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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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!