Keto Spaghetti Carbonara with Pancetta
Simply made with fresh parmesan, pancetta and egg yolks.
Servings: 2 people
Calories: 329kcal
Cost: $8
Ingredients
- 210 g Shirataki Noodles I used Nupasta
- 125 g Pancetta
- 2 tablespoon Grated Parmesan
- 2 large egg yolks only
- 1 large whole egg
- ¼ teaspoon Salt half for Noodles and half for sauce
- ¼ teaspoon Black Pepper half for Noodles and half for sauce
- ¼ cup hot water
Instructions
- Rinse and dry the shirataki noodles and add to a medium size frying pan on medium/low heat, stir occasionally to remove moisture
- Cube 1 cup of pancetta and fry in a medium sized frying pan on medium heat
- add black pepper to pancetta
- in a medium bowl add the yolks, egg, 3 teaspoon of grated parmesan and ⅛th teaspoon of black pepper and whisk until well combined
- once moisture removed from noodles add them into the frying pan with the pancetta
- add a pinch of salt and pepper
- if dry add ¼ cup of hot water
- turn off stove and remove pancetta and noodles away from heat
- quickly add the egg sauce mixture and stir to coat the noodles
- add more black pepper and parmesan as desired
Video
Notes
2g net carbs per serving.
Nutrition
Serving: 110g | Calories: 329kcal | Carbohydrates: 5g | Protein: 19g | Fat: 26g | Fiber: 3g