Hi everyone! I am currently snowed in due to Canada’s crazy winter, so I thought I’d share one of my all-time favourite recipes with you today.
Pasta carbonara is my absolute favourite pasta dish, and I always tend to help myself to more than one serving… unfortunately it can be a pretty heavy meal and usually leaves me feeling dazed and bloated like a water balloon. Not fun.
So I recently had an idea to recreate my family’s signature carbonara recipe (with their help) using Miracle Noodle fettuccini that have less than 1g of net carbs per serving! I gave it the taste test, and I’m happy to confirm that, YES, all the flavour was still there. I ate 2 generous servings and didn’t feel bloated AT ALL after.
Don’t get me wrong, I love pasta just as much as the next person, but I’ve recently discovered I have a gluten sensitivity and I feel sooo much better when I eat gluten/grain – free foods. If you feel really bloated after eating pasta or have digestion problems, you might have a sensitivity too. The best option would be to go to Italy and have an Italian grandma make you fresh hand-made pasta, but sadly that’s not really possible for many of us!
“Okay Maria I get it, but why should I eat Miracle Noodles? How does 1 serving have less than a gram of net carbs?! What is it made of?”
These are a few questions I get asked a lot. Miracle Noodles are also known as Shirataki noodles, and have been enjoyed in Japan for over 1,400 years. Made from the Konjac plant, the noodles are 97% water and 3% soluble fibre called glucomannan, plus a natural calcium additive to help the noodles keep their shape.
Miracle Noodles are great for:
- Low-carb meals
- Keto diets
- Lectin-free diets
- Celiacs (Gluten-intolerant)
- Glucomannan fibre benefits (may help to reduce blood pressure, insulin levels, lower cholesterol, relieve constipation)
Now that you know all about Miracle Noodles, here is the recipe!
10g Carb-onara Recipe
Ingredients (serves 2 or 1 hungry person)
- 150g pancetta
- 50g pecorino cheese
- 50g parmesan
- 3 large eggs
- ~400g Miracle Noodle Fettuccini (2 packs)
- 2/3 plump garlic cloves, peeled and left whole
- 50g unsalted butter (substitute with avocado oil for a healthier alternative)
- sea salt and fresh ground black pepper
Let’s start with the miracle noodles:
- Remove the noodles from their original package and drain the water. Then wash them in cool fresh water 3-4 times until the konjac plant aroma disappears (the fishy smell is normal)
- Place them into boiling water for 2mins
- Drain the hot water and let the noodles dry until the pancetta is ready (see next steps)
And now for the yummy Carbonara:
- Finely chop the pancetta; remove the rind if necessary.
- Grate both the pecorino and parmesan cheese and mix together; the finer, the better.
- Whisk 3 eggs in a medium bowl, season with black pepper and set everything aside.
- Squash the garlic with the back of a flat wooden spoon, or the back of the knife, just to bruise it.
- Drop the butter into a large frying pan and as soon as the butter has melted, add the pancetta and garlic. Leave these to cook on medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic can now be discarded – we only want its flavour.
- Now leave the pancetta on low heat. It’s time for the noodles! Place them in the frying pan with the pancetta and stir. If there’s leftover water from the noodles, stir until the water evaporates – it should take no more than a few seconds.
- Mix most of the cheese in with the eggs, saving a small quantity to sprinkle over the final dish later (yum). Take the pan off the heat and quickly pour in the eggs/cheese mixture and, using tongs or a long fork, lift up the noodles, mixing it all together until everything is coated.
- Serve immediately with a little sprinkle of the remaining cheese and freshly ground black pepper.
Let me know if you try this recipe and what you think of it!