Ham Carbonara with Konjac Noodles
Turn leftover ham into this quick, easy and wickedly decadent carbonara recipe. Low carb diet? No problem, I’ve got you covered: use konjac noodles instead of standard spaghetti!
With my wheat intolerance on the one side and the constant struggle on keeping the extra weight off my tights, pasta has not been too often served on my dining table recently.
Today I was craving the classic carbonara, something I hadn’t eaten in such a long time.
In my fridge I happened to have fresh free-range eggs and leftover ham plus a bag of PurePasta Spaghetti and after my 60 min MyBarre class I was starving!!! I needed something filling and nutritious.
To make this ham carbonara extra creamy I added a little bit of cream. Here is my recipe 😉
Ingredients (serves 1):
- 60 g ham, diced
- 1 whole free-range egg
- fresh parsley
- 1 bag (200 g) konjac noodles
- 1 tbsp chopped onion
- 1/4 cup cream
- 1 tbsp grated parmesan cheese
- salt and ground pepper
- 1 tps extra virgin olive oil
Gather your ingredients
Chop up the onion and saute’ it into the oil until soft. Add the ham and cook on medium for 2-3 min. Pour in the cream, season with salt and pepper. Add some chopped fresh parsley and set aside.
In a bowl beat up the egg with 1 heaping spoon of grated parmesan cheese, a pinch of salt and some ground pepper
Remove the konjac noodles from their bag and rinse them under running water.
Add them to the ham and cream sauce, stirring well on medium heat until they are all nice and coated. Remove from the heat, pour in the beaten egg, stirring fast. Serve immediately.
it’s important that you use fresh eggs and that you add the egg off the heat, else the egg will cook and you will have a scramble rather than carbonara!
I personally really like konjac noodles, they make any dish low-carb, keto-friendly and waistline-friendly 😉
You can also use standard spaghetti, whole grain, spelt or rice one.