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May 9, 2013 03:58 PM

Low carb carbonara?

Has anyone tried a low carb version of carbonara? I'm not too much of a fan of spaghetti squash or shredded zucchini but have you found that it works just as well either with just sauteed chicken/shrimp or with mushrooms?

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  1. Haven't really tried it, but I would probably use either sauteed spaghetti squash for me (after draining, to dry it more) or this technique for making eggplant noodles from Alton Brown. His recipe lacks flavor as written, but cut small and thin enough, it makes noodles with good body:

    1. Never made it but once had a delicious "fettuccine" made from shaved asparagus stalks.

      2 Replies
      1. re: masha

        Oh wow, such a great idea. I love asparagus. Do you just use raw or blanched?

        1. re: fldhkybnva

          As I said, I've never made it. I had it at a restaurant. My guess is that they shaved the raw stalks and then blanched the "pasta" very briefly.

      2. House of Shirataki fettuccini.

        Make the sauce and then add "noodles" and heat through. It's pretty toothsome but very good.

          1. Why not just put your cabonara over just meat pieces (cabonara stirfry almost...) or over vegetables you do like? I think creamy sauces go really well with vegetables like broccoli and cauliflower because the florets really soak up the sauce nicely so it's not like eating a bowl of sauce.

            1 Reply
            1. re: BrittanyK

              I actually did this with asparagus last week and it was great.