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. This dairy free carbonara is super creamy while capturing all the same essence as the traditional recipe.
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You might also enjoy these dairy free recipes like these Sugar Free Banana Popsicles, Gluten and Dairy Free Protein Bars and this Dairy Free Pumpkin Spice Coffee Creamer recipe.
Why you'll love this dairy free spaghetti carbonara recipe?
- Low Carb and Gluten Free: guilt-free crafted with keto-friendly konjac noodles, making it low in carbs and gluten free. You might also enjoy this Zucchini Pasta with Lemon and Asparagus recipe.
- Dairy Free: Say goodbye to lactose worries with this dairy free carbonara, where nutritional yeast steps in for Parmesan, delivering rich flavor without dairy.
- 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.
Main ingredients used
- Konjac Noodles: These keto and low-carb noodles provide the perfect base for our spaghetti carbonara.
- Pancetta: Made from salt-cured pork belly meat, pancetta adds a deliciously savory flavor and crispy texture to our carbonara.
- Nutritional Yeast: In this dairy-free recipe, nutritional yeast replaces Parmesan cheese, providing a rich and savory taste reminiscent of aged cheese.
- Eggs: Fresh eggs are essential for creating the creamy texture of our creamy sauce.
- Black Pepper: Freshly ground black pepper adds a burst of flavor to our carbonara, enhancing its overall taste profile.
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 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 pasta 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.
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.
- Vegetable Add-Ins: Add sautéed vegetables like mushrooms, spinach, or asparagus to bulk up the dish and add extra nutrients.
- Avocado Sauce: Create a creamy sauce with avocado by blending ripe avocado with lemon juice, nutritional yeast, garlic powder, and a splash of almond milk until smooth.
- Cauliflower Alfredo: Make a dairy-free alfredo sauce using steamed cauliflower blended with almond milk, nutritional yeast, garlic powder, and lemon juice.
Storage
To store leftover pasta 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.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Dairy Free Spaghetti Carbonara with Pancetta
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)
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- 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!