In this Dairy Free Spaghetti Carbonara recipe, traditional carbonara gets a creative twist with low carb and dairy-free alternatives, offering a flavorful and satisfying meal option.
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Some other dairy free recipes you might also enjoy are these Sugar Free Banana Popsicles, Gluten and Dairy Free Protein Bars and this Dairy Free Pumpkin Spice Coffee Creamer recipe.
Today, I'm heading to Rome, where I first enjoyed an authentic Spaghetti Carbonara. However, this time, I'm preparing it with low carb and dairy-free ingredients.
Why you'll love this dairy-free carbonara recipe?
- Low Carb Delight: Indulge guilt-free in this dairy-free spaghetti carbonara, crafted with keto-friendly konjac noodles, ensuring a low-carb dining experience. You might also enjoy this Zucchini Pasta with Lemon and Asparagus recipe.
- Dairy-Free Decadence: Say goodbye to lactose worries with our dairy free carbonara, where nutritional yeast steps in for Parmesan, delivering rich flavor without dairy.
- Keto-approved Comfort: Dive into a bowl of creamy goodness that satisfies keto cravings while keeping your carb count in check, making it perfect for your low-carb lifestyle.
- Diabetic-Friendly Fare: Enjoy a diabetic-friendly meal that won't cause blood sugar spikes, thanks to the absence of traditional spaghetti and the use of konjac noodles, coupled with a low-carb, dairy-free sauce.
- Flavorful Fusion: Experience the perfect blend of traditional carbonara taste with innovative dairy-free and low-carb ingredients, offering a deliciously wholesome twist on a classic favorite.
Main ingredients used
- Konjac Noodles: These keto and low-carb noodles provide the perfect base for our spaghetti carbonara. Unlike traditional pasta, shirataki noodles are made from konjac yam and contain minimal carbs and calories while also making it gluten free. They offer a similar mouthfeel to spaghetti, making them an ideal choice for this dish.
- Pancetta: Made from salt-cured pork belly meat, pancetta adds a deliciously savory flavor and crispy texture to our carbonara. When fried in a pan, it yields perfectly crisp bites that complement the creamy sauce.
- Nutritional Yeast: In this dairy-free recipe, nutritional yeast replaces Parmesan cheese, providing a rich and savory taste reminiscent of aged cheese. It blends seamlessly into the sauce, enhancing the overall flavor profile. Additionally, nutritional yeast offers a nutritional boost, being rich in protein, vitamins, and minerals, including B-complex vitamins like B12.
- Eggs: Fresh eggs are essential for creating the creamy texture of our creamy sauce. Be cautious not to add the eggs directly to hot pasta, as they may scramble. Instead, remove the pasta from the heat before incorporating the egg mixture, allowing the residual heat to cook the eggs gently.
- Black Pepper: Freshly ground black pepper adds a burst of flavor to our carbonara, enhancing its overall taste profile. Opting for freshly ground pepper ensures a more robust and aromatic flavor compared to pre-ground varieties.
Step by step instructions
How to make dairy free spaghetti carbonara?
STEP 1: Prepare your preferred pasta. In this case, we are using a low carb konjac noodles pasta so we have to rinse and drain it first. Then dry the noodles with a paper towel and then dry pan fry the noodles over medium-low heat until the moisture is removed. Set aside.
STEP 2: Cube the pancetta and pan fry over medium heat until crispy. Add the noodles back into the pan with a dash of salt and pepper, and mix.
STEP 3: Make the sauce: in a medium bowl add the yolks, egg, nutritional yeast and black pepper and whisk until well combined. Remove the pan from the heat and toss the spaghetti with the egg mixture.
If it seems dry you can add a small amount of hot water just like adding pasta water. Return to the stove if needed, just to warm it up and serve with more black pepper and a sprinkle of nutritional yeast if desired.
Top Tip
When cooking with konjac noodles, ensure they are thoroughly dried after rinsing to achieve a better texture when pan-frying.
Recipe variations
- Vegan Bacon or Tempeh: Instead of pancetta, use vegan bacon or tempeh strips for a plant-based alternative that provides a similar smoky flavor and crispy texture.
- Coconut Cream: Substitute coconut cream for the egg mixture to create a creamy dairy-free sauce. Whisk the coconut cream with nutritional yeast, black pepper, and a pinch of garlic powder for added flavor.
- Vegetable Add-Ins: Add sautéed vegetables like mushrooms, spinach, or asparagus to bulk up the dish and add extra nutrients. Sauté the vegetables separately before adding them to the carbonara.
- Avocado Sauce: Create a creamy avocado sauce by blending ripe avocado with lemon juice, nutritional yeast, garlic powder, and a splash of almond milk until smooth. Toss the cooked noodles with the avocado sauce for a rich and creamy dairy-free option.
- Cauliflower Alfredo: Make a dairy-free alfredo sauce using steamed cauliflower blended with almond milk, nutritional yeast, garlic powder, and lemon juice. Toss the sauce with the noodles and top with crispy vegan bacon or tempeh for a delicious low-carb twist on spaghetti carbonara.
Recipe tips
- Crispy Pancetta: When pan-frying pancetta for pasta carbonara, cook it over medium heat until crispy to maximize its flavor and texture.
- Egg Mixture Technique: When preparing the sauce, whisk the yolks, egg, nutritional yeast, and black pepper in a separate bowl until well combined for a creamy and flavorful sauce.
- Adjusting Consistency: If the carbonara sauce seems dry after tossing with the noodles, you can add a small amount of hot water to achieve the desired consistency.
- Flavor Enhancement: For an extra kick of flavor, consider adding a pinch of crushed red pepper flakes to the finished dish before serving to elevate its taste profile.
Storage
To store leftover spaghetti carbonara, transfer it to an airtight container and refrigerate it promptly. It's best consumed within 2-3 days to maintain optimal flavor and texture.
When reheating, you can gently warm the carbonara in a pan over low heat, stirring occasionally to prevent sticking. Alternatively, you can microwave it in short intervals, stirring in between, until heated through. If the sauce thickens too much upon reheating, you can add a splash of hot water to loosen it up. Once heated thoroughly, serve immediately and enjoy!
Frequently asked questions
Yes, you can! While konjac noodles are low-carb and ideal for this dish, you can also use other low-carb alternatives such as spiralized zucchini noodles (zoodles) or shirataki noodles. Just be sure to adjust cooking times accordingly.
If you don't have nutritional yeast on hand, you can try using grated dairy-free cheese or a sprinkle of almond flour for added flavor and texture. However, keep in mind that these substitutes may alter the taste slightly.
While spaghetti carbonara is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving. Cook and drain the noodles, fry the pancetta, and mix the sauce ingredients separately. Store them in airtight containers in the refrigerator and reheat and assemble when ready to eat.
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📖 Recipe Card
Dairy Free Spaghetti Carbonara with Pancetta
Recipe Video
Equipment
Ingredients
- 210 g konjac noodles I used Nupasta
- 125 g Pancetta
- ¼ teaspoon Black Pepper half for Noodles and half for sauce
- ¼ teaspoon Salt half for Noodles and half for sauce
- 2 large egg yolks only
- 1 large whole egg
- 2 tablespoon nutritional yeast
- ¼ cup hot water if needed
Instructions
- Prepare your preferred pasta. If using low-carb konjac noodles, rinse and drain them first.210 g konjac noodles
- Dry the noodles with a paper towel, then dry pan-fry them over medium-low heat until the moisture is removed. Set aside.
- Cube the pancetta and pan-fry over medium heat until crispy. Add the noodles back into the pan with a dash of salt and pepper, and mix.125 g Pancetta, ¼ teaspoon Black Pepper, ¼ teaspoon Salt
- Make the sauce: In a medium bowl, add the yolks, egg, nutritional yeast, and black pepper. Whisk until well combined.¼ teaspoon Black Pepper, 2 large egg yolks only, 1 large whole egg, 2 tablespoon nutritional yeast, ¼ teaspoon Salt
- Remove the pan from the heat and toss the spaghetti with the egg mixture.
- If it seems dry, you can add a small amount of hot water.¼ cup hot water
- Return to the stove if needed, just to warm it up. Serve with more black pepper and a sprinkle of nutritional yeast if desired.
- (Refer to the video instructions below if further clarification is needed)
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Addie says
I love this keto version of a classic dish! I bet it would be great with spaghetti squash too!