Recipe: Low-“Carb”onara

The biggest challenge in following a banting / low-carb high-fat diet is cutting carbs. I love bread, and I love pasta. Living in Europe for several months didn’t help with these addictions, either. I’ve found, however, that cutting out carbs doesn’t necessarily mean I have to get rid of all the things I love – rather, this new lifestyle can improve dishes rather than taking away from them.

Carbonara is one of the more popular pasta dishes, and I recently learnt from a real live Italian how to make it properly without cream (looking at you, Woolies). Not only is this a much healthier option, but the lightness of the dish is perfectly complemented by the zucchini noodles, which would otherwise be overwhelmed by a cream-based sauce.

So if you’re looking for a healthy, simple and quick alternative to the Italian dinner favourite – this one’s for you:

Serves: 4
Time: 20min

Ingredients:

Pasta
– 2x 350g zucchini noodles (stocked at Woolies
Sauce
– 2 packs dry-cured pancetta (buy my favourite here) – sliced.
– 300g grated parmigiana or pecorino cheese (I prefer pecorino)
– olive oil (I use Willow Creek truffle-infused — if you want a healthier alternative, substitute this with coconut oil)
– black pepper

Directions: 

  1. Bring the oil to a simmering heat in a large frying pan and then add the sliced pancetta, stirring intermittently.
  2. Snip the corner off the bag of zucchini noodles and place on a microwaveable plate. Microwave for 2 min only.
  3. In a medium mixing bowl, combine four eggs and the grated cheese.
  4. Add the zucchini noodles to the frying pan and lower the heat to avoid burning the noodles. Stir to mix the meat and noodles. Add extra oil if necessary.
  5. Remove the pan from the heat entirely and leave for a minute to cool. This part is extremely important — if you add the egg/cheese while the pan is too hot, it will scramble.
  6. Add the egg/cheese mixture and stir quickly through the pasta. Note that this is not a sauce-heavy dish.
  7. You may want to drain the entire dish through a colander should you find the zucchini giving off too much water.
  8. Season with a lot of black pepper and serve.

 

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