Spaghetti Carbonara – 2 delicious keto offerings

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Here are two quick, filling and easy to prepare keto recipes for carbonara spaghetti, which gently caress the taste buds and bring real pleasure. Prepare a delicious and appetizing dish with a creamy texture for lunch or dinner.

Keto spaghetti Carbonara zucchini with bacon

Zucchini, grated on spaghetti, is more than just an “alternative” to ordinary pasta – they are a culinary pleasure. Spaghetti Carbonara in keto style is a dish that can definitely whet your appetite. Why? The smell of bacon and butter is simply captivating.

The carbonara spaghetti recipe is for 4 servings, each of which contains 8 g of carbohydrates, 65 g of fat, 41 g of protein and 787 calories.

Preparation time: 40 minutes

Necessary products:

  • 240 ml liquid whipping cream
  • 2 tablespoons ghee
  • 300 g of bacon or pancetta, chopped
  • Salt and pepper to taste
  • 800 g zucchini
  • 4 egg yolks
  • 80 g parmesan, grated

Method of preparation:

  1. Use a spiral to grate the zucchini in a spiral. If you do not have a spiral, you can use a vegetable peeler instead.
  2. In a large skillet, melt the ghee over medium heat. Add sliced bacon and fry until crispy, stirring often. Then set the pan aside to cool the bacon.
  3. Pour the cooking cream into a saucepan and bring to a boil over medium heat. Season with salt.
  4. Reduce the heat and continue to cook until approximately ¼ of the cream is reduced.
  5. Remove the pan from the heat and set aside to cool slightly, stirring occasionally.
  6. In a separate bowl, mix the egg yolks, cooked bacon (with the fat released during frying) and grated Parmesan cheese.
  7. Pour the mixture into the warm cream sauce, stirring constantly. Season with salt and pepper to taste.
  8. Return the pan to the heat over medium heat to heat the sauce slightly. Add the zucchini spaghetti and cook for 1-2 minutes.
  9. Serve spaghetti Carbonara with grated Parmesan cheese and a few leaves of fresh basil if desired.

You can easily turn this recipe into a vegetarian keto dish. To do this, do not add bacon, but instead use a little olive oil after combining zucchini noodles with cream sauce and parmesan.

You can replace bacon with chicken, pork or other meat to your liking. Here’s how to make Carbonara spaghetti with chicken.

Keto spaghetti Carbonara from zucchini with chicken

The recipe for spaghetti Carbonara is for 6 servings, each of which contains 4 g of carbohydrates, 27 g of fat, 36 g of protein and 414 calories.

Preparation time: 35 minutes

Necessary products:

  • 800 g skinless chicken legs
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 6 pieces of fried bacon
  • Olive oil extra virgin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp nutmeg
  • 240 g liquid whipping cream
  • 240 g chicken broth
  • 1 egg
  • 30 g parmesan cheese, grated
  • 1 tbsp basil, chopped
  • 60 g fresh spinach

Method of preparation:

  1. Fry the bacon until crispy, then break it into small pieces.
  2. Cut the chicken into small pieces and season with garlic powder, salt and pepper to taste.
  3. Heat extra virgin olive oil in a large skillet over medium heat.
  4. Fry the chicken in the fat until cooked. Transfer the meat to a plate and set aside.
  5. Pour the liquid cooking cream and chicken broth into the pan and heat them.
  6. Optional: Beat one egg in a small bowl. Slowly pour in a thin stream of warmed cream sauce, stirring constantly. Then transfer the egg mixture to the pan without stirring.
  7. Add the grated Parmesan, basil and season with nutmeg and spices to taste.
  8. Add the fried bacon and fresh spinach. Cook until the spinach begins to soften.
  9. Put the chicken back in the pan and stir with the sauce.
  10. Season with salt and pepper to taste, if necessary.
  11. Simmer the mixture for 3-5 minutes.
  12. Serve the low carb Carbonara spaghetti with a few fresh basil leaves if desired.

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