Craving pasta but want to stay low-carb? This keto pasta is the ultimate game-changer! With just two simple ingredients, it delivers the perfect chewy texture and a rich, cheesy flavor—without the carb overload. Whether you’re tossing it in a creamy Alfredo, a bold marinara, or a simple garlic butter sauce, this pasta soaks up flavors beautifully.
And the best part? It has just 1 gram of net carbs per serving, making it a guilt-free indulgence for keto lovers. Say goodbye to carb-heavy noodles and hello to a delicious, low-carb pasta experience that satisfies every craving!
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Keto Pasta: A Two-Ingredient Game Changer
When it comes to keto comfort food, my top cravings always include pizza, mac and cheese, and, of course, this unbelievably simple 2-ingredient keto pasta.
Pasta has always been a staple in my life. Growing up, my mom made it at least once a week—it was her go-to quick and easy meal, and my sister and I never complained. There’s something undeniably comforting about a steaming bowl of pasta, whether it’s smothered in a rich tomato sauce or a creamy, indulgent Alfredo. When I first moved out, pasta was the very first dish I learned to cook, and throughout my years at university and into working life, it remained a key part of my weekly meal prep.
But when I transitioned to a keto diet, finding a satisfying low-carb pasta alternative became a struggle. I’ve tried nearly every store-bought option, and let me tell you—none of them truly replicate the real thing. Most are made with konjac, which has an odd, rubbery texture that doesn’t come close to traditional pasta. Others rely on vegetable substitutes like zucchini or sweet potato. While tasty, they lack that signature pasta texture.
Fortunately, making homemade keto pasta is surprisingly easy—all you need are cheese and eggs!
I’ve been wanting to share this recipe for a while because it’s been my ultimate pasta fix. Though it takes a little extra time to prepare, it’s completely worth it. Every time I make it, it satisfies my pasta cravings without wrecking my low-carb lifestyle.
Now, let’s set expectations: this isn’t your classic Italian pasta made from flour and wheat. Since keto excludes grains, this zero-carb pasta is a completely different kind of dish. But here’s the good news—its soft, slightly chewy texture and mellow, rich flavor make it the perfect base for your favorite low-carb pasta sauces.
So, if you’re looking for a keto-friendly way to enjoy a massive bowl of pasta without the carbs, this recipe is your new best friend!
How to Make Low-Carb Pasta
Making your own low-carb keto pasta at home is easier than you think! With just two simple ingredients, you can create a satisfying noodle alternative that pairs perfectly with your favorite keto sauces.
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Egg yolks | 2 large | Provides stability and makes the noodles easier to cut |
| Mozzarella cheese (low moisture, finely shredded) | 1 cup | Gives structure and elasticity to the pasta |
Tip: Avoid using other types of cheese, as they can turn your noodles into a gooey mess rather than a firm, pasta-like texture.
Instructions
Crafting homemade keto pasta is easier than you think. With just two ingredients, you can create delicious, low-carb noodles that pair perfectly with your favorite sauces.
Instructions
- Melt the Cheese
- Heat shredded mozzarella in the microwave, stirring every 20 seconds, until smooth.
- Allow it to cool slightly before moving to the next step.
- Combine with Egg Yolks
- Mix egg yolks into the melted cheese until a dough-like consistency forms.
- Roll Out the Dough
- Place the dough between two sheets of parchment paper and roll it out thinly with a rolling pin.
- Chill the Dough
- Refrigerate for 30 minutes to firm up.
- Cut into Noodles
- Slice the chilled dough into thin strips using a pizza cutter. Return to the fridge overnight to help maintain its shape.
- Cook the Pasta
- Boil a large pot of water and gently stir the pasta for 30 seconds before draining.
- Rinse under cool water to stop the cooking process.
- Serve and Enjoy
- Plate the pasta and top it with your favorite keto-friendly sauce.
This two-ingredient keto pasta is a fantastic alternative to store-bought low-carb noodles. It has a soft, slightly chewy texture that holds up well to sauces without the unwanted carbs. While it does take some planning ahead (thanks to the overnight chill time), the result is totally worth it.
Now, the only question is—will you pair it with a creamy Alfredo, a meaty Bolognese, or a rich pesto?
Tips for Making the Best Keto Noodles
Achieving the perfect keto pasta is all about technique! Follow these expert tips to ensure your low-carb noodles turn out just right every time.
Cooking Tips
Use plenty of boiling water
- Unlike traditional pasta, keto noodles are more delicate. Use extra water to prevent them from sticking together.
Gently stir for the first 30 seconds
- Drop the noodles into the boiling water and mix slowly and carefully for 30 seconds.
- After that, cook them to your preferred texture. If you like them slightly al dente, 30 seconds should be enough.
Rinse with cold water after cooking
- This step prevents clumping but won’t make your pasta cold.
Make sure your pasta sauce is warm
- Have your sauce heated and ready before draining your noodles. If they sit too long, they can become overly soft or mushy.
Storing and Freezing Keto Pasta
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 1 week | Keep uncooked pasta lightly wrapped in plastic to prevent drying out. |
| Freezing | Up to 1 month | Store chilled noodles in a ziplock bag. Thaw completely before reslicing, if needed. |
Final Thoughts
With just two ingredients and a bit of technique, you can enjoy homemade keto pasta that actually satisfies your cravings! Whether you prefer it tossed in a rich marinara, creamy Alfredo, or a garlic butter sauce, this pasta proves that low-carb eating doesn’t mean sacrificing your favorite comfort foods.
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