Keto carbonara

You can definitely make a keto version of this Italian classic, rich, decadent and full of good fat!

Nutritional values per serving: Kcal: 600 - Proteins: 22g, Fat: 52g, Net Carbs: 10g

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Ingredients

• Thick cut or slab bacon cut into chunks, 0.6 lb (267 g)
• Ghee, 1 1/2 Tbsp (24 g)
• Shirataki yam noodles, 9 oz (255 g)
• Heavy Cream, 1/2 cup (117 g)
• Eggs, 2 large (100 g)
• Parmesan cheese, grated, 1 cup (97 g)
• Garlic, 1 clove, minced (84 g)
• Salt, 1/2 teaspoon (2 g)
• Black Pepper, 1/2 teaspoon, (2 g)
• Parsley, 1 tablespoon (4 g)

Instructions

1. 1. Whisk eggs. Add half the parmesan cheese, mix and set mixture aside.
   2. Melt ghee in a heavy-bottomed skillet over medium-high heat. Add the bacon chunks and cook until crispy.
   3. Add the shirataki noodles and minced garlic and stir fry until the garlic softens and the noodles warm up.
   4. Add to the skillet the heavy cream and lower the heat so the cream is just simmering. Remove from heat when the cream has thickened up a bit. Allow the cream to stop simmering.
   5. Slowly pour the egg/parmesan into the pan while stirring constantly. It’s important not to rush the process because if the cream is still simmering it will scramble the eggs and make the sauce lumpy.

Serve the noodles and sauce in separate bowls topped with the remaining parmesan cheese and garnished with fresh parsley.

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