Low Carb Cabbage Carbonara
This Low Carb Cabbage Carbonara swaps pasta for tender shredded cabbage, cuts carbs to just 9g per serving, and uses only 4 main ingredients. Ready in under 30 minutes in one skillet, it tastes like the real thing.
Servings: 4 people
Calories: 256kcal
Cost: $12
Equipment
Ingredients
- 4 oz cubed pancetta
- 6 cups shredded cabbage
- ⅛ teaspoon salt
- 2 large eggs
- 2 large egg yolks
- ½ teaspoon black pepper
- ½ cup grated parmesan
- parsley for garnish
Instructions
- Heat a non-stick skillet over medium heat. Add the cubed pancetta and fry until crispy. Remove and set aside, leaving the fat in the pan.
- Add the shredded cabbage and salt to the same pan. Toss to coat in the pancetta fat, then cover with a lid and cook until tender, about 8 to 10 minutes.
- While the cabbage cooks, whisk together the eggs, egg yolks, grated parmesan, and black pepper in a small bowl until smooth.
- Once the cabbage is tender, remove the pan from the heat completely. Let it sit for 30 seconds.
- Pour the egg mixture over the cabbage and toss quickly to coat. The residual heat will cook the sauce into a creamy, silky coating without scrambling the eggs.
- Top with the reserved crispy pancetta, extra grated parmesan, and fresh chopped parsley. Serve immediately.
Video
Nutrition
Calories: 256kcal | Carbohydrates: 9g | Protein: 14g | Fat: 19g | Fiber: 3g | Sugar: 3g
