Keto Pasta a la Carbonara [with Homemade Noodles]
So, what if I were to tell you that the pasta you see above is actually low carb and fits well into the keto lifestyle? I know, I was gob-smacked too! Pasta and rice have always been the 2 true things that I miss on keto. Cauliflower rice does the trick (especially when fried, mmmm) for one part, but the keto pasta I never figured out. Zoodles, shirataki noodles, kelp noodles…none of them ever did the trick for me. The resemblance was there, but the taste and texture were never there.
These noodles from my cookbook ( ), however, taste like the real deal. They taste like whole wheat pasta that was freshly made by an actual chef. Slightly crisp (al dente) on the outside, and perfectly soft on the inside – with the taste that matches the looks. With the addition of a rich and hearty carbonara sauce that’s filled with bacon bits, bacon grease, and delicious fats, you really can’t go wrong with it.
It comes out to be a total of 72% calories from fats, which is a great meal for keto and a great meal for you. You can grab the recipe for the noodles from my cookbook Keto-fied! Comfort Foods Made Low Carb, along with a bunch of other recipes including bread, Chinese takeout, pizza, gumbo, ice cream as well as a variety of sweet pastries and desserts.
This pasta is extremely calorie dense, so just watch yourself that you don’t go overboard with it – serve it with a side of roasted broccoli, green beans, or a simple spinach salad. Sit back, relax, and enjoy the food you never thought you’d be eating again!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
2/3 recipe pasta, from Keto-fied!
5 ounces bacon
2 large egg yolks
1 large egg
1 tablespoon heavy whipping cream
1/3 cup grated Parmesan
3 tablespoons chopped fresh basil
Ground black pepper to taste
Nutrition Summary: This makes 3 total servings of Low Carb Pasta a la Carbonara. Per serving, it comes out to 553 Calories, 44g Fats, 3.8g Net Carbs, and 21.7g Protein.
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Note to self: never watch these videos during a fast. 🤤 YUM
Recipe videos were most of what I watched during my 21-day liquid fast.
I really looked forward to eating extra spicy foods; Indian, persian, Ethiopian, Eritrean, Asian, Thai, etc.
I also found some new channels that offer low carb, keto, and vegetarian ideas, suggestions, “how tos,” and recipes.
RuledMe was right up there as I sought inspiration for my next cooking explorations.
😅 Teaching yourself the ways of self-discipline
Indeed BabyRoot, indeed…😆🤣😅🤣
@RuledMe haha right! 💯
Same here 😅🤤
As an Italian I’m suffering for the bacon, parmesan cheese, parsley and cream use in this recipe. 😶🙄😥
Please call it bacon, eggs, parmesan and parsley pasta, not carbonara. 🤷🏻
according to the original recipe, carbonara is prepared with pasta , which can be spaghetti, rigatoni or mezze Maniche (as is used in Rome), aged pecorino romano DOP , guanciale (quality) and black pepper . Oh well, and the water for cooking, to be precise! Carbonara purists
do not compromise: only these ingredients are neededand parmesan instead of pecorino, pancetta or bacon instead of “guanciale (pork cheek)” or, even worse, cream or onion or garlic are banned
Oh my. Yesterday there was a person who was challenging a recipe on the ketofocus channel for a keto Philly cheesesteak casserole recipe! 🤦♀️ Lighten up or stick to a channel that is labeled “Authentic Recipes Only” so you and the Philly Cheese Steak person don’t get offended or triggered.
@Jody Bogdanovich 🤣 It’s so unbelievable what people decide to get upset about
@Jody Bogdanovich why should I be lightening up? I just hate to see a recipe we hold dear destroyed. We have to compromise on the pasta? Fine. Why compromise on everything else (that are the only really Keto ingredients? 🤌🏻)
I posted my opinion, luckily I have access to the right ingredients, living in the country where the recipe was created. Just call it “something else”, that is not Carbonara. 🤣
@DebbieTDP There’s always someone who likes to stir the pot . . . SMH. Life is too short to be “suffering” as you stated, with a 😥 emoji. Now go have a fine Italian wine with some authentic Carbonara and think happy thoughts. ✌
I’m happy for you that you have such a carefree life and so much free time that you can visit food sites simply for the purpose of castigating the content creators because you have chosen to be offended by a recipe adapted for availability of ingredients readily available in places outside of your little neck of the woods. I suggest you take up needlework – it’s a lovely, useful hobby and will keep your fingers too busy to type absurd comments on YouTube.
Oh, and for the record – make yours however you like. If your strict standards don’t allow you to approve of this version, just scroll on by.
Intriguing RuledMe, are the noodles good; can you describe the texture/flavor a bit? Thank you for the video.
0:56 shows the texture a bit. It’s hard to really describe. They have an al-dente, slightly chewy texture, maybe something like thick udon noodles if I had to try to compare to a real pasta. They’re really good for keto noodles in my opinion. This recipe has been in my cookbook for almost 10 years, so back then there were much fewer options and it was always a go-to for me for pasta.
@RuledMe Thank you RuledMe. 👍👍👍👍👍👍