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.
Step 1 of 6: In a non-stick pan, cook the guanciale until crispy.
Step 2 of 6: In a bowl, beat the eggs with the Pecorino Romano and black pepper and a little cooking water.
Step 3 of 6: Cook the Low Carb Cheto penne in salted water following the package instructions.
Step 4 of 6: Drain and add them to the pan with the crispy guanciale.
Step 5 of 6: Add the egg, Pecorino Romano and black pepper mixture to the pan and mix well.
Step 6 of 6: Continue stirring until the eggs are slightly set and a cream forms.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Lactose to be checked · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving110 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,888 kJ451 kcal | 1,716 kJ410 kcal |
| Fat | 30.86 g | 28.05 g |
| of which saturated fatty acids | 0.86 g | 0.78 g |
| Carbohydrates | 32.89 g | 29.9 g |
| of which sugars | 1.09 g | 0.99 g |
| Fibre | 0.77 g | 0.7 g |
| Protein | 11.78 g | 10.71 g |
| Salt | 0.1 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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