Keto Spaghetti alla Carbonara
Roman eggs, guanciale & pecorino on lupin pasta
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Join HomecookedIngredients
- 400 g Lupin pasta
- 200 g Guanciale
- 4 Egg yolk
- 1 Egg
- 100 g Pecorino Romano
- 1 tsp Black pepper
- 40 g Salt
Method
- Bring a pot of water to a boil. Salt lightly.
- Cut the guanciale into short, thick batons.
- Whisk the yolks, whole egg, grated pecorino, and pepper in a bowl until smooth.
- Render the guanciale in a cold skillet over medium-low until crisp outside, soft inside — about 8 min.
- Cook the lupin pasta 5 minutes — one minute shy of the pack's 6. It goes soft fast, so drain it early rather than late.
- Reserve a mugful of pasta water, then drain.
- Tip the pasta into the skillet off heat with the rendered guanciale. Toss to coat.
- Pour in the egg-cheese mixture and toss vigorously, adding pasta water by the spoonful until silky.
- Plate and finish with more pecorino and pepper.
About Keto Spaghetti alla Carbonara
Keto Spaghetti alla Carbonara is an Italian lunch or dinner that comes together in about 18 minutes and serves 4. It fits keto-friendly eating.
Keto Spaghetti alla Carbonara: frequently asked questions
Is Keto Spaghetti alla Carbonara gluten-free?
Based on its ingredients, Keto Spaghetti alla Carbonara has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Keto Spaghetti alla Carbonara dairy-free?
Not as written — it uses Pecorino Romano. Swapping it for a plant-based alternative makes it dairy-free.
How many servings does Keto Spaghetti alla Carbonara make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.