Pasta Carbonara is a well-known Italian dish, and it’s quite possible to replicate it in a low-carb version.
For this keto recipe, you will need shirataki noodles (you can find them in grocery stores next to tofu). You must follow the recipe exactly so that the eggs don’t curdle or the pasta becomes too watery.
Cooking time 30 minutes
Portion quantity 4
Ingredients :
Butter 1.5 teaspoons
Bacon (thick, fine slices) 150 g
Shirataki noodles (3 boxes) 226 g
Big egg 3 units.
Parmesan (grated) 100 g
Garlic clove (minced) 2 units.
Salt, pepper and parsley to taste
Step 1
Melt the butter in a large saucepan.
Step 2
Add the bacon and cook over medium heat until golden and crispy.
Step 3
Add the garlic and shirataki noodles and turn the heat down to low.
Step 4
Stir gently while the noodles heat through.
Step 5
At the same time, in a separate bowl, mix together the eggs and 3/4 of your whole cheese.
Step 6
Once the noodles are very warm, remove them from the heat and place them in a separate bowl.
Step 7
Immediately stir in your egg and cheese mixture. Make sure the eggs don’t curdle, but thicken into a velvety sauce.
Serve immediately, garnishing with the remaining parmesan and parsley on top.
Bon appetit!
Energy content per serving
Calories from fat 259
Calories: 361
Fats: 28.8g
Carbohydrates: 9.2 g
Fiber: 4.5 g
Digestible carbohydrates: 4.7 g
Protein: 16.4 g
