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Keto Pasta Carbonara (with Shirataki Noodles)

Keto Pasta Carbonara (with Shirataki Noodles)

Before going Keto, carbonara was my absolute favorite type of pasta. Yet, it’s the hardest to Keto-fy, I’ve found. Tough luck. Pasta matters on this one as much as sauce. Or maybe I’m extra critical because it’s my favorite. But zoodles or mozzarella pasta just don’t cut it with this one.

Using shirataki noodles, I’ve been able to come close in terms of an alternative. It’s still not real carbonara – I do have to use cream, which, according to actual Italians, is strike #1. But due to not being able to use actual pasta, I found I needed a thicker, creamier sauce than the original. The noodles are chewy like pasta al dente, but nearly flavorless by themselves. Unlike the original recipe, they don’t complement the dish themselves but act as a sauce transport here.

Rinsing, boiling, and dry-roasting the noodles is a must. This will get rid of the pungent smell and get the shirataki as close to a pasta-like consistency as can be.

Since there are a lot of shirataki noodle types, I’d advise to use a thicker type of noodles – classic or fettucini for example – and avoid angel hair-type thin noodles if you can.

Keto Carbonara

Prep Time10 mins
Cook Time15 mins
Course: Main Course
Servings: 1


  • A colander
  • A pot
  • A large non-stick pan
  • A small bowl
  • A stove


  • 3.5 oz shirataki noodles
  • 3 oz bacon
  • 3-4 tbsp parmesan, grated and divided (can be substituted for Pecorino Romano)
  • 1 egg yolk
  • 1 clove of garlic, crushed into paste
  • 1/2 cup of heavy whipping cream
  • Italian seasoning (optional, to taste)
  • Salt and black pepper (optional, to taste)
  • Water (for noodles)


  • Put the water in a pot over medium-high heat and bring to a boil.
  • Drain the shirataki noodles on a colander. Put the colander under running water and rinse for about 5 minutes.
  • Transfer the noodles to the boiling water and boil for around 3 minutes. Drain again on the colander and let it rest.
  • While noodles are being rinsed and boiled, heat the non-stick pan over medium heat. Slice your bacon into large chunks and fry for 2-3 from all sides. Bacon should be crispy, but not dry.
  • Transfer the bacon chunks to a separate large plate. Clean and dry the pan very well and heat it again over medium heat.
  • When it is nice and hot, transfer the noodles to the pan and dry-fry for about 7-8 minutes.
  • In a small bowl, mix 2 tbsp of grated parmesan with an egg yolk and set it aside.
  • When the noodles are done frying, transfer them to the same plate as the bacon, and mix together. Keep the pan on the medium heat.
  • Add 1/2 cup of cream to the pan and heat through, occasionally stirring. When the cream heats, add the parmesan-egg yolk mix, minced garlic, Italian seasoning, salt, and black pepper to the sauce. Keep continuously stirring, until the parmesan-egg yolk mixture dissolves and the sauce thickens.
  • Transfer the bacon and noodles to the pan and mix into the sauce. Turn the heat down to low and simmer everything together for a couple of minutes, before turning the heat off. Transfer to a separate plate and top off with remaining parmesan. Serve right away.


Traditionally carbonara is made with guanciale – Italian cured pork cheek – or sometimes pancetta. For a more authentic taste use either instead of bacon.
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