Keto Ramen Carbonara

Keto Ramen Carbonara is a creamy and savory fusion dish combining the rich flavors of Italian carbonara with the umami essence of Japanese ramen. This low-carb delight features zucchini noodles and crispy pancetta, making it a perfect option for those on a keto diet.

Ingredients

• Zucchini - 2 medium, spiralized
• Pancetta - 100 grams, diced
• Eggs - 2 large
• Parmesan cheese - 50 grams, grated
• Heavy cream - 60 ml
• Garlic - 2 cloves, minced
• Soy sauce - 1 tablespoon
• Black pepper - to taste
• Salt - to taste
• Chives - for garnish, chopped

Steps

1. In a skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Remove and set aside, leaving the rendered fat in the pan.
2. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
3. Add the spiralized zucchini to the skillet and cook for 3-4 minutes until just tender but still firm. Season with salt and pepper to taste.
4. In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, and soy sauce until smooth.
5. Remove the skillet from heat and quickly pour the egg mixture over the zucchini, stirring continuously to create a creamy sauce. The residual heat will cook the eggs without scrambling them.
6. Add the crispy pancetta back to the skillet, mixing well to combine all ingredients.
7. Serve immediately, garnished with chopped chives and additional Parmesan if desired.

Nutrition

• Calories: 450
• Protein: 26 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 180 mg
• Total Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats and protein, supporting muscle maintenance and satiety.

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