A delicious ketogenic variant of the classic carbonara, made with low carb penne, crispy guanciale, and a creamy mixture of eggs, Pecorino Romano, and black pepper.
In a non-stick pan, cook the guanciale until crispy.
In a bowl, beat the eggs with Pecorino Romano, black pepper, and a bit of cooking water.
Cook the Low Carb Keto Penne in salted water following the package instructions.
Drain and add them to the pan with the crispy guanciale.
Add the egg, Pecorino Romano, and black pepper mixture to the pan and mix well.
Continue stirring until the eggs slightly thicken and form a cream.
It can be made with any type of low carb pasta.
Italia, Lazio
| Energy (kcal) | 355.15 |
| Carbohydrates (g) | 24.23 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 24.25 |
| of which Saturates (g) | 1.23 |
| Protein (g) | 10.98 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.05 |
