Dairy Free Spaghetti Carbonara with Pancetta
Simply made with noodles, nutritional yeast, pancetta and egg yolks.
Servings: 2 people
Calories: 329kcal
Cost: $8
Equipment
Ingredients
- 210 g konjac noodles I used Nupasta
- 125 g Pancetta
- ¼ teaspoon Black Pepper half for Noodles and half for sauce
- ¼ teaspoon Salt half for Noodles and half for sauce
- 2 large egg yolks only
- 1 large whole egg
- 2 tablespoon nutritional yeast
- ¼ cup hot water if needed
Instructions
- Prepare your preferred pasta. If using low-carb konjac noodles, rinse and drain them first.210 g konjac noodles
- Dry the noodles with a paper towel, then dry pan-fry them over medium-low heat until the moisture is removed. Set aside.
- Cube the pancetta and pan-fry over medium heat until crispy. Add the noodles back into the pan with a dash of salt and pepper, and mix.125 g Pancetta, ¼ teaspoon Black Pepper, ¼ teaspoon Salt
- Make the sauce: In a medium bowl, add the yolks, egg, nutritional yeast, and black pepper. Whisk until well combined.¼ teaspoon Black Pepper, 2 large egg yolks only, 1 large whole egg, 2 tablespoon nutritional yeast, ¼ teaspoon Salt
- Remove the pan from the heat and toss the spaghetti with the egg mixture.
- If it seems dry, you can add a small amount of hot water.¼ cup hot water
- Return to the stove if needed, just to warm it up. Serve with more black pepper and a sprinkle of nutritional yeast if desired.
- (Refer to the video instructions below if further clarification is needed)
Video
Nutrition
Serving: 110g | Calories: 329kcal | Carbohydrates: 5g | Protein: 19g | Fat: 26g | Fiber: 3g