Carbonara spaghetti may sound exotic but it is really a simple dish. This recipe is a variation on the typical one as it is made with a low-carb diet in mind. One of the things I like about this recipe is that it is open to modification if you feel like adding more spices, using a different species of cheese, etc.
I for one love Italian food. Homemade pizza always goes over big here and one of our favorites is Pizza Margherita. Of course there is always that debate over crispy or thick crust. That’s a battle I have yet to win, yet in the pursuit of domestic tranquility…
Speaking of low-carb Italian dishes, have you tried your hand at making egg noodles? Zero carbs with plenty of nutritional value is a good thing.
- 16 oz black bean spaghetti (this is what makes the dish low-carb; if that is not important to you use any kind of past you prefer)
- 4 eggs
- 1 cup onions, chopped
- 10 slices chopped bacon (nitrate free if possible)
- 1 1/2 cup grated parmesan cheese
- 30 fresh basil leaves, chopped
- 16 oz black bean spaghetti
- Chopped parsley (you decide how much)
- Whisk the eggs thoroughly in a large mixing bowl.
- Whisk in the basil.
- Whisk in the cheese.
- Put the spaghetti in a large pan, cover with water, and bring to a boil; stir occasionally.
- Start cooking the bacon in a skillet or sauce pan; add the onion when the bacon is half-way done; set the pan aside when the bacon is done. There is no need to drain it.
- When the spaghetti is al dente begin adding it to the egg mixture. Add a bit at a time while mixing.
- Mix in the bacon/onion mixture.
- Serve and top with more cheese and parsley if desired.
Did you make any interesting and tasty tweaks to this low-carb spaghetti carbonara recipe? If so, share with our fellow foodies in the comment section below.
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