Keto carbonara is made using a product called Tofu shirataki noodles. These are a pasta substitute that some people enjoy on low-carb diets. They tend to have a “rubbery” type texture, so please cut them up into shorter lengths before serving to kids!
22 g 40% heavy cream
24 g raw egg, mixed well
15 g European-style butter
14 g mayonnaise, Hellmann’s
34 g tofu shirataki noodles
6 g Parmesan cheese, block style, grated
6 g bacon, Smithfield, no sugar added, cooked
Optional: salt/pepper, pinch of garlic powder, pinch of dried parsley
After measuring all ingredients on a gram scale, combine the heavy cream, raw egg, and butter in a microwavable bowl. Heat in 15-second increments on high, stirring well each time, until the mixture reaches 160°F. If the eggs begin to scramble, use an immersion blender to smooth out the sauce. Stir in the mayonnaise, optional seasonings, and noodles. Sprinkle the top with the cheese and bacon.
Notes: For lower ratios, add more noodles or some sautéed mushrooms.
This recipe makes a generous amount of sauce.
Use spaghetti squash in place of the Shiritaki if desired.
