This Keto Carbonara is a quick and easy meal that can be prepared in under 10 minutes. It's very high in fat, low in carbs, and high in flavor. This recipe for keto carbonara is a very simple recipe that is delicious as is, or can be modified to fit your needs. Need more protein in your day? Add some chicken. Love garlic? Try adding some! It's all up to you. This recipe is designed to provide plenty of sauce. This is intentional because I always hate running out of sauce!
Cook Time: 10 Minutes
Servings Per Recipe: 4
Macros Per Serving:
Calories: 400
Fat: 34g
Total Carbs: 5g
Fiber: 2g
Net Carbs: 3g
Protein: 19g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
6 OZ Pancetta
3 OZ Parmesan
4 Egg Yolks
2 Eggs
½ TSP Black Pepper
2 TBSP Olive Oil
1 LB Low Carb Noodles (such as miracle noodles)
1 Cup Water
¼ TSP Xanthan Gum
Parsley to garnish
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Let's Do This!
Prepare noodles as instructed by packaging, set aside.
Cut pancetta into ¼ inch wide by 1 inch long strips.
Add olive oil to a pan over medium heat.
Add pancetta and cook until crispy. Remove from pain with all oil and set aside.
In a bowl, whisk together 4 egg yolks, 2 eggs, cheese, and black pepper.
Mix xanthan gum into water. Try using a coffee mixer to break all clumps.
Add xanthan mixture into a pan with pasta over medium heat. Reduce water mixture to half.
Add pancetta and oil back into the pan, then remove from heat.
Slowly pour in cheese and egg mixture while stirring.
Mix until sauce is thick and clings to pasta.
Garnish with additional parmesan cheese and parsley.
You may wish to add salt, but be careful not to over salt it.
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