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Zero-Carb Carbonara – Mamma mia, we did it again!

Our Low-Carb Mediterranean approach to cooking and experimenting gives so much inspiration. We love to turn back to traditional recipes, so we did it again. At the core of this captivating lifestyle lies the seamless integration of culinary heritage and health consciousness. Naturally, the essence of a Mediterranean way of living is important to us. In our endeavour to encapsulate this philosophy, we present you with an exciting culinary experiment: The Zero Carb Carbonara. A tantalising creation that melds Italian and Greek traditions, celebrates the importance of natural protein sources and delivers an exquisite symphony of flavours. At the same time, adhering to a zero-carb approach!

A Tapestry of Tradition

Enveloped in a rich tapestry of historical narratives, both Italy and Greece have bequeathed the world a treasure trove of culinary marvels. From the sun-kissed terrains of Tuscany to the idyllic olive groves of the Peloponnese. Our ancient lands have interwoven flavours that entice palates and nourish the soul.

Hailing from the heart of Rome, Italy’s Spaghetti Carbonara stands as a testament to culinary brilliance. However, it was born out of the post-World War II austerity. This dish artfully combines simple ingredients and smart cooking. The traditional recipe boasts “al dente spaghetti”, lustrous egg yolks, crispy pancetta, and a medley of grated Pecorino Romano cheese. No cream, no fancy additives!

In a bold yet reverential twist, “Zero Carb Carbonara” pays homage to this Italian classic while embracing the riches of Greece. By melding the alluring aroma of smoked mutton pancetta with the velvety allure of Greek sheep cheese, this creation bridges the culinary divide between the two Mediterranean giants. But on top of it all, our Carboinara is totally carbohydrate-free!

Keeping things Carnivore-friendly

Deep-rooted in the Greek Goes Keto approach to cooking, our “Zero Carb Carbonara,” extends an invitation to relish our ethos on your plate. Ever since we published our Zero-Carb tagliatelle ideas started arising. We used the same method to create our zero-carb tiropita and boureki. However, with this recipe, you’ll get to enjoy the creamy yolks the way they should be enjoyed. And if you are lucky enough to get some free-range, pasture-raised eggs – the experience will be amplified to a higher level!

Embracing Natural Sources of Protein

Protein, the foundational building block of life, stands central to both Mediterranean and keto lifestyles. The sizzle of meat on an open flame, the aroma of seafood by the shore – these are more than mere meals; they are celebrations of nourishment. “Zero Carb Carbonara” boldly continues this tradition by exalting natural sources of protein.

In this rendition, smoked mutton pancetta takes centre stage, choreographing a dance of crispness and irresistible allure. This captivating performance is accompanied by the golden richness of egg yolks, whisked to perfection. With a graceful toss, the zero-carb spaghetti enters the scene, intermingling with the sauce, absorbing the flavours of beef and cheese. The grand finale? A generous snowfall of grated sheep cheese, its salty notes harmonizing with the smoky crescendo of mutton. Now, we know that the traditional recipe uses pork pancetta. However, we believe that our twist with smoked mutton (Or beef if you can’t find mutton) will definitely give a better nutritional ratio when it comes to Omega-6 and Omega-3 fatty acids.

Crafting the Gastronomic Symphony: Zero Carb Carbonara

To bring this culinary symphony to life, we turn to our zero-carb spaghetti. If you haven’t tried them yet, they are crafted solely from eggs, mahlepi powder, and salt. This spaghetti provides the perfect canvas upon which to paint our new artistic experiment. As you embark on this Mediterranean odyssey, remember that “Zero Carb Carbonara” is more than a dish; it’s a tribute to tradition, an embodiment of Mediterranean living, and a testament to the vitality of natural protein sources. With each forkful, you savour not just a tantalizing creation, but the essence of sun-soaked landscapes and age-old cultures.

Let’s cook some magic, shall we?

Prepare to immerse yourself in a dish we proudly call “Zero Carb Carbonara” which magnificently captures the essence of Mediterranean living, where tradition, flavour, and health intertwine seamlessly. As you relish the intricate dance of ingredients, you’re not merely enjoying a meal – you’re embracing the cultural legacies of Italy and Greece. May each bite remind you of the vibrant Mediterranean lifestyle, a lifestyle that cherishes each moment and revels in the nourishing embrace of nature’s finest offerings? Bon appétit, or as the Greek chorus echoes, “Kali orexi!”

Zero-Carb Carbonara

5.0 from 1 vote
Recipe by Roberta Kapsalis
Course: Blog
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 12 medium eggs

  • 1 tsp mahlepi powder

  • 1 tsp sea salt

  • 150 g mutton or beef pancetta (Use regular if you can’t find mutton or beef pancetta but make sure it’s organic, preferably Italian)

  • 100 g grated sheep chees (Such as graviera or kefalotyri. If you want to be brutally traditional, use Pecorino Romano)

Directions

  • Use 12 eggwhites and 4 yolks to make Zero carb spaghettior tagliatelle by following this recipe.
  • Preheat a dry non-stick pan and place finely chopped pancetta. Keep string with a wooden spoon till it releases its own fat and becomes crunchy.
  • Mix 8 yolks with half of the grated graviera. Add 100 ml hot water or use beef stock for more flavour. Mix well to get a nice emulsion.
  • Add your zero-carb tagliatelle or spaghetti to the pan with the pancetta. Stir and cover with your yolk mixture. Remove from the heat.
  • Sprinke the remaining grated cheese on top and serve. You can garnish each plate with fresh basil or parsley.

Did you make this recipe?

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