So, what if I were to tell you that the pasta you see above is actually low carb and fits well into the keto lifestyle? I know, I was gob-smacked too! Pasta and rice have always been the 2 true things that I miss on keto. Cauliflower rice does the trick (especially when fried, mmmm) for one part, but the keto pasta I never figured out. Zoodles, shirataki noodles, kelp noodles…none of them ever did the trick for me. The resemblance was there, but the taste and texture were never there.
These noodles from my cookbook, however, taste like the real deal. They taste like whole wheat pasta that was freshly made by an actual chef. Slightly crisp (al dente) on the outside, and perfectly soft on the inside – with the taste that matches the looks. With the addition of a rich and hearty carbonara sauce that’s filled with bacon bits, bacon grease, and delicious fats, you really can’t go wrong with it.
It comes out to be a total of 72% calories from fats, which is a great meal for keto and a great meal for you. You can grab the recipe for the noodles from my cookbook Keto-fied! Comfort Foods Made Low Carb, along with a bunch of other recipes including bread, Chinese takeout, pizza, gumbo, ice cream as well as a variety of sweet pastries and desserts.
This pasta is extremely calorie dense, so just watch yourself that you don’t go overboard with it – serve it with a side of roasted broccoli, green beans, or a simple spinach salad. Sit back, relax, and enjoy the food you never thought you’d be eating again!
Yields 3 servings of Low Carb Pasta a la Carbonara
The Preparation
- 2/3 recipe pasta, from Keto-fied!
- 5 ounces bacon
- 2 large egg yolks
- 1 large egg
- 1 tablespoon heavy whipping cream
- 1/3 cup grated Parmesan
- 3 tablespoons chopped fresh basil
- Ground black pepper to taste
The Execution
1. Prepare pasta as described in Keto-fied: Comfort Food Made Low Carb.
2. Freeze bacon for 15 minutes prior for easier cutting. Slice bacon into small cubes and cook until crisp over high heat.
3. Set bacon aside to cool on paper towels and become even crispier.
4. Save 1/3 bacon grease and keep other 2/3 in the pan. Mix together 1 large egg and 2 large egg yolks.
5. Measure out 1/3 cup freshly grated parmesan cheese.
6. Add Parmesan, cream, and saved bacon grease to the egg yolk mixture. Stir together well until a thick sauce is formed.
7. Cook pasta in a pan with the bacon grease that is left over high heat.
8. Add pasta to a mixing bowl, then add crisped bacon and toss.
9. Add carbonara sauce to the pasta along with 2 tbsp. freshly chopped basil and fresh cracked black pepper. Mix together until all strands of pasta is covered completely.
10. Garnish with extra fresh cracked black pepper and chopped basil.
This makes 3 total servings of Low Carb Pasta a la Carbonara. Per serving, it comes out to 553 Calories, 44g Fats, 3.8g Net Carbs, and 21.7g Protein. A perfectly ketogenic meal that includes delicious and realistic tasting pasta!
| Low Carb Pasta a la Carbonara | Calories | Fats (g) | Carbs (g) | Fiber (g) | Net Carbs (g) | Protein (g) |
| 2/3 Pasta Recipe from Keto-fied! | 634.3 | 38.9 | 33.3 | 24.4 | 8.8 | 25.1 |
| 5 Oz. Bacon | 650 | 64 | 0 | 0 | 0 | 16 |
| 2 large Egg Yolks | 109 | 9 | 1 | 0 | 1 | 5 |
| 1 large Egg | 70 | 6 | 0.5 | 0 | 0.5 | 6 |
| 1 tbsp. Heavy Cream | 50 | 5 | 0 | 0 | 0 | 0 |
| 1/3 cup Grated Parmesan | 142 | 9 | 1 | 0 | 1 | 13 |
| 3 tbsp. Fresh Chopped Basil | 3 | 0 | 0 | 0 | 0 | 0 |
| Fresh Ground Black Pepper | 2 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1660.3 | 131.9 | 35.8 | 24.4 | 11.3 | 65.1 |
| Per Serving ( /3 ) | 553.4 | 44.0 | 11.9 | 8.1 | 3.8 | 21.7 |
Low Carb Pasta a la Carbonara
Ingredients
- ⅔ Pasta Recipe from Keto-fied!
- 5 Oz. Bacon
- 2 large Egg Yolks
- 1 large Egg
- 1 tbsp. Heavy Cream
- ⅓ cup Fresh Grated Parmesan Plus garnish
- 3 tbsp. Fresh Chopped Basil
- Fresh Ground Black Pepper to Taste
Instructions
- Prepare pasta as described in Keto-fied: Comfort Food Made Low Carb.
- Freeze bacon for 15 minutes, then chop into small cubes. Crisp over high heat on stove top. Set bacon aside and set 1/3 grease aside.
- Mix together egg, egg yolks, Parmesan cheese, heavy cream, and saved bacon grease until a thick mixture is formed.
- Cook pasta in remaining bacon grease in pan over high heat until pasta is slightly crisped.
- Mix pasta, sauce, bacon, fresh cracked black pepper and 2 tbsp. fresh basil together in a bowl.
- Sperate into servings and top with extra fresh chopped basil and fresh cracked black pepper.
Without giving out any measurements or anything, I just wanted to know what kind of ingredients are used in the pasta….I can’t have any artificial sweeteners, whey, nuts etc….I don’t want to buy the book only to find out I can’t use the recipe (it looks really good :))…..
Hey Cathy,
For the pasta, there is no artificial sweeteners, nuts, or whey. Some of the other recipes in the book, however, do use nut flours to make certain dishes (mostly desserts). I do use sweeteners in the book, but it’s always stevia or erythritol (both natural). Hope that helps 🙂
Thanks for the info :)…..I don’t make desserts anyways so that isn’t a problem for me…..look forward to trying some of the recipes, especially this one :)….
Sure thing! I don’t make too many desserts either, but on occasions I will and rarely will I even eat any. I hope you enjoy! 🙂
Cathy, I have both of his books and they are worth it! We especially love his general tso chicken, when short on time I will throw chicken thighs in the crockpot and top with the sauce and let it cook. The sauce is exactly like the real thing!
You know Craig, you could eat the whole batch of this and still have less carbs than 1/2 cup regular pasta! Gonna try this for dinner, with a nice green salad my mouth is drooling already!
That sounds absolutely delicious. Without the carbonara sauce and just a regular sauce, that’d be do-able for sure! The carbonara makes it a bit calorie heavy 😉
Craig, I think I did something wrong with the pasta last night. Mine never came to a consistency that I could roll out. Any help would be much apprecitated since I’m really wanting to make this. Thanks in advance!
Rebecca, you have to put parchment paper over it in order to roll it out. Alternatively if you have 2 silpats, you can stick the dough between the two. I know it’s rather sticky but if you have parchment paper it won’t stick to this. Leave the parchment paper over the top as you bake it 🙂
Thanks, do you need to mix it for a certain amount of time before it comes dough like?
It’s never going to become dough-like like a real dough. It will be relatively soggy/sloppy/sticky. But using the parchment paper will allow it so that you can roll it out while still being able to pull off the parchment easily. You bake it with the parchment paper still on the top of it, and once it’s done baking it will harden up so you can handle it properly with your hands.
Good to know, Thanks! I really thought I had done something wrong. Will be making it again!
Sure thing, hope it turns out properly this time around 🙂
When I tried to make the pasta I think I cut it a bit too big, but other than that it turned out great!
I have one question though, when you say to cook the pasta in the bacon grease do you mean to do that with every pasta dish you cook? Or just to give it the flavour for this particular dish?
As in would I need to cook the pasta in a pan of grease if I were to make a tomato dish?
Hey Raif – glad you enjoyed! I normally pan-sear my pasta quickly in some kind of fats (olive oil, bacon grease, etc). This helps give a nice texture to it, but it’s totally up to you. I think it’s best to pan sear it, personally, and have tried it a few different ways 🙂
Hi Craig,
Quick question, have you tried or could you use the pasta recipe in a ramen type broth? Looking at the noodles, it looks like udon lol. I just purchased the Ketofied e-book so i’m looking forward to trying it out.
Naomi,
I’m not sure if you could. The noodles themselves are a little soft – like fresh made pasta. Noodles would need a different consistency to be used in broth, and I don’t think these would fit the bill 🙁 If you do try it, though, let me know how it goes. I’ve never tried it but I’d love to know if you have success with it!
When do you add the cream? I thought mine tasted a little off then saw the unused cream on the counter. Got the noodle recipe from your book. They’re a pretty dead on substitute for wheat noodles. It’s just the thing I’ve been looking for. Have you ever though of attempting to fold the dough into raviolis?
Hey Ben – sorry about that, I didn’t have it in the instructions! I edited the post to say that it is added when you mix together the parmesan and bacon fat into the eggs. I haven’t tried making them into ravioli’s just yet, but that sounds like an awesome idea 🙂
Just an FYI, I was about to cook this from the printed instructions and noticed the same glitch. The onscreen instructions are fixed, but the printed one are not.
Are you still experiencing issues? I just tried it and everything seems to be working ok now?
I am looking at step 3 of the printable instructions: “Mix together egg, egg yolks, parmesan cheese, and saved bacon grease until a thick mixture is formed.” Notice no mention of the cream there.
Sorry Chris, I didn’t see the comment from Ben when I first came in to moderate. Thanks for pointing that out – I went in and added the cream to the printable instructions. 🙂
Hiya Craig,
I was reading this recipe, and am just making sure- these eggs in the pasta sauce are raw, right? Like- you don’t end up actually cooking the sauce???
Hey Whitney,
Yes, you’re correct – the eggs are raw. Though they might get tempered slightly when you’re adding the bacon grease, they are raw and there are risks to consuming raw eggs. You can use pastured eggs which reduces chances of salmonella, but I’m not a big worrier about that and every once in a while will consume raw egg. Again, though, if you’re not comfortable doing that, I certainly advise skipping this – you could make an alfredo sauce, instead 🙂
Thanks! I’m not worried about consuming the raw egg in general- it just means this is a recipe I’ll save until after I have my baby- just in case! 🙂 thanks for the speedy response though!
Sure thing!
Hi, I just made the “pasta” for the first time, they turned out grayish, double checked the recipe and the quantities are fine. Psyllium powder isnt grry at all, could it be overcooked? Have you ever run into this?
I haven’t, no. It should come out a yellowish color from the psyllium. Not 100% sure why it’s gray, but it could be from the cream cheese used?
aw come on. you provide all the sauce and alternative pasta recipes but not the actual “pasta”. that doesnt seem right. I must buy your cookbook to get it????
Our cookbooks and meal plans are the only thing that keeps the website running. We provide several hundred recipes for free, and we plan to even include the cookbook recipes on the website soon enough. For now, unfortunately, you have to purchase the cookbooks to be able to get the paste recipe. I hope you can understand.
I just bought the “e-book” (?) but don’t know where or how to find it. Help! I wanted the pasta recipe. thank you, Carol
Hey Carol – it should have been delivered to your e-mail address. It can sometimes land in the spam folder. If you don’t see it there, shoot me over an e-mail to [email protected] and I’ll make sure I get the book sent to you. Thank you for your support!