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How to Make Carbonara Sauce

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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.

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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

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.
bacon
  • 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.
cheese sauce
  • 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.
carbonara with peas and bacon

Serving the Carbonara Sauce

  • Divide into 4 portions, and top with fresh cracked pepper and more freshly grated Parmesan cheese.
low-carb carbonara
low-carb carbonara with zoodles and grated cheese
low-carb carbonara

Carbonara Sauce

Quick and easy low-carb carbonara.
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Prep Time 10 mins
Cook Time 15 mins
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 Roasted Garlic at Home

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Roasting garlic brings out its flavour and fills the air with a pungent almost spicy aroma. When garlic is roasted, it becomes caramelized which adds a hint of sweetness. In this post, I will walk you through the simple steps to roast garlic at home, its benefits, and how to use it in recipes.

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roasted garlic bulbs

Benefits of Roasted Garlic

Garlic is known for its medicinal benefits. One clove of garlic contains 2% of the daily value (DV) of Manganese and Vitamin B6, 1% of the DV of Vitamin C and Selenium, and 0.6 grams of Fiber. All this at 4.5 calories per clove. Pretty impressive.

According to Healthline.com, Garlic supplements are known to boost the function of the immune system, can reduce blood pressure, and improve cholesterol levels.

How to Use Roasted Garlic in Recipes

Substitute roasted garlic 1:1 in any recipe that calls for fresh, chopped, or minced garlic. So if a recipe calls for 3 cloves minced garlic, you can use 3 cloves roasted garlic. I press it with a fork to break it down and release the oils before adding them to the recipe.

My favourite way to eat roasted garlic is to spread it directly on crostini. It’s the perfect side to a Charcuterie board or Smorgasbord.

charcuterie board with assorted meats, cheeses, roasted garlic and crackers

Top your homemade pizza for an instant classy upgrade.

Recommended Tools

Ingredients

  • Garlic bulb
  • Olive or avocado oil
  • Salt and pepper

How to Roast Garlic

  1. Preheat oven to 400 degrees fahrenheit.
  2. If the garlic bulb is large, cut in half horizontally. For smaller bulbs, slice off the top of the bulb to expose the cloves.
garlic bulb
  1. Place cut open garlic bulb on a sheet of aluminum foil paper (large enough to securely wrap the bulb).
  2. Drizzle with oil, sprinkle with salt and pepper.
pouring oil over garlic bulbs
  1. Fold up the sides of the aluminum foil paper, securing at the top and sides, creating a dome.
  2. Place on baking dish, and bake on middle rack for 35 minutes.
aluminum foil balls in a toaster oven
roasted garlic puree
roasted garlic bulbs

Roasted Garlic

Roasting garlic brings out its flavour and fills the air with a pungent almost spicy aroma. When garlic is roasted, it becomes caramelized which adds a hint of sweetness.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins

Equipment

  • Aluminum Foil
  • Santoku Knife
  • Cutting board
  • Baking Sheet or Baking Dish

Ingredients
  

  • Whole garlic bulbs
  • Olive or avocado oil
  • Salt and pepper

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • If the garlic bulb is large, cut in half horizontally. For smaller bulbs, slice off the top of the bulb to expose the cloves.
  • Place cut open garlic bulb on a sheet of aluminum foil paper (large enough to securely wrap the bulb).
  • Drizzle with oil, sprinkle with salt and pepper.
  • Fold up the sides of the aluminum foil paper, securing at the top and sides, creating a dome.
  • Place on baking dish, and bake on middle rack for 35 minutes.

Notes

My favourite way to eat roasted garlic is to spread it directly on crostini. It’s the perfect side to a Charcuterie board or Smorgasbord.

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roasted garlic

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How to Make Dairy-Free Banana Buttermilk Pancakes

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These dairy-free buttermilk banana pancakes are fluffy and full of flavour. The batter mixes up heavy, more like a cake batter but they cook to a fluffy, light texture. Perfectly paired with real maple syrup!

pancakes with syrup

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

Love pancakes and waffles? Check out my Simple Old Fashion Sourdough Pancake and Waffle Recipe!

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How to Make Buttermilk

Did you know you can turn non-dairy milk into Buttermilk? You can, and it’s as simple as making buttermilk from dairy milk.

buttermilk in a measuring glass

To make buttermilk, add 1 tbsp white vinegar to 1 cup of milk (dairy milk, almond, or coconut), depending on if you want it dairy-free or not. Let sit for 10 minutes before using. That’s it, super simple!

Note in this recipe you will need 2 cups of buttermilk.

Ingredients for dairy-free banana buttermilk pancakes

  • 2 cups dairy-free buttermilk (can use dairy buttermilk if preferred)
  • 1 large ripe banana, mashed
  • 2 eggs
  • 3 tbsp coconut oil, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • 2 1/2 cups organic unbleached flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Cooking Instructions

  1. Add the buttermilk to a large mixing bowl (see above for how to make dairy-free buttermilk). Add in eggs, mashed bananas, coconut oil, and vanilla. Whisk until incorporated.
  1. In a separate mixing bowl, add flour, baking powder, baking soda and salt. Stir until all ingredients are blended.
  2. Fold the dry ingredients into the wet and whisk until fully mixed. You should see bubbles form from the reaction of the baking soda and buttermilk. Let sit for 5 mins.
  3. Heat 1 or 2 medium cast-iron skillets on medium heat. Use coconut oil to season.
2 cast iron pans cooking pancakes
  1. Place about 1/3 cup of batter into skillet and cook 1-2 minutes – until small bubbles form on the top. Flip pancake and cook another 1-2 minutes until golden brown on both sides.
  2. Place the pancake in a warm oven until you are done cooking the batch and ready to serve.
  3. Serve with real maple syrup, coconut whip cream and fresh fruit.
pancake stack

I love making a platter and having my daughter dress her own pancakes. Below is a sample of what you can include on the platter…

  • Pure maple syrup
  • Chocolate chips
  • Sliced bananas
  • Slides strawberries
  • Nut butters
  • Blueberries (not shown)
  • Cinnsmon (not shown)
  • Coconut whip cream (dairy free – not shown)
kids adding fresh fruit to top of pancakes
fruit, nut butters and syrup

pancake stack

Dairy-free Banana Buttermilk Pancakes

These dairy-free buttermilk banana pancakes are fluffy and full of flavour. The batter mixes up heavy, more like a cake batter but they cook to a fluffy, light texture. Perfectly paired with real maple syrup!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Servings 4 people

Ingredients
  

Wet Ingredients

  • 2 cups dairy-free buttermilk (can use dairy buttermilk if preferred)
  • 1 large ripe banana, mashed
  • 2 eggs
  • 3 tbsp coconut oil, melted and slightly cooled
  • 1/2 tsp pure vanilla extract

Dry Ingredients

  • 2 1/2 cups organic unbleached flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions
 

Dairy-free Buttermilk

  • Add 2 tbsp white vinegar to 2 cups of milk (dairy milk, almond, or coconut), depending on if you want it dairy-free or not. Let sit for 10 minutes before using.

Dairy-free Banana Buttermilk Pancake Batter

  • Add the buttermilk to a large mixing bowl (see above for how to make dairy-free buttermilk). Add in eggs, mashed bananas, coconut oil, and vanilla. Whisk until incorporated.
  • In a separate mixing bowl, add flour, baking powder, baking soda, and salt. Stir until all ingredients are blended.
  • Fold the dry ingredients into the wet and whisk until fully mixed. You should see bubbles form from the reaction of the baking soda and buttermilk. Let sit for 5 mins.

Booking the Pancakes

  • Heat 1 or 2 medium cast-iron skillets on medium heat. Use coconut oil to season.
  • Place about 1/3 cup of batter into skillet and cook 1-2 minutes – until small bubbles form on the top. Flip pancake and cook another 1-2 minutes until golden brown on both sides.
  • Place the pancake in a warm oven until you are done cooking the batch and ready to serve.
  • Serve with real maple syrup, coconut whip cream, and fresh fruit.
Keyword Banana, Buttermilk, Pancake

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maple syrup pouring over pancakes

How to Make White Bean Chicken Soup in the Instant Pot

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My white bean chicken soup is a one-pot meal that is easy to make, full of hearty, healthy ingredients, and is full of flavour.

white bean chicken soup in a bowl with some on a spoon
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This post contains affiliate links, which means I make a small commission at no extra cost to you.

This has been one of my go-to meals to make in the fall and winter months for a few years now. But I recently craved it and made up a batch and discovered this meal goes well in any season. I’ve now added it to my year-round family favourite recipes. I’ll list a few of our family’s favourite recipes below.

Benefits of cooking with an Instant Pot

  • I love making this recipe in the Instantpot. I recommend the 6 quart Instant Pot. This size is plenty for a family of 3. We like to make big batches of food at once and either eat it over a few days or freeze for later when we need a quick meal.
  • The instant Pot is easy to clean! The pot itself can be washed by hand or put in the dishwasher. The lid should be washed by hand. Remove the seal and wash separately.
  • Using the pressure cooker setting does cut down on cooking time. I can cook a whole chicken in 20-25 mins with results of fall off the bone tenderness.
  • Not just a pressure cooker. When I got my Instant Pot, I got rid of my rice cooker and slow cooker and pressure cooker pot. I no longer needed these 3 separate appliances.
  • The saute function allows for one pot cooking. As you will see in this recipe, you can use the saute function to pre-cook the food before using the pressure or slow cook options. Like saute vegetables or brown meat.
  • If you don’t have an Instant Pot and I haven’t convinced you to get one ;), you can adapt this recipe to a stove top soup pot.
Instant Pot

White Bean Chicken Soup Ingredients

  • 10-12 boneless, skinless chicken thighs or 1 whole chicken
  • 1 cup water
  • 1/4 cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1/2 cup cellery, chopped
  • 2 tsp salt (or less if the chicken broth has salt added)
  • 1 tsp cracked black pepper
  • 1 tsp cumin
  • 4 cups bone broth
  • 1 ear of corn, cut off cob
  • 1 can white kidney beans (540 ml)
  • 1/4 cup parsley, chopped
parsley, chopped carrots, celery and an ear of corn on a cutting board

Cooking the Chicken in the Instant Pot

  1. Prepare the instant pot. Add the rack to the pot and add in 1 cup of water. Place the chicken thighs on the rack.
  2. Pressure cook the chicken thighs for 15 minutes. Slow release the pressure.
  3. Move chicken to a large bowl.
  4. Using two forks, shred the chicken thighs.
  5. Drain the water from the instant pot but don’t clean the pot. Place the pot back in the instant pot base.

Preparing the Soup

  1. Press the Saute function on the instant pot.
  2. Stir in the butter, garlic, onions, carrots, and celery.
  3. When the vegetables begin to soften (about 10 min), stir in the salt, pepper, and cumin.
saute vegetables in an instant pot, adding seasoning
  1. Add in the bone broth. I make my own from leftover chicken or turkey bones. Learn How to Make Bone Broth in the Instant Pot.
3 mason jars filled with broth on a counter
  1. Add in the corn (off the cob).
  2. Set the instant pot to Soup/Broth function for 15 minutes.
  3. Quick release pressure valve.
  4. Stir in the shredded chicken and drained beans.
  5. Replace the instant pot cover and let sit for 5-10 minutes. This will warm the chicken and beans.
  6. Before serving stir in the chopped parsley.
white bean chicken soup in a bowl with a spoon

The Finishers

Serve warm in a bowl, top with any combination of the below add-ons. Goes great with a side of cornbread, french crusty loaf or sliced sourdough bread.

  • Sour cream
  • Diced avocado
  • Sourdough croutons
  • Chopped bacon
  • Shreeded smoked cheese
  • Crushed tortilla chips, cilantro and freshly squeezed lime
white bean chicken soup in a bowl with some on a spoon

White Bean Chicken Soup

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Equipment

  • Instant Pot

Ingredients
  

  • 10-12 boneless, skinless chicken thighs or 1 whole chicken
  • 1 cup water
  • 1/4 cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1/2 cup cellery, chopped
  • 2 tsp salt (or less if the chicken broth has salt added)
  • 1 tsp cracked black pepper
  • 1 tsp cumin
  • 4 cups bone broth
  • corn from 1 cob
  • 1 can white kidney beans (540 ml)
  • 1/4 cup parsley, chopped

Instructions
 

Cook the Chicken in the Instant Pot

  • Prepare the instant pot. Add the rack to the pot and add in 1 cup of water. Place the chicken thighs on the rack.
  • Pressure cook the chicken thighs for 15 minutes. Slow release the pressure.
  • Move chicken to a large bowl.
  • Using two forks, shred the chicken thighs.
  • Drain the water from the instant pot but don't clean the pot. Place the pot back in the instant pot base.

Prepare the Soup

  • Press the Saute function on the instant pot.
  • Stir in the butter, garlic, onions, carrots, and celery.
  • When the vegetables begin to soften (about 10 min), stir in the salt, pepper, and cumin.
  • Add in the bone broth and the corn (off the cob)
  • Set the instant pot to Soup/Broth function for 15 minutes.
  • Quick release pressure valve.
  • Stir in the shredded chicken and drained beans.
  • Replace the instant pot cover and let sit for 5-10 minutes. This will warm the chicken and beans.
  • Before serving stir in the chopped parsley.

Toppings

  • Sour cream
  • Diced avocado
  • Sourdough croutons
  • Chopped bacon

Notes

Pairs well with sliced sourdough bread or cornbread.

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white bean chicken soup on a spoon

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How to Make Bone Broth in the Instant Pot

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I used to have store-bought broth as a pantry staple – until I learned how easy it was to make homemade bone broth and learned the benefits. Now I always have some homemade bone broth ready to use in the fridge instead. I prefer making my own broth because I am in control of the ingredients. I like keeping my food simple and one way I do that is through the ingredients I use. For instance, I don’t add salt to the broth, instead, I wait until I am using it in a recipe and will add salt accordingly.

Below is the ingredient list for Campbell’s Ready to Use Chicken Broth

CHICKEN BROTH (WATER, CHICKEN STOCK), SALT, YEAST EXTRACT (BARLEY), NATURAL FLAVOUR (CONTAINS CELERY), SUGARS (DEXTROSE), CANOLA, OR SOYBEAN OIL.

Not sure about you, but I prefer not adding salt, oil, sugar, or yeast to my broth.

What is bone broth?

Bone broth is the result of slow-simmering animal bones in water for 20+ hours. When refrigerated, the broth congeals into a gel-like form, whereas broth remains in liquid form. This is an easy way to tell the difference between bone broth and regular broth.

jelly bone broth

Benefits of Bone Broth

The BBC Good Food series, high-lighted 7 top health benefits of consuming bone broth. I’ve listed them below. If you want to learn more I highly recommend reading the full article here.

  1. Source of animo acids
  2. Good for digestion and gut health
  3. May support immune function
  4. Supports the production of anti-aging molecules
  5. May support weight-loss
  6. Can support joint health
  7. May help you get to sleep

What you’ll need

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

Ingredients

  • The carcass of a whole chicken or turkey
  • Apple vinegar
  • Leftover root vegetable scraps
  • Spices for flavouring (I use 2-3 bay leaves)

Steps

  1. Place the basket insert in the instant pot.
  2. Fill the basket with the left-over chicken or turkey carcass.
  3. Cover with the scrapes of root vegetables like onions peels, celery staulk and carrot peels.
Pouring water over chicken bones and vegetables in an Instant Pot
  1. Add 2 -3 bay leaves.
  2. Add filtered water to the fill line
  3. Lock the Instant Pot lid in place. Turn the valve to lock.
  4. I don’t use the Soup/Broth function as I run it longer than this function. I set the time to 180 minutes.
  5. Once time is up yuo can either let the pressure release naturally or turn the open the valve to release the pressure. Remove the lid and pull out the basket. Be careful, the contents are hot!
basket full of chicken carcass and vegetables
  1. Carefully pour the broth into mason jars. I use a small strainer to filter out any pieces that fell through the basket.
mason jar in a sink with a strainer on top
  1. Place lid on jars when broth is still hot. This helps form a tight seal.
  2. When jars have cooled, store in fridge for up to 3 months unopened or in the freezer for 6 months. Once opened use with a week.
3 mason jars filled with broth on a counter

Uses of Bone Broth

  • Use it in any recipe that calls for broth.
  • Use it instead of water when cooking rice or quinoa, for added flavour.
  • Check out my White Chicken Bean Soup recipe

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bone broth pin

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