Low Carb Cabbage Noodle Carbonara
This quick and easy keto carbonara is made with cabbage noodle ribbons, crispy bacon, aromatic garlic and a creamy egg and parmesan sauce.This is a great meal for weeknights, served with a green
How to Make It
Step 1
Very thinly slice the cabbage into noodle like ribbons. Add to a pan of boiling water and simmer for 7-8 minutes or until tender. Drain away the excess water leaving about a tablespoon in the pan.
Step 2
Whilst the noodles are cooking, crack the eggs into a mixing bowl and add the parmesan, salt and pepper. Beat well to combine.
Step 3
3. Thinly slice the garlic and roughly dice the bacon. Heat the oil in a saucepan over a medium heat and add the bacon and garlic, cooking until the bacon is crisp and golden.
Step 4
Add the cabbage noodles and the reserved liquid to the pan with the bacon and garlic. Toss to combine until piping hot through.
Step 5
Remove the hot pan from the heat and stir through the egg and cheese mixture, coating the hot noodles. The egg should be cooked through but not scrambled. Serve hot.
Ingredients
- Bacon – 3 slice – 6″ long
- Raw Egg – 2 medium
- Cabbage – 1-¾ cup
- Parmesan Cheese – 1-½ tablespoon, grated
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon