Easy Lo-Carb Carbonara

Recipes
Photo by Marie Dehayes on Unsplash

Here’s the thing about carbonaras, they’re easy to make but everyone over complicates it. This recipe is so easy that if you’re broke, tired, haven’t been to the grocery store in a while or maybe you’re just a terrible cook … you can still make it. Granted you have the necessary ingredients of course.

My only words of advice and caution are to constantly toss your pasta or spaghetti squash while pouring in your sauce mixture. This is very important because if you don’t the egg inside the sauce will literally begin to cook and you’ll have scrambled eggs. You don’t want that so keep that pasta moving! Also, towards the end of the recipe I would recommend taking your food off the heat about two minutes prior to pouring in your sauce mix so the pan and pasta or squash isn’t so hot that it does begin to cook the egg. I’ve found that the residual heat from all the cooking you’ve done prior to this step is more than enough to cook the sauce. Oh, one more thing, if you do choose to use squash you will need a thickening agent for the sauce so a combination of 1/4 cup of water, dash of salt and 2 tablespoons of cornstarch will give you the same consistency as pasta water just make sure to mix it well. And that’s it! So happy cooking and let me know how you like this recipe!



Ingredients

  • 1 large spaghetti squash or 2 cups of low carb pasta of your choosing
  • 2 large egg yolks
  • 1/2 cup of shredded parmesan cheese
  • 4 cloves of chopped or minced garlic
  • 2 cups of pancetta or thick cut bacon cut into small-medium sized bits
  • 1 tablespoon of butter
  • 4 teaspoons salt and pepper or to taste 

Directions

  • Preheat oven to 375, cut spaghetti squash in half and lightly cover all surface area with melted butter or olive oil, salt and pepper to taste. Cook until tender about 13-20 minutes or cook pasta as instructed
  • Slice bacon or pancetta into small-medium pieces and cook over medium heat in a large pot with butter until tender but not crispy, drain leaving some grease in pot
  • Return meat to pot and add garlic cooking on low heat until garlic is fragrant, about 5 minutes, turn off heat
  • Once spaghetti squash is cooked remove from oven and shred with two forks or strain pasta reserving 1/4 cup of pasta water
  • Put spaghetti squash on cheese cloth or paper towel and squeeze out excess water
  • Place pasta or squash into large pot with meat and garlic, toss to coat evenly
  • Combine egg yolk and about 4 tablespoons of parmesan and 1 tablespoon of pasta water or cornstarch slurry, mix well
  • Slowly add the egg and cheese mixture to pasta or squash tossing constantly
  • Add more pasta water, cornstarch slurry or parmesan cheese until sauce is how you want
  • Season with salt and pepper to taste, top with parmesan, bacon or pancetta and serve

That’s it guys, it’s really that simple and honestly the thing that takes the longest is cooking the spaghetti squash if you choose to use that. This sauce can be used on regular pasta too, it’s just a simple carbonara sauce so use it whenever and use it often!

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Cauliflower Detox Soup

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This recipe just recently saved myself and my boyfriend from the flu and I can’t take any responsibility for it. It combines the detoxing power of onion and garlic to totally flush out your system while tasting totally awesome!

I won’t say this is the quickest recipe, depending on how fancy you want to get with it and if you don’t like garlic or onion I’m not entirely sure what to tell you because you will be Vampire free for at least three days after eating this soup. It does pair nicely with a grilled cheese or falafel.

So I’ll give you the rundown but if you want the full recipe head over to Neurotic Mommy! She has a ton of great recipes from vegan to keto and everything in between! Plus, if you’re looking for more natural ways to prevent the cold and flu, check out her article on using onions to do just this! I love all her great ideas for a lot of things but particularly her cold and flu remedies are the real deal!

So here we go! I used frozen cauliflower for my soup, I used two bags steamed in the microwave, I used half of an onion; 1/4 of a red and 1/4 of a white onion, two full heads of garlic; one I roasted in the oven in olive oil for about 45 minutes first to make the garlic less spicy, I added fresh thyme and oregano, Turmeric, juice from 3 lemons, ginger, salt and pepper to taste.

You might be looking at that list and thinking that it’s not very extensive but this is the holy grail. If you have time to cut and prep everything ahead of time, it’ll save you a lot of time. That is for sure what took me the longest; it felt like everytime I had finished chopping something … I had to do more. For sure, if you want to roast some of your garlic, start that first and get it going so it’s ready when everything else is. To do this, remove all the loose papery skin from your garlic and then chop the top off, drizzle olive oil over the top and place in an aluminum foil tent and put in the oven. I put mine in for 45 minutes at 400 which gives me plenty of time to do everything else while that roasts to perfection.

Next, get your onion and other garlic ready. You can add more or less onion and garlic depending on your preferences. Like I said before, I used half an onion total, 1/4 of red and 1/4 of white but you can use only red, only white or only yellow it really doesn’t matter. Then chop up your thyme and oregano, again, you don’t have to use these but oregano has some healing properties and the thyme gives your soup a nice flavor too. This part for sure took me the longest. Once you have all that done, add them to a blender with about a cup of chicken or veggie stock and blend it up until smooth and then pour the mixture into a medium-sized pot and let that simmer on medium-low heat for a while. Then around this time your garlic in the oven should be pretty much done, it’s ok if it’s not totally done, but you’ll add that to your blender with your cauliflower and lemon juice and a little more broth, about half a cup, and blend it all up and add that to your pot and mix it all together. I blend my soup in bathes to make sure everything is blended smoothly and evenly. If you have one of those fancy wand mixer things, you can just add everything to your pan and use that to mix everything up.

So once everything is in my pot, I let it simmer for about 10 minutes just to make sure it’s heated all the way through and all the great flavors have time to marinate and mix. At this point you can add the salt and pepper to taste and turmeric. I did add a little heavy cream to mine as well to make it a little thicker and to lighten the color a bit.

I topped mine with sauteed onion and mushrooms, fresh thyme and oregano and fresh cracked pepper and seared flank steak for extra protein. It’s a strong soup and you’ll feel like you need to brush your teeth 100 times after eating this, but if you make it early enough into getting sick, it will wipe your system clean.

Don’t forget to head over to Neurotic Mommy for the full recipe!

Keto Pancakes

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The first few times I made these I failed … epically. They were more like crepes; thin and delicate. To be honest, these are not as fluffy as regular pancakes and if you find a way to get them to be thicker let me know because I am genuinely curious.

With that being said, these are both simple to make but also a little difficult. The only ingredients you’ll need are cream cheese, powdered sweetener, egg, almond flour and a dash of either vanilla or almond extract. With so few ingredients, I wonder myself how I messed these up but it’s easy if you’re not paying attention. If you want to make keto crepes though, this is the same recipe you’d use! Just add a little milk or water to thin out the batter, unless your batter ends up being thin like mine did.

I haven’t tried adding anything to this batter like blueberries or strawberries but as long as your batter is thick enough, I don’t think it would be a problem. I just top my pancakes with my favorite fruits or syrup and call it a day but get as creative as you want. If you wanted to add fruit I would suggest mashing them and them ribboning the fruit through the batter. This might work better than simply adding the fruit into the batter since it is a little thinner than normal batter. This recipe makes 4-6 pancakes.

O.K.! Now we know what we’re doing and what we need, here’s how much you’ll need:

  • 1 Block of softened cream cheese
  • 1 cup of almond flour
  • 2-4 eggs (depending on how thick you want them)
  • 1/2 cup of sweetner
  • 1 tbsp of vanilla or almond extract (optional)

The first and easiest thing to do is to combine the eggs and cream cheese. I use my Ninja blender, it combine the ingredients quickly and evenly. As the cream cheese and egg begin to combine, add your almond flour, sweetner and extract. Again, if your batter feels too thick just add a little bit of water to thin it out. If the batter is too thick it may not cook right, you want the batter to cling to a spatula but be able to drip off. If you can scoop the batter out like dough, it’s too thick.

Once all your ingredients are combined, make sure to taste test the batter, I prefer my batter to be a little sweeter so that when it cooks it doesn’t develop that eggy flavor. Add some butter or non-stick spray to your skillet and add batter. I like to cook these until their lightly browned and then I just plate with my favorite toppings or syrup!

Pictures to come when I can make these without eating them right away! I hope you all enjoy this recipe!

Cheesy Hotdog Roll-ups

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If you’re looking for a super quick, satisfying and tasty snack that won’t break the carb bank, this is it.

I’ve seen this recipe floating around Instagram and decided to give it a try and I wasn’t disappointed. Though they did take some getting used, timing is key here, once I understood what I needed to do, everything was a breeze.

Now, learn from my mistake and let the cheese brown a little before rolling. I got a little too anxious and my roll-ups were just cheesy globs. Pictures to come when I do them right next time!

Ingredients:

  • Hot dogs
  • Skewers
  • Cheese (of your choice)

Heat a medium sized skillet and once hot, place either two grab-fuls of shredded cheese to the pan or two slices of cheese long-ways so your hotdog will be fully covered tip to tip.

While the cheese is melting, insert the skewers into your hot dogs. Once the bottom side of the cheese begins to brown, about two minutes on medium heat, grab your hot dog and use the edge of a spatula to lift the corner of the cheese and start rolling the hot dog in the cheese from one side of the pan to the other.

I roll the hot dogs a little slow so the cheese will stay in place once removed from the heat but the cheese should be rolled up fairly neatly to the hot dog. If your cheese is a little runny try letting it cook a little longer or try using less cheese on the next hot dog. In any case, if it’s not perfect it doesn’t matter because it’s still going to taste good!

Once your hot dog roll-ups are cooled, dip in your favorite sauce and enjoy! Sriracha-ketchup is really good on these as is a little dip in some ranch.

This recipe is as easy as it sounds so give it a try and let me know what you think!