Normally, low-carb living doesn’t allow for pasta dishes. Today, however, we’re celebrating National Pasta Day with three keto pasta recipes! Read on for all the delicious details.
We get it. While you LOVE your low-carb life, you might still miss indulgent pasta dishes. And who could blame you! We love Italian wine, but even we can’t ignore all the amazing pasta that evolved alongside Italian wine. Plus, there’s just something so sensual about wine and pasta—the way the light dances off a wine glass, the twirling (or cutting) of linguine or spaghetti, and let’s not forget those flavors!
Honestly, it’s a match made in heaven. So, we’re making sure you’re prepped for National Pasta Day (October 17th) with three keto-friendly pasta recipes! Oh, and don’t worry. We’ve also selected the perfect wine pairing to make your evening even easier.
Have Fun Making Keto Pasta From Scratch!
If you’re looking for a challenge, then why not try and make your own pasta! The actual steps are surprisingly simple, but it does need some time. So, while whipping up a pasta dish on the fly is nice, this recipe involves a bit more planning. However, it’s insanely delicious, only requires three ingredients, and only has 3 net carbs per serving! Yes, please!
You’ll need a cup of shredded mozzarella cheese (full fat), one large egg yolk, and a quarter teaspoon of xanthan gum. The xanthan gum is optional, however, it really helps create the right texture, consistency, and basically makes it feel more authentic.
Keto Pasta Dough
Add your shredded mozzarella to a large microwave-safe bowl. Add the xanthan gum and combine the mixture with a spoon as best you can. Afterward, microwave the mixture until the cheese melts (roughly one minute should do it). Immediately after taking it out of the microwave, use a spatula or spoon to form the mixture into a ball. Add the egg yolk while the mixture is still warm, and use one hand to fold the mixture into itself. Repeat until the yolk is thoroughly combined and the dough has a consistent yellow color.
Roll & Cook Keto Pasta Dough
Place your dough between two pieces of parchment paper, then use a rolling pin to roll the dough until it’s roughly ⅛ of an inch thick. If you want your noodles to be the same length, try to roll the dough in a rectangle shape. Cut the dough into strips lengthwise (we recommend using a pizza cutter that’s been sprayed with cooking spray). Don’t separate the strips quite yet though. Simply place the rolled-out, pre-cut dough on a baking sheet and refrigerate overnight (or at least 8 hours).
After the dough has been refrigerated, you can separate the strands and start boiling the water. These noodles cook FAST, so make sure you’re ready the moment they’re done. Once your water is boiling, gently drop your noodles in and let them cook for 1 minute. That’s right, just one minute. Use a timer if you need to, but if you leave them in too long they won’t be perfectly al dente.
Strain the pasta under warm water (not hot, not cold) and then shake off any excess water. After that, plate the keto pasta and add your sauce of choice! The cheesy flavor of these noodles is delicious enough, however, that we’re a fan of simply drizzling with high-quality olive oil, minced garlic, and perhaps some chopped parsley. Voila!
Wine Pairing Recommendation
Generally, when you pair wine with pasta you’ll want to focus on the sauce. However, since this recipe is all about that pasta and the sauce is very simple, we’re letting those indulgent cheese flavors shine!
For our red wine lovers, we recommend pairing this recipe with our new Pinot Noir. This medium-bodied wine won’t overpower the richness of this pasta. A sip of this between every few bites of homemade keto-pasta will elevate your palate with a velvet texture and fruity aromas.
If you prefer white wine, we recommend something a bit more versatile to keep up with this pasta. Our creamy Chardonnay pairs beautifully with pasta dishes and it will keep you feeling light with elegant, crisp flavors of pear and apple.
Creamy Keto Fettuccine Alfredo
If you skipped immediately to this recipe, we don’t blame you. There’s something so comforting about a rich, hearty bowl of fettuccine alfredo. It’s creamy, a bit tangy, and oh-so indulgent. Yum!!!
For noodle options, we recommend one can of Palmini Heart of Palm Linguini. Yes, we know this is a Fettuccine recipe, but these linguini noodles are delicious! They’re only available online at the moment, but they’re so worth it. One serving of these noodles has roughly 2 grams of net carbs, so it’s a quick, convenient option if you want to spend your time and energy elsewhere with this recipe.
Conversely, you could make the noodles from the previous recipe, spiralize some zucchini for Zoodles (less than 3 net carbs), or use Shirataki noodles (0 net carbs). While Zoodles require a bit of finesse, the other options can be prepared according to the directions on the package. Other than that, you’ll need two cups of heavy whipping cream, a block of parmesan cheese (about five ounces with the rind), four tablespoons of butter, two tablespoons of minced garlic, and salt & pepper to taste.
Before starting, make sure your garlic is already minced and your parmesan grated. Once you start cooking the alfredo sauce, it needs to be continuously stirred. So, having to stop and grate ingredients will be tricky. Just make sure you set the parmesan rind aside since you’ll use it later.
Using a saucepan, melt your butter over medium heat. Add your garlic and let it infuse into the butter for roughly thirty seconds before adding heavy cream and salt. Next, add the parmesan rind. It won’t fully dissolve, but it adds a wonderful flavor to the alfredo sauce.
Slowly add the grated parmesan and make sure you’re stirring constantly to avoid clumping or burning. Turn the heat down to medium-low and simmer your sauce until the consistency is just how you like it. Go ahead and discard the parmesan rind now. Lastly, drain and rinse your noodles, add them directly to your sauce, stir until the noodles are well-coated, and voila! Plate your keto pasta, add pepper to taste, and enjoy alongside a delicious glass of wine.
Wine Pairing Recommendation
Speaking of wine, we’ve got a red and a white wine recommendation that pair beautifully with this meal. Our red wine lovers should opt for a ruby red Merlot with complex fruity aromas of blackberry, red currants, and just a hint of spice. The richness of this alfredo sauce really needs fruity flavors to elevate it, and this wine is just the trick. If you opt for this bottle, we highly recommend adding a pinch of black pepper to your final dish to bring out the spice notes of the wine.
If you can’t imagine eating an Alfredo dish without a glass of Pinot Grigio, you’re in luck! Sometimes you just need a crisp white wine to balance all that richness. Plus, this particular bottle has fruity aromas of apple and pear and the perfect hint of citrus. If you’re looking for something to keep your palate fresh, this Pinot Grigio is right up your alley.
Keto Pasta Tomato Sauce with Savory Italian Sausage
You didn’t think we’d really talk about pasta without including some kind of tomato sauce, did you?
It’s just so iconic! Plus, this recipe has all the classics—tomatoes, basil, garlic, and we’re pumping up the protein with savory Italian sausage. You can’t see us, but we’re doing that chef’s kiss motion with complete sincerity right now.
We also highly recommend using the Palmini Noodles for this recipe as well. You could use any of the other options we’ve mentioned, but these noodles have just the right texture. We’re loving their angel hair pasta, but their linguini would work just as well.
Fair warning, you might want to double up this recipe so you’ll have leftovers for the next day. Trust us, you’re going to want this again. Plus, one serving has roughly 4 grams of net carbs. Adding that to a serving of Palmini noodles would be just 6 net carbs. Depending on how you’ve managed your carbs that day, you might be able to afford a second helping (or a second glass of wine 😉).
Keto Tomato Sauce with Italian Sausage
You’ll need ¾ lb of ground beef (85%), ½ lb of ground sweet Italian sausage, a 28 ounce can of crushed tomatoes (no salt), one tablespoon of fresh basil, one clove of minced garlic (or more depending on your preference), ⅓ cup of white wine, olive oil to taste, and salt & pepper to taste.
Begin by browning the ground beef and the Italian sausage in a pot over medium heat. Once it’s cooked through, drain the excess oil before setting the meat aside. Using the same pot, add olive oil and sauté the garlic for no more than thirty seconds. Next, deglaze the pan by adding your white wine (we’ve opted for a Pinot Grigio) and use a wooden spoon to scrape up any browned bits. Cooking with wine isn’t tricky but if you need a refresher, click here.
After you’ve deglazed the pan, add your tomatoes, basil, and salt & pepper to taste. Mix everything together until it’s well combined and then add your meat back in. Now, it’s just a waiting game. Put a lid on your pot, but make sure it’s tilted enough that steam can escape. Then you’ll simmer your sauce on medium-low heat for thirty minutes. Just make sure you occasionally stir and scrape down the sides.
Once it’s done, top your pasta of choice with this savory sauce and you’re good to go! Feel free to top it with freshly grated parmesan or perhaps even more basil. Either way, get ready for a seriously delicious pasta dish.
Wine Pairing Recommendation
While this recipe uses wine as an ingredient, the alcohol should be cooked out by the time you serve. If you’d like to serve the same type of wine, that’s fine! However, we have a few other suggestions that we think really complement this dish.
If you prefer red wine, there’s nothing more classic with this dish than a Chianti. We’ve chosen our Castellani Chianti for its sweet notes of cherry and chocolate. That may not sound like a match made in heaven but trust us. This award-winning ruby-red wine has delicate notes of violet that tame the savory quality of this sauce while elevating its sweet tomato flavor.
Our white wine of choice has to be our PALO61, Toscana Bianco. Its floral aromas bring out the basil flavors in this sauce, but it’s the delicate balsamic notes that really create magic. Something about the rich, complex sweetness of balsamic complements the savory Italian sausage beautifully. We can’t get enough!
Have Your Keto Pasta and Eat it Too!
The best things often seem too good to be true, but these recipes REALLY are low-carb and won’t throw you out of ketosis. With a little bit of planning, you can enjoy mouthwatering pasta dishes and wine with everyone else. You deserve it! Plus, if you really have your eye on a particular wine that we didn’t mention, we’ve got a great low-carb wine guide to help you out.
Just don’t forget to sign up for our wine subscription so you’ll always have your favorite bottles on hand. Let us know in the comments which recipe was your favorite and have a fabulous week.