Creamy Carbonara Primavera
I wouldn’t have eaten this dish pre-keto. The thought of a raw egg as a base for a sauce?!? Sure that can’t be fit to eat, can it?
The truth is, the tempered egg has been a part of east coast cooking for longer than I have been on this earth. Anyones Nan or Mom who would have made an old-fashioned custard or pudding would have tempered their eggs to get the results they needed. The secret is to go reallll slow and cook the eggs slowwwwllly as they incorporate into the sauce. This is truly where intuitive cooking comes in. React to what you see in front of you!! Drizzle and whisk. Drizzle and whisk.
I remember the first time Geoff tested one of our recipes that required an egg to be tempered. He got so frustrated. Like most of us, he was used to a dish quickly coming together fast and rushed the process. He just couldn’t’ get his head around how much of a slow hand was needed to drizzle the hot liquid into the eggs.
At the crucial moment we recommend not only turning off the heat under your pot, but taking the pot off the element altogether. Be ever so patient and know that you are creating a masterpiece your entire family will love.
Let me tell ya, our favourite sidekick is a tempering master these days! He was a quick study and is 100% confident that scrambled eggs will not happen on his watch…unless he’s on duty for breakfast.
- Prep Time10 min
- Cook Time8 min
- Total Time18 min
Ingredients
For the Carbonara Primavera
- 1 tsp olive oil or unsalted butter
- 1/2-pound pancetta or 4 slices thick cut bacon, or pork belly, cut into 1/2-inch strips
- 1 medium onion, rough chopped
- 4-6 mushrooms, thick sliced
- 1 cup tender greens, chopped
- 2 garlic cloves, minced
- 1/2 bell pepper, cut into 1-inch squares
- 2 whole eggs
- 3/4 cup grated parmesan or pecorino cheese
- 1 package Shirataki pasta, we used fettuccine
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley
- 1/4-1/2 cup broth, if needed
Directions
Add the oil to a large saute pan over medium high heat.
Add bacon/ pancetta and onion and cook until the onion is translucent and pork is cooked through
Add the garlic and cook another minute then add peppers.
While the peppers are cooking, combine the eggs and half of the cheese on a small bowl.
Add mushrooms to the pan and cook them until they’re just starting to turn brown on the edges.
Add greens and cook until wilted.
Add noodle, season with salt and pepper and stir to incorporate
Remove from the heat and allow to cool ever so slightly. Start to slowly drizzle the egg/cheese mixture back into the pan, stirring as you go. The secret is to allow the pasta to cool enough that it won’t curdle the eggs, but is hot enough to help the eggs come together to make the creamy carbonara sauce.
If you add the egg too quickly you will make scrambled eggs! Go slowly.
Toss to combine.
Add second half of cheese and sprinkle parsley to finish.
If your noodles have cooled too much while mixing you can turn your pan back on the low setting for just a minute. Careful here you can still break your sauce.
If the egg mixture starts to firm too quickly (think scrambled eggs and not a creamy sauce) slow down!!
Broth may be added in at the end to stretch the sauce but this should not be overly sauce.
Nutrition & Macro Information
- Amount per serving
- Calories0
- % Daily Value*
