Just when you thought there were no other variances you could cook with keto pasta, you can stop right there. I have just the thing for you, it’s my Keto Spaghetti Carbonara. This dish is quick and only calls for five main ingredients. In this article, I show you how to make this classic Italian favorite, keto style.
Last updated: October 18, 2019
You never know where inspiration can be found. I was at this small little gold rush town in California and was recommended to try their Carbonara. Seeing that I never had it before and was in an experimental mood, I decided to take the plunge.
Little did I know, I had no idea I was about to be blown away how delicious this simple plate was. Since then, I’ve made it a mission to make my own version I can eat without feeling guilty because having conventional pasta every day is not going to help any weightloss goals.
Just 5 Main Ingredients
Carbonara, the name actually means charcoal in Italian most likely referring to the coal workers of the time and area of Rome. Nobody really knows the true origins of these Carbonara noodles or who invented the popular entree but it’s a common belief that the noodles were made by coal workers. It was simply a quick and inexpensive dish to make. Another version of the origin was that it was invented by Renato Gualandi. Whatever the case maybe I’m glad this dish was invented for generations to enjoy.
The original dish only really requires 5 main ingredients that make this dish shine. They are:
- Black Pepper
- Free Range Egg
- Bacon (or traditionally g
- Pecorino Romano Cheese
Anything after that
What is Carbonara Sauce?
Carbonara Sauce is a mixture of fresh free-range eggs, grated Pecorino Romano cheese, and freshly ground black peppers. That’s it. Simple on the surface but this combination brings out the natural flavors of each ingredient. The saying “less is more” cannot be any truer. This sauce is whisked together and poured on top of the pasta. The trick is to keep the pasta hot enough (indirect heat) that the sauce does not overcook. This means shutting off the burner at the very moment al dente is reached and then stirring the sauce in a few rounds to cook it. By doing this, the sauce becomes creamier as the yolk and cheese work in unison.
Does Pasta Carbonara have raw Egg?
Pasta Carbonara requires raw eggs to make the carbonara but the egg is lightly cooked. It’s easy to think the egg is raw since the egg does not touch any direct heat but the answer is no. The egg is lightly cooked by the indirect heat from the hot spaghetti. It’s no different from an egg being cooked sunnyside up but be aware that kids under 5 should not consume these types of dishes.
Why these Shirataki Spaghetti?
I prefer these tofu shirataki noodles/spaghetti from House Brands mainly because they come closest to conventional spaghetti. The best thing about them is their lack of a fishy odor which has turned many off. The coloring helps too. Texture-wise, it comes close. For any pasta
If you enjoy Shirataki Noodles, check out my other shirataki noodle recipes:
How to Make Keto Pasta Carbonara
Things You’ll Need
Easy Keto Pasta Carbonara
- 1 package Shirataki Noodles
- 1 tspn Olive Oil
- 120 grams Bacon (even better if you have guanciale or pancetta)
- 1/4 cup Grated Pecorino Romano (Parmesan as substitute is ok)
- 1/2 tspn Garlic powder (optional)
- 1 whole Egg Yolk (for added creamy texture)
- 1 whole Egg
- 1 tbsp Parsley
- 1 tbsp MCT Oil
- 1 pinch Black Pepper
Cook Shirataki Noodles
Gather all the ingredients
- Roughy chop the bacon and the parsley.
Prep the Sauce
- In medium heat, warm a frying pan. Pour a teaspoon of olive oil and add the bacon in. Let the fat render.
- Meanwhile, as the bacon is cooking crack 2 eggs. For the second egg, use only the yolk. This will give the carbonara a creamier texture. Combine it with Pecorino Romano, 1/2 teaspoon of garlic powder, and black pepper to taste. Whisk for about 2 minutes or until the desired creamy texture is achieved.
Combining Spaghetti and Carbonara Sauce
- *** This part is very important. If you don't follow this part properly, you run the risk of overcooking the sauce which will give you scrambled eggs. Once the bacon is cooked from the first step, remove the cooked bacon. Add the shirataki noodles to warm it up. Stir for about a minute until hot, then turn off the heat. Pour the Carbonara Sauce over spaghetti and stir until sauce becomes glossy and creamy (about a minute and a half). Retrieve the bacon and mix in.
- Top with Parsley, more picorno romano (if you like), and black pepper to taste. Add tablepoon of MCT oil for added fat.
MADE THIS RECIPE?
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