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Low carb carbonara?

fldhkybnva May 9, 2013 03:58 PM

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?

  1. biondanonima Jun 13, 2013 02:40 PM

    I use extra firm tofu as a macaroni substitute in my low-carb mac and cheese - I would imagine you could figure something out with marinara as well. The only problem is that it doesn't have the al dente texture you might want from carbonara. If I were going to try this, I'd probably whisk eggs over a double boiler until they thicken to a custardy consistency, then add cooked bacon and some cheese, then toss this with matchsticks of extra firm tofu that has been dried VERY well and maybe warmed a bit in the microwave (or in a steamer, etc.), so as not to cool off the sauce too much. Cold carbonara is nasty to me!

    1. b
      BrittanyK Jun 13, 2013 02:20 PM

      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
        fldhkybnva Jun 13, 2013 03:25 PM

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

      2. Kris in Beijing May 17, 2013 06:37 PM

        Here's another vegetable stalk/ stem idea-- broccoli:


        1. Kris in Beijing May 17, 2013 06:34 PM

          House of Shirataki fettuccini.


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

          1. m
            masha May 12, 2013 07:57 AM

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

            2 Replies
            1. re: masha
              fldhkybnva May 12, 2013 10:48 AM

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

              1. re: fldhkybnva
                masha May 12, 2013 02:11 PM

                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. mcf May 11, 2013 02:49 PM

              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: http://www.foodnetwork.com/recipes/al...

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