Keto Carbonara

Using the slendier soy bean spaghetti this keto carbonara tastes just as good as the traditional version. If you miss carbonara this recipe is for you.

Prep Time 5 minutes

Cook Time 10 minutes

Servings

Calories 586kcal

Author havebutterwilltravel

Ingredients

100 g Slendier soy bean spaghetti
20 g butter
4 rashers bacon, chopped
1 clove garlic, minced
½ cup cream
30 g parmesan cheese, finely grated
salt and pepper

To serve

parmesan cheese, grated
parsley, chopped

Instructions

Bring a large pot of water to the boil for cooking the soy bean spaghetti.
While the water is coming to the boil, place a frying pan or skillet over medium heat, once pan is heated add the butter and the bacon. Cook bacon for 5-6 minutes or until golden brown, stirring occasionally.
Once water has come to the boil, add the spaghetti to the water and cook for 3-5 minutes or until al dente. Once pasta is cooked, strain water off through a strainer. Set pasta aside whilst sauce is cooking.
Once bacon is cooked, add the garlic and cook for 30 seconds. Be careful not to burn the garlic.
Turn the heat down to low and add the cream to the bacon mixture, stir in the bacon and scrape the bottom of the pan with a wooden spoon to release any crispy bacon bits into the creamy sauce.
Let the sauce simmer for 1-2 minutes to thicken and then remove from the heat. Season sauce with salt and pepper.
Add the parmesan cheese and the cooked spaghetti and stir to coat the pasta with the creamy sauce and serve. Top with extra grated parmesan cheese and parsley.

Video

Notes

Note for Americans - You can find soy bean spaghetti here

Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used.

Nutrition