Eggs

How to Make Carbonara Sauce

July 21, 2022 by Leslie Helen Leave a Comment

This low-carb Carbonara sauce is a modern take on a loved classic. It is simple and quick to make – ready in under 30 minutes.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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How to make Carbonara low-carb?

low-carb carbonara with zoodles wrapped on a fork — Carbonara served with Zoodles

Traditional Carbonara sauce is low-carb, however, today many recipes call for cream (which can add up to 7 carbs to the recipe). Where the carbs really add up is what you pair with the Carbonara sauce. Typically, one would serve Carbonara sauce over a plate of linguini or spaghetti with toasted garlic bread on the side. An easy swap is using a low-carb pasta substitute like spiraled vegetables and using a low-carb bread for the garlic toast.

Low-carb pasta options:

Zoodles are spiraled zucchini (to learn more about spiraling vegetables, read my A Simple way to Spiral Vegetables post).
Konjac pasta
Pasta made from Hearts of Palm

Low-carb bread options:

I find eating this Carbonara sauce with Zoodles so filling that I skip the bread altogether. However, if you want to have garlic bread, here are some good options for low-carb bread.

Carbonaut brand of low-carb bread is my favourite
You can also make your own using this mix

What ingredients do you need for the Carbonara sauce?

For simplicity, I use bacon instead of guanciale (cured pork cheek), it’s a good readily available option that doesn’t compromise the taste of the sauce. I also use freshly grated Parmesan cheese if I can’t get my hands on Pecorino-Romano cheese.

This recipe uses 3 egg whites. I use fresh eggs and separate them. I refrigerate the whites and use them the next day to make an omelet. You can also buy a carton of egg whites if you prefer.

5-6 slices of bacon
3 egg yolks
1 egg
3/4 cup freshly grated Parmesan cheese

Recommended Tools

Whisk
Deep pan, I use the Heritage Cast Iron Wok and a deep dish cast iron pan with a lid
Medium-sized bowl

Carbonara Sauce Cooking Instructions

Making the sauce

Heat a skillet over medium heat. Add the bacon and cook until crisp, around 10-15 minutes.

While the bacon is cooking, whisk egg yolks and egg together in a medium-sized bowl. Add in the grated Parmesan cheese, salt, and pepper. Continue whisking until fully mixed.

When the bacon is ready, reduce heat to low. Add the egg and cheese mixture, the peas, and the pasta substitute. Add 1 tbsp of boiling water at a time until the sauce is at the consistency to your liking. (Note: if using spiraled vegetables, you will likely need less water as the moisture from the vegetables escape when heated.)
Add in the spinach and cover. After a minute, stir to incorporate the wilted spinach with the rest of the dish.

Serving the Carbonara Sauce

Divide into 4 portions, and top with fresh cracked pepper and more freshly grated Parmesan cheese.

low-carb carbonara with zoodles and grated cheese

Carbonara Sauce

Quick and easy low-carb carbonara.

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Prep Time 10

Cook Time 15

Course Dinner

Cuisine Italian

Calories 317 kcal

Ingredients

5-6 slices bacon (about 1/3 of package)
3 eggs yolks
1 egg
3/4 cup Parmesan cheese, grated
salt and pepper to taste
1/2 cup peas
1-2 cups baby spinach
1 cup boiling water Tip: If serving with pasta, keep 1 cup of the pasta water, otherwise boiling water will do

Instructions

Heat a skillet over medium heat. Add the bacon and cook until crisp, around 10-15 minutes.
While the bacon is cooking, whisk egg yolks and egg together in a medium-sized bowl. Add in the freshly grated Parmesan cheese, salt, and pepper. Continue whisking until fully mixed.
When the bacon is ready, reduce heat to low. Add the egg and cheese mixture, the peas, and the pasta substitute. Add 1 tbsp of boiling water at a time until the sauce is at the consistency to your liking. (Note: if using spiraled vegetables, you will likely need less water as the moisture from the vegetables escape when heated.)
Add in the spinach and cover. After a minute, stir to incorporate the wilted spinach with the rest of the dish.
Divide into 4 portions, and top with fresh cracked pepper and more freshly grated Parmesan cheese.

Notes

Nutritional information per serving:

317 Cals; 3 Net Carbs; 21 Protein; 23 Fat

Nutritional information per serving if made without the peas and spinach:

301 Cals; 1 Net Carbs; 20 Protein; 23 Fat

In my personal opinion, eat the peas and the spinach. The benefits, far outway the 2 carb savings 🙂

Keyword Bacon, Carbonara, Low-Carb

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How to Make Sous Vide Egg Bites at Home

September 4, 2021 by Leslie Helen Leave a Comment

These sous vide egg bites are just like the kind you would find in a trendy coffee shop that sells for roughly $6 for 2 egg bites. You can make them at home for much less while not compromising on great taste! These are a great low-carb, high-protein option for a quick breakfast or pair with a salad and have for lunch.

egg bites on a plate beside a cup of coffee — Sous Vide Egg Bites

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This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

What is Sous Vide?

Sous vide is a French cooking technique where food is vacuum-sealed in a cooking pouch and cooked in a water bath. The technique places emphasis on precise temperature control in cooking the food, rather than the time it takes the food to cook. The technique has gained popularity with the release of the Sous Vide wand to help with the process. I’ve linked to one here that has a high rating on amazon so you have an idea of what I’m talking about.

To be honest, I still don’t fully understand the hype, however, I do use the water bath technique for a few staple recipes in my tool kit. Adopting this part of the sous vide process is a simple alternative and works well if you are cooking in your oven. I use it for some bread recipes and when making cheesecake and I will use it in today’s recipe for Egg Bites.

Tips for making the perfect Egg Bites

Cook the Egg Bites in a water bath. Place an oven safe deep casserole or pie plate filled with about 1 inch of water on the lower rack of the oven before preheating. Make sure you do this step before turning on the oven to avoid the risk of your dish cracking.
Using a high-powered blender adds tiny air bubbles to the eggs which result in fluffier egg bites.
Change up the flavour according to your tast by using your favourite cheeses and choice of deli meats. I love using old cheddar or smoked cheeses.

Recommended Tools:

Blender. I have the Ninja Professional Plus Kitchen System with Auto IQ and love it.
Cutting board
Muffin pan
Cheese grator

Ingredients for Egg Bites

10 large eggs
1/2 cup of sour cream
1 cup of shredded cheese of choice (I love using smoked gouda or old cheddar)
1/2 tsp each salt and black pepper
4 slices of bacon, cooked
8 slices of coldcut of choice (I used 4 slices ham and 4 slices turkey)
1 tbsp of nutritional yeast (optional)

cold cut meat, gouda cheese brick, oli, salt and pepper, sour cream and eggs

Instructions for Egg Bites

Make sure to cook the bacon before starting this recipe.
Set up a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
Preheat oven to 300 degrees F.
Grease a muffin pan by adding the oil to one muffin pocket and spreading it to remaining pockets using a food brush. Make sure to coat each pocket well.
Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender.

Blend on highest speed for 30 seconds. The eggs should be smooth and frothy.

Pour the egg mixture evenly into each of the muffin pockets.

Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
Bake in preheated oven for 30 minutes.

uncooked eggs in a muffin tin with green onions and chopped up meat

Remove from the oven and let sit for 5 minutes.

cooked eggs in a muffin tin with green onions and chopped meat

Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
Can be stored in the fridge for 3 days or frozen for 2-3 months.

Sous Vide Egg Bites

Just like the fancy sous vide egg bites you would find in a fancy, high-end coffee shop, but for a fraction of the cost. These are light in texture and deliciously full of protein.

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Prep Time 10

Cook Time 30

Course Breakfast, Lunch