Low-Carb Carbonara
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 1 | 35 mins |
Ingredients
- 55g Slendier soy pasta (or similar chickpea pasta also good check cals)
- 50g shortcut bacon, diced
- 1 egg, whisked
- 1/2 tsp garlic
- salt + pepper
- 1/2 cup mushrooms, sliced
- 1/2 brown onion, diced
- 1 tbsp parmesan
Method
- Cook pasta according to the packet. Set aside.
- Heat a frypan over medium heat. Add in onion and garlic and cook until onion is translucent.
- Add in the bacon and mushrooms and cook until bacon is crispy and mushrooms have softened.
- Add the pasta into the pan with the bacon and allow to reheat. Season with salt and pepper.
- Add in the egg, turn the heat off, and stir until thick and creamy (try to avoid it scrambling).
- Top with parmesan and serve.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 243 | 25g | 7g | 12g |
