Carnivore Carbonara

Yes, it's true. You can make carbonara carnivore! I didn't want to believe it myself but here we are! I was thinking about having pasta for a change and to my surprise, this idea popped into my head that MAYBE, just maybe, this could work. And it did! This recipe can be made in under 30min as well - which, as a busy mom, is the bomb dot com! lol

Carnivore Carbonara

This luxurious, savoury meal will have you doubling the recipe to have leftovers! It is so easy to make, you can watch the recipe reel here! (**PS. It includes the video for making the noodles too! ;)**)

For the noodles:

Supplies:

• blender or bullet

• rubber spatula

• cookie sheet

• parchment paper

• measuring cups and spoons

Ingredients:

• 6 large egg whites

• 2 1/4 tbsp Further Food Gelatin

• 1/4 tsp sea salt

• 2 tbsp of bacon fat or butter

Instructions:

1. Preheat oven to 300 degrees F.

2. Place the egg whites into a blender. Add the Further Food gelatin and salt and blend the mixture well.

3. Line a cookie sheet with parchment paper and generously oil with bacon fat or butter.  OR spray a silicone baking sheet with edges (like THIS ONE) liberally with avocado oil spray if not strict carnivore. Pour the mixture into the baking sheet and use a spatula to spread the mixture out to cover the baking sheet completely in a thin layer. Place in the oven to bake for 6-10 minutes or until just cooked through.

4. Remove from oven and allow the mixture to cool.

5. OPTION 2: Heat a large non-stick skillet or crepe pan to medium heat. Generously coat with bacon fat or butter OR spray with avocado oil spray and pour the mixture into the skillet. Turn the skillet to coat the entire bottom in a thin layer. Cook the noodle mixture for 2 minutes or until completely cooked through. Gently flip to cook the other side for one minute. Remove from the skillet.

6. Once the sheet of protein sparing noodles is cool, remove it from the pan. NOTE: If it sticks, place the pan into the freezer for 10-15 minutes before removing, the sheet of noodles comes off easier.

7. Place the sheet of noodles onto a cutting board and roll it up in a tight jelly roll. Use a sharp knife to slice into protein noodles.

8. Serve with your favourite toppings like chicken and alfredo sauce!

9. Store extras in an airtight container in the fridge for up to 5 days. To reheat, place in a lightly greased skillet over medium heat for 2 minutes or until heated through.

For the sauce (enough for 2 people and you can easily double it if you want leftovers or are serving a larger family!) Supplies:

• frying pan

• mixing bowls

• fork or wire whisk

• spatula and other cooking utensils

• frying pan

Ingredients:

• 4 egg yolks (2 yolks per person)

• 1/2 cup Parmesan Reggiano (1/4 cup per person you can use freshly grated or store bought grated!)

• 1/4 tsp black pepper (omit if strict carnivore)

• Optional: 2 cloves of garlic minced (omit if strict carnivore)

• 5-6 slices of thick cut bacon (not traditionally used for carbonara but what I had on hand!) cut into small chunks. Pancetta is traditionally used if you have access to it!

Instructions:

1. Prepare noodles - bake then cool.

2. In a pan over med/high heat sauté bacon until it has reached desired doneness.

3. Remove bacon from the pan but leave the bacon fat.

4. In a bowl add parmesan reggiano, garlic and pepper (if using) and 4 egg yolks. Stir to combine. Add a couple spoons of slightly cooled bacon fat to make the sauce silky. (If it’s still spitting hot it will scramble the eggs…. Don’t do that hahaa)

5. Once the noodles have baked and cooled, roll them up and sliced them thinly.

6. Over medium heat in your pan with bacon fat, add the noodles and gently stir to coat. (About 1-2min) Once coated, turn off the heat and slowly add the sauce. Stir so it doesn’t scramble! Add the bacon and serve!

Also delicious served with prosciutto!

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