara! So, let’s get right to that recipe: Here’s what you’ll need to get started, from utensils to ingredients. The entire process will be very well-explained, because we’re also going to walk through the process fully, step by step. Plus, you’ll receive the serving size, prep time, cooking time and resting time. In addition, we will discuss calories and nutrition and a few helpful cooking tips for the perfect texture and flavour. And finally, we’ll address some frequently asked questions so you can cook up a batch of this recipe with confidence in your home kitchen.
Keto Pasta Carbonara
Ingredients
Equipment
Method
- Saute the Bacon: Preheat a pan on medium, add bacon bits and saute until golden and crispy. Remove and set aside.
- Make the Pasta: Prepare zoodles or shirataki noodles as per the package directions. Drain off the excess water.
- Whisk the Sauce: Whisk together eggs and grated Parmesan in a bowl until cream and silky. This will be the foundation of your sauce.
- Saute Garlic: In that same pan, put in some olive oil and garlic. Cook until fragrant without burning.
- Combine Pasta and Bacon: Add noodles and bacon to the skillet. Toss gently to mix flavours.
- Finish with Sauce: Remove from heat, pour in the egg mixture, and stir quickly until the noodles are coated in a creamy sauce.
Notes
- Using room temperature eggs will help to prevent curdling.
- Combine sauce off heat for a creamy sauce.
- Add extra cheese for richness.
- Pat shirataki noodles with a kitchen towel so the sauce won’t end up watery.
Keto Pasta Carbonara Nutrition
| Nutrient | Amount |
| Calories | 380 kcal |
| Fat | 28 g |
| Saturated Fat | 9 g |
| Protein | 22 g |
| Total Carbs | 6 g |
| Fiber | 2 g |
| Net Carbs | 4 g |
| Cholesterol | 190 mg |
| Sodium | 780 mg |
| Potassium | 350 mg |
| Calcium | 180 mg |
| Iron |
Frequently Asked Questions
Ques: Can I use zucchini noodles instead of shirataki?
Ans: Yes, both work well.
Ques: Is heavy cream needed in carbonara?
Ans: No, authentic carbonara uses eggs and cheese.
Ques: Can I store leftovers?
Ans: Yes, refrigerate for up to 2 days.
Ques: Can I add chicken for protein?
Ans: Yes, grilled chicken works great.
Ques: How do I prevent eggs from scrambling?
Ans: Mix off heat and stir continuously.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.