Creamy Keto Pasta Carbonara with Low Carb Homemade Pasta
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1x
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Scale
Ingredients
For pasta:
1 cup almond flour
3 tbsp coconut flour
2 tsp xanthan gum
¼ tsp salt
2 tsp apple cider vinegar
1 egg
1–2 tsp water or as needed
For sauce:
3 oz pancetta
2 oz finely grated Parmesan cheese plus extra for serving
3 large eggs,
2 garlic cloves, minced
3 tbsp unsalted butter
salt and black pepper to taste
Instructions
- Add almond flour, coconut flour, xanthan gum and salt to food processor and pulse to combine.
- With the motor running, add the apple cider vinegar, egg and water, a tablespoon at a time, until the dough forms into a ball.
- Wrap the dough in cling film and refrigerate for minimum 2 hour (and up to 5 days).
- Roll out the dough between 2 parchment sheets until about 1/6” thick.
- Cut into thin spaghetti and set aside.
- Lightly beat 3 eggs, 2 tablespoons of warm water and Parmesan cheese.
- Season to taste with salt and black pepper and set aside.
- Fry the pancetta in a large heavy-bottomed skillet.
- Transfer to a plate and set aside.
- Add the butter to the same skillet and melt over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the pasta and cook for 3-5 minutes or until it just begins to get some color.
- Add the pancetta and toss to combine.
- Remove from the heat and quickly pour in the egg mixture.
- Toss to coat.
- Sprinkle with extra grated Parmesan and serve.
Nutrition
Find it online: https://ketopots.com/keto-pasta