Keto Carbonara

Carbonara is one of those dishes that rewards precision over creativity. Guanciale, Pecorino Romano, egg yolks and freshly ground black pepper — that’s it. No cream, no bacon, no parmesan. The only element that didn’t fit a ketogenic diet was the pasta. BeKeto’s Keto Linguine Pasta changes that without touching anything else.

This recipe follows the Roman original to the letter. The sauce forms entirely from egg yolks, cheese and pasta water — off the heat, with fast and continuous movement. It’s a technique, not a shortcut.

Ready in 30 minutes, just 11 g of net carbs per serving and 60 g of protein. A complete main course that asks for no compromise on diet or flavour.

Keto carbonara recipe

Why keto pasta in this recipe?

Keto Linguine Pasta BeKeto:

• Only 11 g of net carbs per serving
• Cooks just like traditional pasta — al dente

Amelia

Nutritionist

Used in this recipe:

• Out of stock

  

  86% Fewer Carbs than Traditional Pasta

  Keto Linguine Pasta 250g

  £ 6.99 GBP

  ✔ Ready in just 8 minutes

  ✔ Vegetarian and sugar-free

  ✔ Perfect for ketogenic and low-carb diets

  ✔ 36g of protein, 29g of fiber, and only 9.8g of carbs per 100g

  ✔ 86% fewer carbs than traditional linguine*

  View Product

Preparation:

There is one critical moment: folding the egg yolk mixture into the hot pasta off the heat, quickly and without stopping. That’s what separates a creamy sauce from scrambled eggs. Everything else is straightforward.

Cook the Keto Linguine Pasta BeKeto in salted boiling water for 1 minute less than the time stated on the pack. Before draining, reserve about half a cup of pasta cooking water.

Cut the guanciale into strips and fry in a dry pan over medium heat until the fat has rendered and the meat is golden and crisp. Remove from the pan, leaving the rendered fat behind.

In a bowl, whisk the egg yolks until smooth. Add the finely grated Pecorino Romano (reserve some for serving) and mix until you have a thick, creamy paste.

Transfer the drained pasta directly into the pan with the guanciale fat. Toss briefly over the heat, then remove the pan from the heat for about 20 seconds.

Pour the egg yolk and cheese mixture over the pasta. Add the slightly cooled pasta water (around 60 °C) in small amounts. Stir vigorously off the heat until you achieve a smooth, velvety sauce.

Add a little more pasta water if needed to reach the ideal consistency.

Serve immediately on a warm plate, topped with the guanciale, extra Pecorino Romano and plenty of freshly ground black pepper.

Macro per serving:

• Calories: 1063 kcal
• Fat: 80 g
• Carbs: 40 g
• Net Carbs: 11 g
• Protein: 60 g
• Fibre: 29 g