These are my carnivore noodles / keto noodles used to make my carbonara recipe! These low carb pasta noodles are a great way to enjoy your favorite Italian dishes on the keto diet or carnivore diet. Carnivore pasta and keto pasta is a long-sough-after dream in the world of ketosis, and I believe these noodles, which are also gluten free noodles, are one step closer to the perfect low carb pasta!

Recipe amounts are listed below! I’ll have a website with printable recipes in the near future as well.

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Pasta Recipe:

5 egg yolks
1 block cream cheese (8oz)
1 Tbsp cream
2 tsp unflavored gelatin
1 tsp crumbled parmesan cheese
2 Tbsp pork rind crumbs/pork panko
4 Tbsp egg white powder
Lard or tallow for greasing baking mats

Add yolks to a large bowl.

Soften cream cheese in microwave 1 minute. Stir to cool slightly and add to yolks. Combine well and whip for 20-30 seconds. Add cream (optional) and combine.

Add gelatin, parmesan (optional), and pork panko to egg mixture. Combine well.

Add 1 Tbsp egg white powder to egg mixture and combine well to avoid lumps. Continue one Tbsp at a time until all 4 Tbsp are added. This technique will avoid dry lumps of egg white powder.

Mixture should be a thick gluey/paste texture. If too thin add more egg white powder one spoon at a time until this texture is achieved.

Spread mixture thin (as thin as fettucini pasta noodles) on greased baking mats or parchment paper. Bake mixture at 325F for 15 minutes. Noodle sheet will start to lift and pull away. Remove from oven.

While still warm, will and cut sheet into desired noodle sizes. Shake gently with hands to separate and spread on cookie sheet. Place in 250F oven for 15-20 additional minutes to dehydrate. Noodles will be fairly dry to yhe touch and not as flexible. Let cool and air dry for 1-2 hours.

To use pasta, drop into boiling water for 1-2 minutes, pushing under surface until noodles look lighter and slightly puffier. Drain and serve immediately.
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Traditional Style Carbonara Sauce Recipe (amounts per portion you want to serve):

1-2 egg yolks
1/4 cup chopped browned bacon and fat
1/2 tsp fresh ground black pepper
1/4 cup shredded pecorino Romano cheese


Add bacon and fat to skillet on medium heat. When bubbling turn off heat. Mix yolks, cheese, and pepper in a bowl to make thin paste. Add a spoon of water if too thick

Add pasta noodles straight from boiling water to skillet with bacon and fat. Toss to coat. Remove pan from burner and add egg mixture. Immediately begin tossing to avoid egg scrambling. Coat pasta well. If too thick, add a spoon of pasta water and toss to combine. Continue until desired sauce texture is achieved. Salt to taste. Serve immediately.


-For more intricate chef version use the same ingredients and follow video instructions.-

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