Spaghetti Carbonara


Spaghetti Carbonara

This creamy dessert is suited for a low-carb, grain-free, keto, gluten-free diet. The dessert that will single-handedly bring back a Southern favorite in one fell swoop to your keto diet. This is a simple and elegant recipe, and it's got everything a good banana pudding should have.‎
‏‏‎ ‎
Keyword keto
Servings 4
Calories 523kcal


  • 4 packages miracle noodles or 2 medium zucchini
  • 8 slices bacon
  • ½ cup onion, chopped
  • 1 clove garlic, chopped
  • 4 egg, minced
  • ½ cup grated parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tbsp fresh parsley
  • 2 tbsp grated parmesan cheese, chopped


  • Open Miracle Noodles, rinse with water (a lot!) and drain. Pat dry and set aside. If you are using zucchini, cut the zucchini into “pasta.” If you are using zucchini “pasta” my suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate.
  • In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat and heat in a reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and peas (if using), and cook for an additional 1 minute.
  • Return cooked bacon to skillet; add cooked and drained spaghetti. Toss to coat and heat through.
  • Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again.
  • Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.


Nutrition Facts
Fat: 15.5g
Protein: 28g
Carbs: 66.2g
Fiber: 0.8g(65.8 effective carbs)
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