Posh keto carbonara
75g pancetta 2 gloves garlic 4 asparagus spears (cut in bite size pieces) 150g frozen peas 100ml creme fraiche Half a pack slendier edamame pasta (2gs carbs per 50g serve) Olive oil for frying Pinch salt Parmesan or reggiano to top if desired
Roughly Chop pancetta, crush garlic place in frying pan and fry off until the pancetta gets a bit crispy. Add peas and asparagus and stir fry for 5 mins, add creme fraiche and stir through well. Turn off heat and break an egg into mix, stir through. Residual heat will thicken and not curdle. Lastly follow the directions on slendier edamame. I like to cook for 5 mins in boiling water. Lastly i stir through the pasta in the frying pan before serving. Season with pepper and/or top with grated cheese. Voilà Serves 2 at 50g serve which is small but filling
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from Keto Recipes - Low Carb Recipes for Ketogenic Diets https://ift.tt/3jST6eP
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