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bowl of Keto Spaghetti Carbonara
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4.97 from 29 votes

Keto Spaghetti Carbonara with Pancetta

Simply made with fresh parmesan, pancetta and egg yolks.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Diet: Diabetic
Servings: 2 people
Calories: 329kcal
Author: Oscar
Cost: $8


  • 210 g Shirataki Noodles I used Nupasta
  • 125 g Pancetta
  • 2 tablespoon Grated Parmesan
  • 2 large egg yolks only
  • 1 large whole egg
  • ¼ teaspoon Salt half for Noodles and half for sauce
  • ¼ teaspoon Black Pepper half for Noodles and half for sauce
  • ¼ cup hot water


  • Rinse and dry the shirataki noodles and add to a medium size frying pan on medium/low heat, stir occasionally to remove moisture
  • Cube 1 cup of pancetta and fry in a medium sized frying pan on medium heat
  • add black pepper to pancetta
  • in a medium bowl add the yolks, egg, 3 teaspoon of grated parmesan and ⅛th teaspoon of black pepper and whisk until well combined
  • once moisture removed from noodles add them into the frying pan with the pancetta
  • add a pinch of salt and pepper
  • if dry add ¼ cup of hot water
  • turn off stove and remove pancetta and noodles away from heat
  • quickly add the egg sauce mixture and stir to coat the noodles
  • add more black pepper and parmesan as desired



2g net carbs per serving.


Serving: 110g | Calories: 329kcal | Carbohydrates: 5g | Protein: 19g | Fat: 26g | Fiber: 3g