Description
How to make silky low carb pasta carbonara with crispy pancetta, shirataki noodles and rich egg sauce that satisfies every comfort food craving.
Ingredients
Scale
Base Ingredients
- 2 packages (14 oz) shirataki fettuccine, rinsed and drained
- 6 oz pancetta, diced into small cubes
- 4 large egg yolks, room temperature
- 1 whole large egg, room temperature
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup freshly grated Pecorino Romano cheese
Flavor Builders
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons heavy cream
- 2 tablespoons fresh Italian parsley, chopped
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1/4 cup pasta water (reserved from cooking)
- 2 green onions, thinly sliced
- Red pepper flakes to taste
Instructions
- Prep Pasta: Rinse shirataki noodles thoroughly under cold water for 2 minutes. Pat completely dry with paper towels, then let air dry while you prepare other ingredients.
- Render Pancetta: Heat olive oil in large skillet over medium heat. Add pancetta and cook 4-5 minutes until golden and crispy, stirring occasionally to ensure even browning.
- Make Sauce: Whisk egg yolks, whole egg, both cheeses, cream, and black pepper in medium bowl until smooth. This mixture should be completely lump-free and well combined.
- Build Flavors: Add garlic to pancetta and cook 30 seconds until fragrant. Pour in wine and let it bubble for 1 minute to cook off alcohol completely.
- Cook Pasta: Add shirataki noodles to pancetta mixture and toss for 2-3 minutes until heated through. Remove from heat – this step prevents scrambling the eggs later.
- Combine Everything: Quickly pour egg mixture over hot noodles, tossing constantly with tongs. Add pasta water gradually until sauce coats noodles like silk and looks glossy.
- Finish Dish: Taste and adjust seasoning with salt and pepper. Garnish with parsley, green onions, and extra cheese. Serve immediately while steaming hot for best texture.
Notes
- Remove pan from heat completely before adding egg mixture to prevent scrambling.
- Store leftovers in refrigerator up to 2 days; reheat gently with added cream.
- Room temperature eggs are essential for smooth, silky sauce consistency.
- Freshly grated cheese melts much better than pre-shredded varieties.
- Rinse shirataki noodles thoroughly and dry well for best texture.
- Serve immediately while hot for optimal creamy consistency and flavor.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 385 calories
- Fat: 28g
- Carbohydrates: 6g
- Protein: 24g