Keto carbonara
1 serving
15 minutes
Keto carbonara is a refined interpretation of the classic Italian dish, created for low-carb diet enthusiasts. Instead of traditional pasta, shirataki is used, which has a delicate texture and absorbs sauce well. Crispy bacon adds a rich smoky flavor, while cream provides tenderness and a creamy consistency. The light spiciness of black pepper and nutmeg deepens and harmonizes the taste. Quail eggs add sophistication to the dish, turning it into a true gastronomic find. Keto carbonara is perfect for those looking to balance enjoyment with healthy eating, as it is both delicious and nutritious.
1
Slice the bacon into small pieces.
- Bacon: 80 g
2
Heat oil in a pan with a pinch of coarse salt.
- Coarse sea salt: pinch
- Olive oil: 1 teaspoon
3
Put the bacon in the skillet.
- Bacon: 80 g
4
Season it with black pepper.
- Ground black pepper: 0.5 teaspoon
5
Fry over medium heat, stirring occasionally until lightly browned.
- Bacon: 80 g
6
Rinse shirataki in cold water.
- Shirataki spaghetti: 100 g
7
Put the noodles in the pan and stir. Increase the heat.
- Shirataki spaghetti: 100 g
8
Stir again after one and a half minutes.
9
Pour in the cream and set the heat slightly below medium.
- Whipping cream 33%: 50 ml
10
Add salt and a couple more pinches of black pepper.
- Sea salt: to taste
- Ground black pepper: 0.5 teaspoon
11
Add a couple of pinches of nutmeg. Stir.
- Nutmeg: pinch
12
After 2 minutes, remove from heat and transfer to a plate.
13
Add eggs and serve. Bon appétit!
- Quail egg: 3 pieces
