Primal Pasta Carbonara

Creamy, eggy and with almond flour pasta, 100% paleo!

My husband and I traveled to Italy two years ago. Believe it or not I had never had Pasta Carbonara.  I keep to a very strict paleo/primal diet in my normal daily life but given we were in Italy I decided to try a few of the traditional dishes.  I’m so glad I did. 

Carbonara was heaven in a bowl for me.  Upon our return I was determined to create an option that would work for me in my everyday life.  I substituted Capello’s grain- free pasta for traditional wheat based pasta  in the below recipe. 

My experience is this recipe pleases everyone, even the non-Primal folks. For a lower carb version you can substitute zucchini noodles.  And, if you are looking for a non-dairy version I have included an option that uses coconut milk and nutritional yeast.  Pair with some Dry Farm Wine and a great greens salad.  Yum!


3-4 ounces pancetta or bacon chopped in ¼”-⅛” pieces  (I definitely prefer pancetta if you can find it)

2 large eggs and 2 large yolks, room temperature

1 ounce (about 1/3 packed cup) grated pecorino Romano

1 ounce (about 1/3 packed cup) grated Parmesan (additional for garnish)

8 ounces Capello’s Spaghetti or Fettuccine or zucchini noodles 


Chopped parsley for garnish

Coarsely ground black pepper

Cooking Instructions

Place a large pot of lightly salted water over high heat, and bring to a boil.

Saute pancetta in a pan until slightly crisp.  Remove from heat and set aside.  Put cooked pancetta in a small bowl.  Leave oil from pancetta in pan. 

In a mixing bowl, whisk together the eggs, yolks and pecorino Romano and Parmesan. Season with a pinch of salt and generous black pepper.

Add Capello’s pasta to the water and boil for 90 seconds total.  Stir after 45 seconds to separate.  Reserve 3 T of pasta water, then drain pasta and add to the skillet. Toss for a minute to coat pasta. 

Add hot pasta mixture to the pan with oil.  Add pancetta. Stir in cheese/egg mixture, adding some reserved pasta water if needed for creaminess. (I’ve also been known to add a dash of heavy whipping cream but don’t tell anyone.  Not traditional!) Serve immediately, dressing it with a bit of additional finely grated parmesan, pepper, and parsley.