Shirataki spaghetti carbonara
A source of fiber and low-calorie carbohydrates, this dish is rich in protein thanks to the bacon and quail eggs. The creamy texture of coconut cream adds a rich flavor, perfectly suited for a keto diet.
Roman Klymenko
15 years on low-carb nutrition
Prepare shirataki spaghetti (100 g) according to the instructions on the package.
Cut the bacon (80 g) into small pieces and place it in a frying pan. Season it with ground black pepper to taste.
Fry the bacon over medium heat, stirring occasionally, until it is lightly browned.
After that, add the cooked noodles to the pan with the bacon and mix well. Pour in coconut cream (50 ml), add salt to taste, and reduce the heat to just below medium.
Heat the mixture for about three minutes.
If desired, add a couple of pinches of nutmeg.
When the carbonara is ready, remove the pan from the heat and carefully transfer the dish to a plate.
Finally, add raw quail eggs (3 pcs.) and serve.
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