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Easy Shirataki Spaghetti Carbonara Recipe (Keto-friendly)

Shirataki spaghetti carbonara recipe

Spaghetti carbonara is a decadent but surprisingly easy recipe. This recipe, which includes Shirataki (miracle noodles), bacon (or pancetta) and plenty of Parmesan, tends to take less than 25 minutes to cook from start to finish!

Shirataki carbonara

Spaghetti carbonara is luscious and decadent, and it takes as long to prepare as it does to cook the pasta.

The carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt, and pepper, and the ingredients are simple—just miracle noodles (or 2 medium sized zucchini).

The creamy carbonara sauce is made by tossing beaten eggs with hot pasta and a little fat from pancetta or bacon.

What are Shirataki noodles?

Shirataki noodles famously known as miracle noodles are made from glucomannan, which is derived from the konjac root. Glucomannan is a soluble fiber that absorbs a significant amount of water. Noodles made from glucomannan flour contain about 3% fiber and 97% water, so it’s easy to see why they’re low in calories. Eastern Asia is the home of konjac.

Another name for these noodles is konjac noodles because of the root they are made from.

We are using Shirataki noodles in this recipe because they are zero-calorie low-calorie and hence keto friendly. I personally BUY THIS BRAND of Shirataki noodles.

I you still dont know much about THE KETO DIET I have a complete beginners guide to everthing K-E-T-O that you should give a read!

Also: Try these Healthy Keto chocolate Brownies with Hazelnuts

How do I make Perfectly Creamy Carbonara sauce?

Stir the egg and parmesan mix quickly into the pasta, which should be hot enough to “cook” the egg to make a sauce but not so hot that the eggs curdle leaving you with scrambled eggs instead.

Carbonara sauce can take some practice to get just right, so don’t be discouraged if yours gets a little lumpy the very first time you make it.

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Things to avoid when making a keto-friendly spaghetti carbonara recipe

First and foremost, do not use WHEAT pasta. This is a big NO since wheat contains a significant amount of carbohydarates which we are trying to avoid/keep low when following a keto diet. Hence why we are using Shiratake Noodles which contain less than 1% carbohydrates.

Use the correct ratio of eggs so that you get the correct creamy texture of a spaghetti carbonara sauce. In fact, it is recommended to use only egg yolks as egg white tend to cuddle fast. If done wrong, the result will be a lumpy carbonara and nobody wants that!

Talking about creaminess, some people might be tempted to add cream to the carbonara. PLEASE restrain yourself! It’s a crime punishable by 5years imprisonment! hahaha jk… Never add cream to your spaghetti carbonara. The eggs, parmesan and pasta water are all you need for a creamy spaghetti carbonara, period!

Since bacon and parmesan cheese are salty, you will need to tone down on the amount of salt that you add to your spaghetti carbonara. If not you will end up with a oversalted carbonara which is quite disappointing.

Lastly, you need to serve your carbonara straight from the pan otherwise the eggs will overcook and cuddle up. You will not enjoy this I promise.


Shirataki Spaghetti Carbonara Recipe (Keto-friendly)

Shirataki Spaghetti Carbonara is a decadent but surprisingly easy recipe. This recipe, which includes bacon (or pancetta) and plenty of Parmesan, tends to take less than 25 minutes to cook from start to finish!
For Our version of this recipe we used Shirataki a.k.a. miracle noodles to make it more keto friendly instead of the traditional wheat pasta.
Course Main Course
Cuisine Italian
Keyword keto spaghetti carbonara, shirataki spaghetti carbonara, spaghetti carbonara, spaghetti carbonara recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 523kcal


  • 4 pkt Miracle Noodles (Shirataki) or 2 medium sized zuccini
  • 8 slices Bacon or pancetta
  • 1/2 cup Onion chopped
  • 1 clove Garlic chopped
  • 4 pcs Eggs beaten
  • 1/2 cup Parmesan Cheese grated
  • 1 pinch salt and pepper to taste
  • 2 tbsp Fresh Parsely chopped
  • 2 tbsp Parmesan Cheese grated (for garnish)


  • Open Miracle Noodles, rinse withwater (a lot!) and drain. Pat dry and set aside. If you are using zucchini, cutthe zucchini into “pasta.” If you are using zucchini “pasta” my suggestion is toonly serve the sauce on the noodles you will eat that night. The leftovernoodles and sauce get a little soggy, so reserve both separate.
  • Ina large skillet, cook chopped bacon until slightly crisp; remove and drain ontopaper towels. Reserve 2 tablespoons of bacon fat and heat in reused largeskillet.
  • Addchopped onion, and cook over medium heat until onion is translucent. Add mincedgarlic and peas (if using), and cook for an additional 1 minute.
  • Returncooked bacon to skillet; add cooked and drained spaghetti. Toss to coat andheat through.
  • Addbeaten eggs and cook, tossing constantly with tongs or large fork until eggsare barely set. Quickly add 1/2 cup Parmesan cheese, and toss again.
  • Addsalt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serveimmediately with chopped parsley sprinkled on top and extra Parmesan cheese attable.


Amount per Serving
Calories 523
Fat 15.5 g
Protein 28 g
Carbs 66.2 g
Fiber (65.8 effective carbs) 0.8 g
Did you try this recipe out? If you did or you do, remember to use the #cookjungle or tag me on Instagram @cookjungle


Calories: 523kcal

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