Konjac Carbonara
A creamy low-carb konjac carbonara with egg, parmesan, and crispy bacon. Ready in 15 minutes in one pan — all the carbonara flavor, a fraction of the carbs.
Servings: 1
Ingredients
- 1 pack 150-270 g / 5-9 oz konjac or shirataki noodles, rinsed and drained
- 1 egg
- 1 tbsp heavy cream
- 1/4 cup 25 g grated parmesan, plus more for serving
- 3 slices bacon cooked and crumbled
- 1 garlic clove minced
- 1 tbsp olive oil
- Salt
- Black pepper
Instructions
- Whisk the egg with the cream, parmesan, salt, and black pepper. Set aside.
- Rinse and drain the konjac noodles well.
- Warm the olive oil in a pan over medium heat and cook the garlic until fragrant.
- Add the konjac noodles and a splash of water. Cook for 3 minutes.
- Off the heat, pour in the egg mixture and stir quickly so the egg cooks into the noodles without scrambling.
- Return to low heat for 1 minute, stirring, until the sauce thickens.
- Top with crispy bacon and extra parmesan. Serve immediately.
Video
Notes
Rinse and drain the konjac noodles well to remove any packaged smell.
Take the pan off the heat before adding the egg so it cooks gently instead of scrambling.
The sauce coats konjac noodles more lightly than regular pasta — still creamy, just a different texture.
Cook the bacon separately and add at the end to keep it crisp.
Take the pan off the heat before adding the egg so it cooks gently instead of scrambling.
The sauce coats konjac noodles more lightly than regular pasta — still creamy, just a different texture.
Cook the bacon separately and add at the end to keep it crisp.
Nutrition
Calories: 354kcal | Carbohydrates: 2g | Protein: 14g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 471mg | Potassium: 207mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
