Rich creamy carbonara that's perfectly keto! This low carb carbonara is quick and easy to make, and the whole family will love it. Made with palmini for a "That has to be real pasta!" double take, this Italian-inspired dish will become an instant favorite.
Servings 6 servings
- 3 14-ounce cans palmini drained
- 6 ounces bacon chopped
- ½ cup heavy cream plus more if desired
- 2 large egg yolks
- 2 cups parmesan cheese freshly grated, plus more for garnish
- 1 teaspoon black pepper freshly ground
Drain palmini and set aside.
In large skillet, sauté bacon over medium heat until crisp, approximately 8 minutes. Transfer bacon to a bowl using a slotted spoon. Leave 2 tablespoons bacon grease in skillet.
Add cream to skillet and bring to simmer, then remove from heat and whisk in egg yolks. When combined, whisk in parmesan cheese and black pepper. If sauce is too thick, add a little more heavy cream until desired consistency is reached.
Add palmini and bacon to skillet. Toss well to combine. Return to medium heat and heat through.
Garnish with more parmesan cheese if desired. Serve immediately.
Recipe yields approximately 6 servings. Nutritional values shown reflect information for one serving of palmini and sauce. Values do not reflect any extra heavy cream or parmesan cheese.
Serving: 1serving | Calories: 367kcal | Carbohydrates: 8g | Protein: 20g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 942mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 418mg | Iron: 1mg | Net Carbs: 5g