Carbonara Primavera

Charles Whiteman

Carbonara Primavera is a creamy Italian pasta dish made with uncooked spaghetti, broccoli florets, red bell pepper, bacon, and a cheesy sauce. It is a keto and low carb recipe that is perfect for those following a low carb diet. The dish is rich in flavor and has a creamy texture. It is a popular dish in Italy and is loved for its combination of creamy sauce, crispy bacon, and cheesy goodness. It is a delicious and satisfying dish that is sure to please your taste buds.

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💪🏻 Low Carb

10 mins

10 mins

Nutritional Value

fats - [insert value]g
protein - [insert value]g
carbs - [insert value]g


Total: 10Serves: 4
8 ounces Uncooked Spaghetti
3/2 cups Broccoli Florets
3/2 cups Red Bell Pepper
3 slices Bacon
5/2 tablespoons All Purpose Flour
1 cup Chicken Broth
1 cup Milk
1/3 cup Parmesan Cheese

fresh shredded

1/2 teaspoon Salt
3/4 teaspoon Black Pepper

freshly ground


Step 1 : Cook Pasta

Cook the uncooked spaghetti for 7 minutes.

Step 2 : Add Vegetables

Add the broccoli florets and red bell pepper to the pasta. Continue cooking until the pasta is done and the vegetables are tender.

Step 3 : Cook Bacon

Cook the bacon in the microwave for 3 minutes on HIGH or until done. Drain the grease and crumble the bacon.

Step 4 : Prepare Sauce

In a saucepan, add the all-purpose flour. Gradually whisk in the chicken broth and milk until blended. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in the fresh shredded parmesan cheese, salt, and freshly ground black pepper.

Step 5 : Combine and Serve

Combine the pasta mixture with the sauce mixture. Top with crumbled bacon and serve.

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