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.