Low-Carb Pasta Carbonara
One dish I find myself missing the most since going low-carb decades ago is pasta. I’ve tried many different low-carb versions over the years and it comes down to texture. This Low-Carb Pasta Carbonara recipe calls for low-carb, egg-based noodles that cannot be replaced so follow the directions carefully. After boiling the “pasta” for 10 minutes, the texture tastes as close to the real thing as possible, yet provides me with protein and zero carbohydrates, the key to staying insulin sensitive and metabolically flexible. I love this simple, healthy carbonara sauce, keeping this recipe animal-based for me, which helps me maintain my lean muscle mass, our longevity organ.
Serves 1-2
Ingredients
2 packages of Egglife Wraps, cut into thin “pasta strips”
5 egg yolks, room temperature
1 egg, room temperature
1/2 c. grated Pecorino Romano
1/2 c. grated raw milk parmesan cheese
8 ounces sugar-free bacon, diced or pancetta, diced
Directions
Cut the Egglife wraps into fettuccine shaped pasta with a knife in layers and pull apart the “pasta”.
Set aside in a bowl and start to boil the water.
Mix the egg yolks and cheese together, forming a thick paste.
Saute the bacon or pancetta until crisp.
Add the noodles to the boiling water and cook, stirring, for 8-10 minutes.
Drain the pasta, reserving 1/2 cup of the water to use in the sauce, if needed
Remove the cooked bacon with a slotted spoon onto a plate, leaving the rest of the bacon grease in the pan.
Place the noodles into the saute pan with the bacon grease, cooking over medium heat.
Add a couple of tablespoons of the reserved “pasta” water and turn off the heat.
Quickly mix the egg and cheese mixture into the pasta, stirring vigorously so that the eggs do not scramble.
Add more reserved water to thin the sauce, if needed.
Add the cooked bacon back into the pan.
Add in salt and pepper to taste.
Serve.
Are you looking for other “pasta” recipes? You’ll love my Butternut Squash Mac & Cheese!