This low-carb Carbonara sauce is a modern take on a loved classic. It is simple and quick to make – ready in under 30 minutes.
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Jump to Recipe Print RecipeHow to make Carbonara low-carb?
Traditional Carbonara sauce is low-carb, however, today many recipes call for cream (which can add up to 7 carbs to the recipe). Where the carbs really add up is what you pair with the Carbonara sauce. Typically, one would serve Carbonara sauce over a plate of linguini or spaghetti with toasted garlic bread on the side. An easy swap is using a low-carb pasta substitute like spiraled vegetables and using a low-carb bread for the garlic toast.
Low-carb pasta options:
- Zoodles are spiraled zucchini (to learn more about spiraling vegetables, read my A Simple way to Spiral Vegetables post).
- Konjac pasta
- Pasta made from Hearts of Palm
Low-carb bread options:
I find eating this Carbonara sauce with Zoodles so filling that I skip the bread altogether. However, if you want to have garlic bread, here are some good options for low-carb bread.
What ingredients do you need for the Carbonara sauce?
For simplicity, I use bacon instead of guanciale (cured pork cheek), it’s a good readily available option that doesn’t compromise the taste of the sauce. I also use freshly grated Parmesan cheese if I can’t get my hands on Pecorino-Romano cheese.
This recipe uses 3 egg whites. I use fresh eggs and separate them. I refrigerate the whites and use them the next day to make an omelet. You can also buy a carton of egg whites if you prefer.
- 5-6 slices of bacon
- 3 egg yolks
- 1 egg
- 3/4 cup freshly grated Parmesan cheese
Recommended Tools
- Whisk
- Deep pan, I use the Heritage Cast Iron Wok and a deep dish cast iron pan with a lid
- Medium-sized bowl
Carbonara Sauce Cooking Instructions
Making the sauce
- Heat a skillet over medium heat. Add the bacon and cook until crisp, around 10-15 minutes.
- While the bacon is cooking, whisk egg yolks and egg together in a medium-sized bowl. Add in the grated Parmesan cheese, salt, and pepper. Continue whisking until fully mixed.
- When the bacon is ready, reduce heat to low. Add the egg and cheese mixture, the peas, and the pasta substitute. Add 1 tbsp of boiling water at a time until the sauce is at the consistency to your liking. (Note: if using spiraled vegetables, you will likely need less water as the moisture from the vegetables escape when heated.)
- Add in the spinach and cover. After a minute, stir to incorporate the wilted spinach with the rest of the dish.
Serving the Carbonara Sauce
- Divide into 4 portions, and top with fresh cracked pepper and more freshly grated Parmesan cheese.
Carbonara Sauce
Ingredients
- 5-6 slices bacon (about 1/3 of package)
- 3 eggs yolks
- 1 egg
- 3/4 cup Parmesan cheese, grated
- salt and pepper to taste
- 1/2 cup peas
- 1-2 cups baby spinach
- 1 cup boiling water Tip: If serving with pasta, keep 1 cup of the pasta water, otherwise boiling water will do
Instructions
- Heat a skillet over medium heat. Add the bacon and cook until crisp, around 10-15 minutes.
- While the bacon is cooking, whisk egg yolks and egg together in a medium-sized bowl. Add in the freshly grated Parmesan cheese, salt, and pepper. Continue whisking until fully mixed.
- When the bacon is ready, reduce heat to low. Add the egg and cheese mixture, the peas, and the pasta substitute. Add 1 tbsp of boiling water at a time until the sauce is at the consistency to your liking. (Note: if using spiraled vegetables, you will likely need less water as the moisture from the vegetables escape when heated.)
- Add in the spinach and cover. After a minute, stir to incorporate the wilted spinach with the rest of the dish.
- Divide into 4 portions, and top with fresh cracked pepper and more freshly grated Parmesan cheese.
Notes
- 317 Cals; 3 Net Carbs; 21 Protein; 23 Fat
- 301 Cals; 1 Net Carbs; 20 Protein; 23 Fat
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