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-   -   "Kitchen Sink" spaghetti carbonara (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/812864-kitchen-sink-spaghetti-carbonara.html)

Perdita 09-24-2013 06:19 PM

"Kitchen Sink" spaghetti carbonara
 
Spaghetti carbonara is my favorite dish in the world. In my opinion, it's also the best possible delivery method for bacon and eggs. I've lost the weight you see in my profile while eating a ridiculous number of servings of carbonara over the years. I've used Dreamfield quite a bit in the past, when I was more overweight and loss was easier; lately I use shirataki blend noodles, Nasoya in particular. House brand tofu fettuccine also does in a pinch.

I call it kitchen sink carbonara because I'm literally throwing in everything I've ever seen a TV chef put into spaghetti carbonara. ("Everything but the kitchen sink".) Most of these extra ingredients are absolutely not traditional ingredients for the dish. But it is unbelievably flavorful. I'm also using a pretty high ratio of bacon/eggs/parm to pasta compared to other recipes. I'm a high-appetite person and the richness of the dish is appealing to me; by all means cut it down a bit if you'd like. Meanwhile, double the recipe for two big eaters.

If you don't have any of these ingredients except bacon, eggs and Parmesan (and salt and pepper) you STILL have the stuff needed for traditional carbonara, so please google a more general recipe--even without bells and whistles this is an amazing dish for lowcarb.

3-4 oz bacon, pancetta or guanciale, chunky dice
3 egg yolks
1/4-1/2 cup grated parm (not the green can please)
1 garlic clove, minced
A glug of heavy cream (1/4c or so; optional though)
Splash of vermouth
Salt, pepper and crushed red pepper flakes to taste
Zest of one lemon
Pasta replacement of choice, whatever amount will make a large single portion if you are a big eater, or two medium portions. (Sorry, for me this is about 1.5 bags of shirataki noodles, or 3-4 oz dry spaghetti. I can eat a lot.)

Cook the bacon (or other) in a large skillet till nicely browned but not crispy. Feel free to drain off excess fat (I usually don't unless it's grocery store bacon that leaves a LOT of grease).

While it's cooking, combine the egg yolks, cream, Parmesan and lemon zest in a bowl. It should be a thick saucy consistency.

When the bacon is cooked to your liking, add the garlic and pepper/red pepper. Give the garlic a minute or two to cook, then add a splash (even a few tbs will increase flavor) of dry vermouth (not sweet!) to pan. Let this reduce over medium heat for a bit. You don't want a lot of liquid in the pan at the end, a few tbs is fine.

What you do next depends on what pasta you are using. For Dreamfield, drain the pasta and immediately dump it while hot into the skillet with the bacon. Turn off heat. Toss to combine. Then comes the tricky part of carbonara. You want to add your egg mixture, but you want to thicken the sauce, not scramble the eggs. If you are using a very heavy pan, or were cooking over a very high heat, you might want to give it just a minute before you add the add the sauce. When you do, dump it all in at once and stir constantly to combine. If everything was hot enough, you will see it start come together very quickly into a thick delicious sauce. (If you're nervous about this step, watch a few YouTube or food network videos of chefs making carbonara.)

If you did not have enough heat, or you are using a replacement such as shirataki noodles, you may need to turn the heat on again. Use medium heat, keep stirring, and be patient. This part can take a few minutes, but eventually the sauce will thicken up like magic. (Note: I have only used tofu shirataki or Nasoya brand (the best, in my opinion), I don't know if 100% konjac noodles would ever combine properly. Either way dry out your shirataki noodles thoroughly ahead of time.)

Add more salt, pepper and red pepper to taste (the traditional dish is supposed to be peppery).

Warning: when the vermouth hits the pan with bacon and garlic, be prepared for people in your house to suddenly appear at your shoulder to find out what smells so amazing.

Barbo 09-24-2013 07:44 PM

Skettie
 
yummy!

cfine 09-25-2013 06:54 PM

This sounds so delicious!

cselzler 09-26-2013 11:26 AM

Do the shirataki pasta smell like fish to any of you? I can't even stand to open the package. I do use the dreamfields but wish I could stand the less carby pastas. I love carbonara! It was always my favorite pasta dish. Then the low fat stuff emerged and I fell for the hype. Need to get back into making this. I bet it would be good with veggies too. Would make it pasta carbonara ala primavara I guess. 8)

MargD 09-26-2013 12:20 PM

It always smells fishy before, and sometimes after, I rinse it. That said, I have never, ever detected a fishy taste.

Soobee 09-26-2013 02:45 PM

cselzler, that fishy smell is the preservative liquid. Rinse the noodles really well, cut them into shorter strands, and fry them in a dry frying pan for 3-5 minutes. Then add them to whatever dish you want.

millergirl1976 09-26-2013 02:47 PM

This would be yummy with spaghetti squash as well.

Quote:

Originally Posted by MargD (Post 16620251)
It always smells fishy before, and sometimes after, I rinse it. That said, I have never, ever detected a fishy taste.

This! For such a strange odor, I never detect any fish taste. I do always eat these with other strong flavors, but I rinse them very well before starting whatever I am making.

Charski 09-26-2013 04:08 PM

Also would be excellent with zoodles - I'd dry-fry them a bit first to get them to give off their liquid, and let that cook off, before adding to the sauce though.

I LOVE carbonara and haven't made any in a LONG time - so thanks for the reminder, and love the "kitchen sink" version! :)

buttoni 09-29-2013 03:34 PM

SOUNDS DELICIOUS! I think I'll try it on shirataki tofu noodles first. Then on zoodles. Thanks!

cselzler 10-03-2013 12:16 PM

fishy smell
 
Well since I start gagging the minute I open the bag I never got to the point of draining the noodles. Maybe if there were someone else to do the open, drain, rinse part, I could get to actually try them. :laugh:

MargD 10-03-2013 01:53 PM

Quote:

Originally Posted by cselzler (Post 16628856)
Well since I start gagging the minute I open the bag I never got to the point of draining the noodles. Maybe if there were someone else to do the open, drain, rinse part, I could get to actually try them. :laugh:

I hold my breath until they've been rinsing for about 10 seconds.


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