If you love pasta but want to avoid all the carbs that come with traditional noodles, you’ll love this low-carb tagliatelle with quark cheese and bacon. It’s quick, satisfying, and surprisingly close to the comfort food many of us grew up with.
I’ve been eating this dish since I was a child, except back then, it was made with regular pasta and always served with crumbly white cheese (quark or “tvaroh”) and crispy bacon on top. It’s a classic in Slovak homes. Now I make it with my easy homemade tagliatelle, a type of low-carb pasta made from high-fibre ingredients—and honestly, I don’t miss the original one bit.
Are you a pasta lover like me, but don’t want to add so many carbohydrates to your food? This low-carb Tagliatelle pasta is your hero. It’s homemade, but don’t freak out; you don’t need to knead or roll out a dough to make it.
It’s a simple “mix all ingredients” recipe, and the pasta is ready to cut in 10 minutes. Picture this: tender pasta noodles twirling around bits of crispy, golden bacon and delicious guark. Undoubtedly, this meal is bursting with flavour.
What Do You Need for this tagliatelle with quark cheese and bacon
This low-carb tagliatelle with quark cheese and bacon recipe is made using my easy high-fibre pasta, which you can find in a separate recipe post, EASY HIGH-FIBRE PASTA (NOODLES. Once prepared, you slice the noodles to your desired width—no rolling, kneading, or drying required.
It’s perfect if you’re cutting carbs, watching your blood sugar, or want a lighter version of a traditional meal. And the best part? It’s on the table in about 20 minutes.
💡NOTE:
You can skip the homemade pasta if you fancy this recipe with regular tagliatelle. Just scroll down to the “How to Make This Dish” section and follow the same steps using your favourite store-bought tagliatelle pasta.
You only need a few ingredients to turn your homemade tagliatelle into a flavour-packed meal. This dish is budget-friendly, deeply satisfying, and flexible depending on what cheese you prefer.
Ingredients:
- EASY HIGH-FIBRE PASTA (NOODLES) or regular tagliatelle pasta
- Bacon
- Butter – use unsalted or salted butter. Do not use margarine-based butter.
- Quark or curd cheese (Twarog) or cottage cheese
NOTE:
💡 Did you know:
Quark, curd cheese (Twarog), and cottage cheese are dairy-based products that involve curdling milk; the difference is in their specific production methods, texture, and culinary uses.
Quark and curd cheese are smoother and milder, while cottage cheese is chunkier and creamier.
In Slovakia, this dish is traditionally made with quark, crumbled on top of the warm pasta and bacon, not stirred in. It doesn’t melt or turn creamy but adds a fresh, tangy bite that balances the richness of the bacon.
In shops, you can sometimes see a product called Tvaroh, Twarog or Tvorog, the Eastern European name for quark/curd cheese.
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How to Make This Easy Homemade Low-Carb Tagliatelle Meal
The preparation, including making the low-carb tagliatelle, takes less than 20 minutes.
1/ Make Easy low-carb noodles with fibre according to the recipe. Cut it into the width—thinner for spaghetti-style, or wider for traditional tagliatelle.
2/ Cube the bacon to your desired size, add it to a frying pan and fry it for a few minutes.
3/ Add butter to the pan until melted.
4/ Stir in your cut noodles. Warm everything through gently for a couple of minutes..
5/ Turn the heat off.
6/ Crumble quark or your cheese of choice over the top and gently mix—or serve the cheese over each portion.
7/ Serve immediately. This dish is best eaten fresh while everything is warm.
Imagine the aroma of sizzling bacon filling your kitchen as you prepare to indulge in a comforting and oh-so-satisfying dish. So why wait? Dive into the deliciousness of tagliatelle pasta, bacon, and cheese, and let your taste buds thank you later!
Variations You Can Try
Once you’ve nailed the base, you can play with toppings and make it your own:
- Add a handful of sauerkraut or sautéed cabbage
- Swap bacon for smoked sausage or pancetta
- For a sweet version (yes, really!), top with jam, or ground poppy seeds with a sweetener or icing sugar
- Try ground walnuts and a drizzle of honey or low-carb syrup for a dessert-style dish
This dish is deeply nostalgic for me; we had it almost weekly, especially in colder months. Now I love that I can recreate the same taste and comfort using low-carb pasta and just a few basic ingredients.
Final Thoughts
Easy homemade tagliatelle doesn’t have to be a big deal. With the right ingredients, you can enjoy the food you love while staying aligned with your health goals. This low-carb tagliatelle with bacon and quark cheese is satisfying, simple, and rooted in tradition.
Whether you’re craving comfort food or want something quick and delicious, this one won’t disappoint.
Craving more?
Check out my other main meal recipes for easy ideas that bring bold flavour to the table.
🍴Made This Recipe?
✍️ Leave a comment below and tell me how your tagliatelle turned out! Did you stick with bacon and quark, or try your own twist?
⭐️ Don’t forget to rate the recipe—it helps more food lovers find it!
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LOW-CARB TAGLIATELLE WITH BACON AND CHEESE.
Cooking Tools
- Frying pan
Ingredients
- 2 portions EASY HIGH-FIBRE PASTA (NOODLES)
- - 2 slices Streaky bacon
- 1 tbsp Butter
- 200 g Semi-Fat Curd cheese - or Quark or Cottage cheese
Instructions
- Make EASY HIGH-FIBRE PASTA (NOODLES) according to the recipe
- Slice bacon add it to a frying pan and fry it for a few minutes.2 slices Streaky bacon
- Add butter to the pan.1 tbsp Butter
- 2 portions EASY HIGH-FIBRE PASTA (NOODLES)
- Turn the heat off, add quark and mix it well with the noodles.200 g Semi-Fat Curd cheese
- Divide the noodles between two plates and enjoy.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
