25 Amazing Keto Pasta Recipes for The Italian in You

Ingredients

Pasta:

• 1 ½ cups shredded mozzarella
• 1 large egg yolk

Carbonara:

• 5 oz. bacon, chopped
• 2 large egg yolks
• 1 large egg
• 1 tablespoon heavy cream
• ¼ cup grated parmesan
• Salt and pepper, to taste
  4 basil leaves, chopped

Instructions:

• Make the pasta by placing mozzarella into the bowl and microwaving for 1-2 minutes, or until melted. Let cool and stir in the egg yolk. Make sure to mix thoroughly with a spatula to get a smooth dough.
• Roll the dough between two pieces of parchment paper until it’s 1⁄8-inch thick. Peel back the top sheet and cut the pasta into thin strips. Refrigerate the pasta overnight.
• Cook the bacon in a skillet until crispy. Reserve 2⁄3 of the bacon grease and leave remaining bacon grease in the skillet.
• In a bowl, beat egg yolks and egg. Add parmesan cheese and 2⁄3 of the bacon grease. Stir to combine.
• Cook the pasta in a pot of salted boiling water for one minute.
• Drain the pasta and transfer into the warmed bacon grease. Pour over the cheese mixture and add bacon. Stir in basil and season to taste with salt and pepper.

Ingredients

Bolognese:

• 1 lb. 85% lean ground beef
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups pureed tomatoes (can be made by
• pureeing canned tomatoes in a blender)
• ½ teaspoon thyme
• ¼ teaspoon nutmeg
• ¼ cup chicken stock
• 2 tablespoons heavy cream
• Salt and pepper, to taste

Zoodles:

• 4 medium zucchinis, spiralized
• 1 ½ tablespoons olive oil
• ¾ cup mozzarella cheese

Instructions:

• Make the Bolognese sauce by heating olive oil in a skillet and adding garlic; cook for 1 minute while stirring.
• Add ground beef and cook until browned. Drain liquid fat from pan.
• Add pureed tomatoes and spices. Simmer 5 minutes. Pour in heavy cream and chicken stock. Simmer 5 minutes and remove from the heat. Let the sauce stand for 10 minutes.
• Make the zoodles and toss with olive oil and salt and pepper.
• Transfer noodles into baking dish and top with sauce and mozzarella.
• Bake for 15 minutes at 375°F or until the cheese is melted.
• Serve pasta warm.

Ingredients

Pasta:

• 4 large zucchinis
• Salt, to taste
• 1 tablespoon olive oil (too cook)

Pesto:

• 1 avocado, pitted
• 2 cups fresh basil leaves
• ½ cup almonds
• 3 cloves garlic
• ½ cup grated parmesan
• 1 lemon, juiced, zested

Instructions:

• Cut the zucchinis into ribbons. Sprinkle with salt and place aside to tenderize.
• Make the pesto by combining remaining ingredients in a food blender. Blend until smooth. You can add water to the pesto if you find it too thick.
• Heat olive oil in a skillet. Add zucchini ribbons and cook over medium heat for 3-4 minutes.
• Top the zucchini with pesto and serve.

Ingredients

Pasta:

• 2 cups finely blanched almond flour
• 2 tablespoons tapioca starch
• 2 large eggs
• ¼ cup water

Sauce:

• ½ cup unsweetened almond milk
• ½ cup heavy cream
• ½ cup parmesan cheese
• ¼ cup sharp cheddar cheese
• 1 pinch nutmeg
• Salt and pepper, to taste

Instructions:

• Make the pasta by combining dry ingredients in a large bowl. Make a well in the center and add eggs and water into the well. Gradually incorporate flour with a fork until the dough comes together.
• Transfer the dough to a working surface, dusted with tapioca starch.
• Knead the dough until smooth. Let the dough rest for 30 minutes.
• After 30 minutes, roll the dough as thin as possible. Cut the dough into thin strips with a sharp knife.
• Let the pasta dry for a while until you make the sauce.
• Combine almond milk and heavy cream in a pot. Bring just to a boil.
• Stir in parmesan and cheddar cheese. Add nutmeg and salt and pepper. Stir until the cheese is melted.
• Cook pasta in a pot with salted water for 1 minute.
• Transfer the pasta into the pot with the cheese sauce.
• Stir gently and sprinkle with black pepper and serve.

Ingredients

Pasta:

• 1 ½ cups almond flour
• 4 tablespoons coconut flour
• 3 teaspoons xanthan gum
• 2 small eggs, lightly beaten
• 2 teaspoons cider vinegar
• 2 teaspoons water
• 1 teaspoon freshly ground black pepper

To serve with:

• 4 tablespoons grated parmesan
• 2 cups arugula

Instructions:

• Make the pasta; combine almond flour, coconut flour, xanthan gum and black pepper in a large bowl. Make a well in the center.
• Add eggs, cider vinegar, and water. Stir with a fork until the dough just comes together.
• Transfer the dough onto counter dusted with flour.
• Knead the dough gently until smooth. Wrap with a plastic foil and refrigerate 30 minutes.
• After 30 minutes, roll the dough as thin as possible. Cut the dough in ¼-inch thick strips.
• Place the pasta aside to dry for 5 minutes.
• Cook the pasta in a pot of salted boiling water for 1 minute.
• Transfer pasta to a plate. Top with arugula and parmesan and serve.

Ingredients

Pasta:

• 1 ½ cups almond flour
• 1 tablespoon coconut flour
• 2 teaspoons xanthan gum
• ½ lb. whole milk ricotta cheese
• ½ cup freshly grated parmesan cheese
• 1 egg, lightly beaten
• Salt and pepper, to taste

Sage butter:

• 4 tablespoons butter
• 1 tablespoon olive oil
• 8 sage leaves
• 2 cloves garlic, sliced

Instructions:

• Combine almond flour, coconut flour, and xanthan gum in a bowl.
• In a separate bowl, combine ricotta cheese and parmesan. Stir until smooth and soft. Stir in almond flour mixture and egg.
• Once you have a smooth, semi-sticky dough, wrap it with a plastic foil.
• Refrigerate the dough for 1 hour. Remove the dough from the fridge and form into 1-inch round balls.
• Place the balls onto baking sheet lined with parchment paper. Press down gently with a fork.
• Freeze the gnocchi for 15 minutes.
• Make the sage butter; heat butter and olive oil in a skillet.
• Add garlic and sage. Once the garlic is golden add gnocchi. Cook gnocchi for 5 minutes, stirring and moving around very gently.
• Serve gnocchi warm.

Ingredients:

• 75 lb. bacon
• eggplant, cut into thin strips
• ¾ cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1 tablespoon chicken stock
• ¾ cup shredded parmesan cheese

Instructions:

• Peel the eggplant and cut into matchsticks.
• Sprinkle with salt and place in a colander for 10 minutes to tenderize.
• Heat skillet over medium-high heat.
• Add bacon and cook until crispy. Remove from the skillet and reserve all the cooking fat.
• Add the eggplant into the skillet with the bacon grease. Cook the eggplant until it soaks up all the grease.
• Add butter into the skillet and garlic. Cook until fragrant.
• Pour in heavy cream, lemon juice, and chicken stock.
• Add parmesan and cook until the cheese is melted.
• Stir in bacon and cook for 1 minute and serve warm.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 ½ lb. shrimp, peeled, and deveined
• 1 lemon, juiced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a skillet.
• Add garlic and cook until fragrant.
• Add shrimp and cook for 1 minute per side.
• Add lemon juice and zest. Cook for an additional minute.
• Add the zucchini noodles and cook, stirring for 3 minutes.
• Season the zoodles and shrimp with salt and pepper and serve warm.

Ingredients

Pasta:

• 10 oz. cream cheese
• 8 large eggs, room temperature
• 5 ½ tablespoons psyllium husk powder
• Salt, to taste

Blue cheese sauce:

• 1 cup cream cheese
• 1 cup crumbled blue cheese
• butter
• 1 pinch black pepper

Instructions:

• Preheat oven to 300°F
• Make the pasta: in a bowl, whisk cream cheese, eggs, psyllium husk, and salt to taste. Let the mixture rest for 5 minutes.
• Line a baking sheet with parchment paper. Spread the pasta mixture over the baking sheet.
• Place another piece of the parchment paper on top and flatten with a rolling pin to ¼-inch thick.
• Bake the pasta for 12 minutes, covered.
• In the meantime, make the sauce: melt blue cheese in a saucepan over medium heat. Add cream cheese and butter. Stir until smooth. Sprinkle with black pepper.
• Remove the pasta from the oven. Cut into strips or cut with a kitchen scissors.
• Toss the pasta with blue cheese sauce and serve.

Ingredients

Pasta:

• 1 cup + 2 tablespoons almond flour
• 1 teaspoon xanthan gum
• 2 large eggs
• ½ teaspoon salt

Remaining:

• 1 tablespoon butter
• ½ cup chopped mushrooms
• ¾ cup heavy cream
• ¼ teaspoon xanthan gum
• 4 oz. tuna
• ½ cup grated cheddar cheese
• Salt and pepper, to taste

Instructions:

• Make the pasta: in a large mixing bowl, combine almond flour, xanthan gum, and salt. Make a well in the center; add eggs and start stirring with a fork. Bring the flour gently into the eggs. Stir until dough just comes together.
• Transfer the dough onto floured surface (with almond flour or tapioca flour) and knead until smooth.
• Wrap the dough into foil and refrigerate 30 minutes.
• After 30 minutes, roll the dough to 1⁄8-inch thick between two pieces of baking paper. You can roll the dough through the pasta maker or slice into strips.
• Cook the pasta in a pot with salted boiling water for 2 minutes. Drain and transfer into the casserole dish.
• Make the sauce: melt butter in a saucepot. Add mushrooms and cook stirring for 5 minutes. Add heavy cream, and xanthan gum. Cook until gently thickened.
• Pour the mixture over pasta. Top with tuna and cheddar cheese.
• Bake the casserole for 35 minutes at 350°F and serve warm.

Ingredients:

• 5 lb. Shirataki noodles
• 75 lb. chicken breasts
• 3 tablespoons coconut oil
• 5 oz. oyster mushrooms
• 1 celery stalk, chopped
• Salt and pepper, to taste

Sauce:

• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon coconut aminos
• 1 tablespoon sriracha sauce
• 1 clove garlic, minced

Instructions:

• Place the noodles in a colander and rinse well under running water for 1-2 minutes. Squeeze out all the water with a paper towel.
• Cut the chicken into thin strips. Cook chicken in heated coconut oil for 5-6 minutes.
• Add vegetables and noodles and keep frying for a few more minutes.
• Combine all ingredients for the sauce in a small bowl. Combine well.
• Add half the sauce to a wok and toss to combine; add more sauce if desired.

Ingredients:

• 2 packages Shirataki noodles
• 2 tablespoons butter
• 2 cloves garlic
• 1 cup sliced white mushrooms
• 2 cups sliced chestnut mushrooms
• 1 teaspoon blanched almond flour
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions:

• Prepare Shirataki noodles according to package directions.
• Heat butter in a large skillet over medium-high heat.
• Add garlic and cook until fragrant.
• Add mushrooms and cook for 5 minutes. Remove the mushrooms from the skillet and place aside.
• Add almond flour to the skillet and cook stirring for 1 minute. Pour in heavy cream and bring to a simmer.
• Cook for 2-3 minutes. Place back in the mushrooms and add cooked Shirataki noodles.
• Stir gently to combine.
• Serve warm, garnished with chopped parsley.

Ingredients:

• 2 links Italian sausages
• ½ cup grated parmesan cheese
• 16 oz. Shirataki noodles
• 4 tablespoons butter
• ½ cup heavy cream
• Salt and pepper, to taste

Instructions:

• Cook the Shirataki noodles according to package directions. Place the noodles aside.
• Cook the Italian sausages (without the casing) until browned.
• Remove the sausage and place aside.
• In the same skillet where you cooked the sausage, add butter and heavy cream. Cook, scraping any browned bits and bring to a simmer.
• Add noodles and stir to combine. Remove from the heat and top with cooked Italian sausage.
• Sprinkle the parmesan over pasta and serve.

Ingredients:

• 1 package Shirataki noodles
• 1 large avocado, ripe
• ¼ cup heavy cream
• 1 teaspoon dried basil
• ½ teaspoon lemon zest
• Salt and pepper, to taste

Instructions:

• Drain Shirataki noodles in a colander. Rinse thoroughly and place aside.
• Bring water to a boil. Add noodles and cook 1-2 minutes.
• In the meantime, blend avocado, heavy cream, basil, and lemon. Season to taste and blend until smooth.
• Heat large skillet over medium-high heat.
• Drain the pasta and place into the skillet. Cook until dried out or for 1 minute.
• Top the pasta with avocado sauce and serve.

Ingredients:

• 1 lb. Shirataki noodles
• 2 teaspoons coconut oil
• 5 lb. salmon fillets
• 2 spring onions, finely chopped
• 4 radishes, thinly sliced
• 2 small cucumbers, sliced
• 1 tablespoon sesame seeds
• Salt and pepper, to taste

Dressing:

• 2 cloves garlic, minced
• 2 teaspoons ginger powder
• 2 teaspoons tahini
• 2 teaspoons sugar-free syrup
• 2 teaspoons sesame oil
• 2 small limes, juiced
• 4 tablespoons olive oil
• 2 teaspoons hot sauce
• Salt, to taste

Instructions:

• Prepare the noodles according to package directions.
• Combine the dressing ingredients in a bowl and whisk with a fork. Set aside.
• Heat coconut oil in a frying pan or a skillet.
• Place salmon in a hot pan, skin side down.
• Sprinkle the flesh side with white pepper and sea salt.
• Cook on the skin side over medium-high heat for 3 minutes, then turn over and cook for a further 2-3 minutes.
• Remove to a plate to rest.
• Prepare the vegetables and herbs and combine them with the konjac noodles in a large salad bowl. Pour over the dressing and mix.
• Serve in bowls topped with flaked cooked salmon and sesame seeds.

Ingredients:

• 2 packages Shirataki noodles
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions:

• Pour pasta in a colander and rinse under cold water 90 seconds.
• Boil noodles for 3-4 minutes, and strain.
• Pan fry noodles over medium heat for 8-10 minutes to evaporate moisture. Place the noodles aside.
• Bring 1 cup heavy cream to a boil in a saucepot.
• Reduce to simmer and add in cheddar cheese, salt and pepper.
• Stir together until cheese is completely melted and combined with heavy cream.
• Combine cheese sauce and noodles and enjoy!

Ingredients:

• 1 link raw pork sausage
• ¼ cup Pecorino Romano
• 8 oz. Shirataki noodles
• 4 tablespoons heavy cream
• 1 pinch nutmeg
• Salt and pepper, to taste

Instructions:

• Cook sausage in a skillet over medium high heat.
• Remove the sausage and place aside. Slice with a knife.
• In the meantime, cook the noodles according to package directions. If you find them too long, cut using scissors.
• Transfer the cooked noodles in a skillet where you cooked the sausage. Cook until the noodles are dried out.
• Add heavy cream and nutmeg. Cook for 2 minutes.
• Transfer Shirataki noodles in a bowl.
• Top with sliced sausage, Pecorino Romano, and serve.

Ingredients:

• 10 oz. Shirataki noodles
• ¼ cup olive oil
• 4 cloves garlic
• ¼ cup grated parmesan

Instructions:

• Cook Shirataki noodles according to package directions.
• Drain the noodles and place in a skilled gently greased with olive oil.
• Cook the Shirataki until dried out.
• In the meantime, heat olive oil in a separate skillet.
• Add garlic and cook until fragrant.
• Toss in Shirataki and cook 1 minute.
• Remove from the heat and sprinkle with grated cheese.
• Serve.

Ingredients:

• 3 oz. black bean pasta (organic black bean pasta spaghetti)
• 5 oz. cooked pancetta
• 2 large eggs
• 2 tablespoons heavy cream
• 1 oz. grated parmesan
• 1 tablespoon chopped parsley
• Salt and pepper, to taste

Instructions:

• Cook the pasta according to package directions.
• Crack eggs in a bowl and beat slightly.
• Whisk in heavy cream, parmesan, salt and pepper.
• Cook pancetta in a large saucepan for 1 minute.
• Add in cooked pasta and egg mixture. Season to taste with salt and pepper and cook 1-2 minutes.
• Sprinkle parsley on top and serve warm.

Ingredients

Pasta:

• 5 lb. black bean fettuccine
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 cups sliced mushrooms
• 1 medium zucchini, chopped
• Salt and pepper, to taste

Lime mayonnaise:

• 1 cup mayonnaise
• 1 lime, juiced and zested
• Salt and pepper, to taste

Instructions:

• Combine the lime mayonnaise in a bowl. Place aside.
• Cook the pasta according to package directions.
• Heat olive oil in a skillet.
• Add garlic and cook until fragrant.
• Add mushrooms and cook stirring for 8 minutes. Add zucchinis and cook for 5 minutes.
• Drain the pasta and combine with mushrooms.
• Serve warm, drizzled with lime mayo.

Ingredients:

• 5 lb. zero carb kelp noodles
• 4 slices bacon, chopped
• 1 lb. asparagus, trimmed and chopped
• 1 shallot, sliced
• 1 lb. salmon fillets, chopped
• 1 medium squash, grated
• 1 cup whole milk ricotta cheese
• ½ cup grated parmesan
• Salt and pepper to taste

Instructions:

• In a large skillet over medium heat cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
• While the bacon is cooking, bring a large pot of salted water to a boil. Add the asparagus to the boiling water and cook for 3 minutes.
• Remove the asparagus with a slotted spoon to a bowl of cold water.
• Cook the noodles according to package directions.
• In the skillet with the reserved bacon grease, add the salmon and shallot. Cook, stirring occasionally, until the salmon is nearly opaque.
• Add in the drained asparagus, and squash and cook 5 minutes.
• Add the pasta directly from the cooking water to the skillet with a pair of tongs.
• Add ricotta and parmesan and toss to combine. Let the pasta stand for 5 minutes before serving.

Ingredients:

• 1 package Shirataki noodles

Sauce:

• 1 ½ cups pureed tomatoes (just puree in a food blender)
• ground beef
• 2 tablespoons olive oil
• 2 cloves garlic
• 6 basil leaves, chopped
• 2 tablespoons parmesan cheese

Instructions:

• Cook the pasta according to package directions.
• Heat olive oil in a skillet over medium-high heat.
• Add garlic and cook until fragrant. Add beef and cook until browned, for 7-8 minutes.
• Pour over tomatoes and cook for 5 minutes.
• Remove from heat and stir in basil and parmesan.
• Serve over cooked pasta.

Ingredients:

• 12 raw mussels
• 1 tomato, finely chopped
• 2 cloves garlic, minced
• 2 teaspoon fresh parsley
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• ¾ cup vegetable stock
• 2 oz. low carb penne

Instructions:

• Cook the pasta according to package directions.
• In a pan, heat the tomatoes with the minced garlic, 1 tablespoon olive oil, chili powder and salt.
• Wash the mussels.
• Heat remaining olive oil and, when hot, add the mussels.
• Cover with lid and leave for 4-5 minutes. Drain any liquid from the pan then steam again for 2 more minutes and drain again.
• Add the stock to the mussels and half of the tomato mixture and stir well.
• Add the penne and the remaining tomato sauce and stir. Serve warm.

Ingredients:

• 1 can palmini
• 2 cups basil leaves
• 3 cloves garlic
• 1 cup olive oil
• ½ cup pine nuts
• ½ cup grated parmesan
• 1 cup almond milk, unsweetened, for soaking

Instructions:

• Rinse palmini well and let it sit in almond milk for 45 minutes.
• Combine basil, garlic, olive oil, pine nuts, and parmesan in a food blender.
• Blend until smooth.
• Season to taste with salt and pepper.
• Heat palmini in a skillet over medium-high heat.
• Top with basil pesto and serve.

Ingredients:

• 1 teaspoon coconut oil
• 8 oz Shirataki noodles
• 4 oz. Chorizo sausage, sliced
• 1 cup pureed tomatoes
• ½ cup heavy cream
• 1 teaspoon ground cumin

Instructions:

• Heat coconut oil in a skillet.
• Add Chorizo and cook until browned over medium-high heat.
• Add the cumin and cook for a few minutes before adding the tomatoes and heavy cream.
• Cover and simmer.
• Prepare the pasta according to package instructions and drain excess liquid. Heat over stovetop for 1-2 minutes or until heated through.
• Once cooked, add the pasta to the Chorizo sauce and mix.
• Serve with fresh basil.