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Feb 05, 2022 2 min read

With hearty mushrooms and irresistible bacon or pancetta, this simple but delicious recipe is high in protein and low in carbohydrates due to Great Low-Carb Pasta - Spaghetti. You can whip it up on a busy weeknight or serve it to company if you need a stunning dish. 

Because of the Great Low-Carb Pasta - Spaghetti, you don’t need to add chicken, beef, or another type of meat to get a good dose of protein. Each serving has 18 grams of protein, or almost the amount in a serving of chicken. The pasta has only half the calories as regular pasta, and it has 12 grams of dietary fiber. You handle it just like regular pasta, though.

The trick to the recipe is to work quickly as you add the egg mixture. You want to incorporate it into the pan with the spaghetti smoothly and while stirring. Otherwise, the eggs can cook and form small pieces of scrambled eggs.

These are some variations to try if you want.

  • Using sliced portobello mushrooms or a mixture of mushroom types.
  • Using mozzarella cheese instead of parmesan, and stirring in blue cheese near the end for additional flavor.
  • Cooking thinly sliced brown or white onions in the pan when you cook the garlic and bacon.

Recipe for High-Protein Mushroom Carbonara with Bacon

Makes 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

  • 1 package of Great Low-Carb Pasta - Spaghetti
  • 2 teaspoons of olive oil. 
  • 2 ounces of bacon or pancetta
  • 1 clove of garlic, peeled and minced
  • 8 ounces of button or baby bella mushrooms, sliced
  • ¼ cup of parmesan cheese
  • 2 egg yolks
  • 1 whole egg
  • Salt and black pepper to taste
  • Optional garnish: tomato slices

Instructions:

  1. Make the Great Low-Carb Pasta - Spaghetti according to the instructions on the package. Boil water, add the pasta, and cook until nearly al dente, or about 7 to 8 minutes. Drain the pasta, reserving ½ cup of pasta cooking water, and set the reserved water and pasta aside.
  2. In a small bowl, mix the egg yolk, whole egg, and parmesan cheese. Set the bowl aside.
  3. Heat the olive oil in a pan. Add the bacon or pancetta along with the garlic. Cook the bacon and remove it from the pan. Place it on a plate and set it aside.
  4. Add the sliced mushrooms to the pan and cook for 4 to 5 minutes, or until they start to become soft and release their juices. Then add the bacon or pancetta back to the pan and turn off the heat.
  5. Add the cooked Great Low-Carb Pasta - Spaghetti to the pan along with 2 tablespoons of the reserved pasta water. 
  6. Turn on the heat and add the sauce. Stir constantly as the eggs cook to make sure they do not scramble. Add additional pasta water if needed and keep mixing and cooking until the sauce is ready. Turn off the heat and season with salt and black pepper to taste.
  7. Plate the pasta. Garnish with tomato slices if desired. Serve and enjoy!
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