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Keto Carbonara

Keto Carbonara

@viaggiando-mangiando

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.

Difficulty: Medium
Cooking: 10 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Low carb keto penne180g
  • Guanciale160g
  • Eggs2units
  • Pecorino romanoto taste
  • Black pepperto taste

Preparation

  1. STEP 1 OF 6

    In a non-stick pan, cook the guanciale until crispy.

  2. STEP 2 OF 6

    In a bowl, beat the eggs with Pecorino Romano, black pepper, and a bit of cooking water.

  3. STEP 3 OF 6

    Cook the Low Carb Keto Penne in salted water following the package instructions.

  4. STEP 4 OF 6

    Drain and add them to the pan with the crispy guanciale.

  5. STEP 5 OF 6

    Add the egg, Pecorino Romano, and black pepper mixture to the pan and mix well.

  6. STEP 6 OF 6

    Continue stirring until the eggs slightly thicken and form a cream.

General Information

More information

It can be made with any type of low carb pasta.

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    10.98g·18%
  • Carbohydrates
    24.23g·40%
  • Fats
    24.25g·40%
  • Fibers
    0.57g·1%