When I was young, I worked in an Italian restaurant. It wasn’t outstanding, but the chef made an incredible Carbonara! It’s been over 10 years and I’ve never found a tastier one.
On keto, we usually make zucchini pasta, but there is also shirataki pasta. It’s an amazing pasta, similar to Funcho noodles, made with konjac flour. It has almost no calories, carbohydrates and gluten, and the glycemic index is 0. That’s what we’re going to make a sumptuous Carbonara with!
Cooking Time 20 min.
Serving capacity 4
Ingredients :
Butter 20g
Garlic (clove) 2 units.
Bacon 180 g
White dry wine 50 ml
Egg (egg yolk) 4 units
Cream 33% 100g
Parmesan cheese 100g
Ground pepper and salt to taste
Step 1
Saute the garlic in the butter, then add the bacon slices. Cook for 2-3 minutes, then add the wine. Allow the wine to evaporate, then remove the pan from the heat and transfer the bacon to paper to cool and crisp.
Remove skillet from heat, transfer bacon to paper to cool and get crispy.
Step 2
In a bowl, mix the yolks, cream and Parmesan until smooth. Boil the shirataki.
In a cold skillet, place the pasta, bacon, pour in the cream mixture, salt and place over medium heat. Stir the pasta until the mixture thickens. It’s important not to overcook the Carbonara so the yolks don’t stick!
Transfer the pasta to plates and sprinkle with freshly ground pepper!
Bon appetit!
Energy content per serving
Calories from fat 365
Calories: 461
Fats: 40.5g
Carbohydrates: 3.5 g
Fiber: 0.5 g
Digestible carbohydrates: 3 g
Protein: 23.7 g
