Go Back
+ servings
Mad Creations Keto Recipes
A blue bowl with keto pasta in it.

Palmini Noodles Keto Carbonara

This Palmini Noodles Keto Carbonara recipe is so incredibly simple and delicious! Creamy pasta is so good, isn't it? Learn how to make this easy keto pasta sauce with just 6 ingredients. We all love an easy dinner that is ready in under 15 minutes, don't we?
5 from 32 votes
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Course: Lunch and Dinner
Cuisine: Australian Keto
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 449kcal
Author: Megan Ellam
Servings: 2 people
Tap or hover over number to scale ingredients
Print Pin Save


  • Skillet
  • (Alt) Magimix and/or Thermomix


  • 1 tsp garlic paste or crushed garlic
  • 2 rashers bacon sliced into strips
  • 1.5 cups mushrooms roughly chopped
  • 0.75 cup thickened or heavy cream or lightly beaten eggs
  • 150 g Palmini Linguine drained, or zoodles
  • 2 tablespoons parmesan cheese finely grated
  • Salt flakes and black pepper
  • 1 tablespoon chives chopped to serve



  • In a large skillet on medium high-high heat, fry the garlic paste, bacon and mushrooms until lightly golden.
  • Add the cream and drained Palmini noodles. Simmer until the cream has thickened and the noodles are warmed through. Stir the parmesan through the sauce and season to taste. Serve with chopped chives. (If using the eggs in place of cream, see notes.)


  • (I add 1 tbsp oil or butter when using a thermo-cooker). Add the bacon and mushrooms to the bowl; cook 5 min/100°C/reverse/speed 2/centre cap off.
  • Add the cream; cook 10 min/110°C/reverse/speed 2/centre cap off.
  • Place the noodles into the mixer and push into the sauce; cook for a further 5-10 min/110°C/reverse/speed 2/centre cap off until cream has thickened. Stir the parmesan through the sauce and season to taste. Serve with chopped chives.


Palmini Linguine is made with hearts of palm. It is very low carb and calorie. With only 20 kCal and 2g net carbs per serve. 
Heavy Cream can be replaced with 1-2 eggs for a dairy-free (and lower-carb pasta) version. Simply cook the bacon and mushrooms to your preference. Stir through and heat the pasta of choice then fold through lightly whisked eggs for a more traditional carbonara just before serving.
Mushrooms are not traditionally used in a carbonara (boscaiola) but this way is so much better in my opinion.
Any low carb pasta of choice can be used in this recipe. Simply cook to the suggested method, then add to the thickened sauce or fold through with lightly beaten eggs. Zoodles, (or zucchini noodles), are a great substitute.
Ham, pancetta or prosciutto can be used in place of bacon.
When using the eggs for this recipe in place of cream, I would suggest adding the noodles in the last 5 minutes of cook time and omit step 2. Stir the whisked eggs through the hot noodles just before serving.
When cooking this recipe in the Magimix
  • Add the garlic, bacon and mushrooms into the cooking bowl; set to EXPERT mode 5 mins/speed 3/110°C/cap off.
  • Scrape down the sides of the bowl. Add the cream and noodles; set to EXPERT mode 10 mins/speed 1A/110°C.
I source my Palmini Noodles from Lifestyle Republic AU or YoKeto.


Serving: 1serve | Calories: 449kcal | Carbohydrates: 6g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 262mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1424IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg | Magnesium: 15mg | Net Carbs: 5g
Tried this recipe?Mention @meganellam or tag #madcreations!