4. Keto Spaghetti Carbonara with Pancetta and Egg Yolk Sauce
If you’re a fan of creamy, cheesy, and savory pasta, but you’re watching your carbs, then this Keto Spaghetti Carbonara with Pancetta and Egg Yolk Sauce is the perfect dish for you! This low-carb version of the classic Italian dish is made with shirataki noodles, which are a great substitute for traditional pasta because they’re low in carbs and calories. Pancetta and egg yolks give this dish its rich and creamy texture, while garlic and Parmesan cheese add a flavorful kick. So grab your forks and get ready to indulge in this delicious and satisfying keto-friendly meal!
Ingredients:
- 8 ounces shirataki noodles
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions:
- In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
- In the same skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
- In a large bowl, whisk together the eggs and Parmesan cheese.
- Add the cooked shirataki noodles to the skillet with the garlic and pancetta. Cook until heated through, about 2 minutes.
- Remove the skillet from heat and immediately pour the egg mixture over the noodles. Toss to coat.
- Serve immediately, garnished with parsley.
Tips:
- You can find shirataki noodles in the refrigerated section of most grocery stores.
- If you don’t have pancetta, you can use bacon instead.
- For a richer sauce, you can use heavy cream instead of milk.
- Add some crushed red pepper flakes for a spicy kick.
Nutritional Information:
Per serving:
- Calories: 350-400
- Fat: 25 grams
- Carbs: 10 grams
- Protein: 20 grams
