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Delicious Keto Carbonara Recipe Made with Linguine

This keto carbonara is sure to rival other recipes. My husband and I have made a delicious pasta carbonara recipe for years. However, only recently, in the past few years, we opted for a keto version of this delicious dish.

Like many of you, the Keto transition is scary as you think about all the dishes that make your mouth water and truly satisfy your palette.

How can you make an amazing spaghetti carbonara recipe low in carbohydrates?

Or, maybe even worse, how can you make a rich carbonara KETO?

Well, friends, we did it. We changed only one ingredient in this delectable recipe. The carbonara sauce stays the same. Please enjoy this Keto Carbonara recipe and let me know what you think!

The Best Keto Carbonara

What is Carbonara?

Carbonara originates in Italy, specifically from Rome. It is made with eggs, hard cheese such as parmesan Reggiano or Pecorino Romano or a mix of both, bacon or another form of pork such as ham of guanciale, and black pepper. The dish arrived in its modern form, with its current name, in the middle of the 20th century.

Keto Carbonara Recipe

Tyler Florence makes a fantastic spaghetti carbonara that I highly recommend if you’re prepared to splurge on the carbs. I believe Tyler’s Ultimate Cookbook, but we made it so often that we no longer reference the book. Plus, we added our twists along the way.

Keto Carbonara Ingredients

  • 1.5 packs of bacon
  • Chopped yellow or white onion
  • 1/4 cup grated parmesan Reggiano
  • 1/4 cup heavy cream
  • 12-ounce package of Palimini Hearts of Palm 
  • 2 medium/large eggs
  • 1/4 cup chopped parsley to serve
  • A pinch of salt to serve

How to Make the Carbonara Sauce

  • Heat cast iron pan
  • Chopped bacon & place into cast iron pan on low to medium heat
  • Stir often as the bacon crisps up
  • Add chopped onion to the pan
  • Stir often until the onion is cooked through nicely (or translucent in color)
  • Turn down the heat to low
  • Add grated parmesan & mix into bacon and onion
  • Add heavy cream & mix in slowly to make sure the cream is not curdling
  • Turn off the heat
  • Open the pasta & drain it
  • Add pasta
  • Crack two eggs into the pan, mix gently so as not to scramble them.
  • Let the eggs cook with residual heat for a few minutes

The Secret Ingredient

I have tried many pasta alternatives in my Keto and Low Carb recipes. Most of them are pretty good, but this product takes the cake. Palmini is made 100% from a natural plant called Hearts of Palm.

The plant is cut and cooked in a way that resembles your typical linguine or spaghetti. Simply add the sauce of your choice, and the texture and taste are there to greet you.

What are Hearts of Palm?

It is shockingly what it sounds like! Heart of Palm is a vegetable harvested from the inner core and growing bud of certain palm trees.

Keto Carbonara Notes

A few notes about this recipe:

  • You can drain the noodles, or not. We’ve done it both ways, and it worked fine both times.
  • Put the noodles in before the eggs
  • Slowly mix in the cream and watch for curdling
  • Slowly miss in the eggs to avoid scrambling
  • Add a bit of parsley & salt on top to serve
Low Carb Carbonara

Keto Linguine Carbonara

Yield: 2.5
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

This delicious low carb/keto twist on the classic linguine carbonara is easy to make and will leave you wanting more.

Ingredients

  • 1.5 packs of bacon
  • Chopped yellow or white onion
  • 1/4 cup grated parmasean
  • 1/4 cup heavy cream
  • 12-ounce package of Palimini Hearts of Palm 
  • 2 medium/large eggs
  • 1/4 cup chopped parsley to serve
  • A pinch of salt to serve

Instructions

  1. Heat cast iron pan
  2. Chopped bacon & place into cast iron pan on low to medium heat
  3. Stir often as the bacon crisps up
  4. Add chopped onion to the pan
  5. Stir often until the onion is cooked through nicely (or translucent in color)
  6. Turn down the heat to low
  7. Add grated parmesan & mix into bacon and onion
  8. Add heavy cream & mix in slowly to make sure the cream is not curdling
  9. Turn off the heat
  10. Open the pasta & drain it
  11. Add pasta
  12. Crack two eggs into the pan, mix gently so as not to scramble them.
  13. Let the eggs cook with residual heat for a few minutes
Nutrition Information:
Yield: 2.5 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 217mgSodium: 800mgCarbohydrates: 9gNet Carbohydrates: 4gFiber: 5gSugar: 2gSugar Alcohols: 0gProtein: 18g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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