A delicious ketogenic version of the classic carbonara, made with low-carb penne, crispy guanciale and a cream of eggs, Pecorino Romano and black pepper.
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In a non-stick pan, cook the guanciale until crispy.
In a bowl, beat the eggs with the Pecorino Romano and black pepper and a little cooking water.
Cook the Low Carb Cheto penne in salted water following the package instructions.
Drain and add them to the pan with the crispy guanciale.
Add the egg, Pecorino Romano and black pepper mixture to the pan and mix well.
Continue stirring until the eggs are slightly set and a cream forms.
Can be made with any type of low-carb pasta.
Italia, Lazio
| Energy (kcal) | 410.18 |
| Carbohydrates (g) | 29.9 |
| of which sugars (g) | 0.99 |
| Fat (g) | 28.05 |
| of which saturates (g) | 0.78 |
| Protein (g) | 10.7 |
| Fibre (g) | 0.7 |
| Salt (g) | 0.09 |
