Description
A delicious low-carb twist on the classic carbonara using cabbage.
Ingredients
Scale
- 1 head green cabbage
- 4 ounces pancetta, diced
- 2 large eggs
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove the outer leaves from the cabbage and slice the remaining head into thin strips.
- In a large skillet, cook the pancetta over medium heat until crispy. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant.
- Add cabbage to the skillet and cook until tender.
- In a bowl, whisk together eggs, heavy cream, and Parmesan.
- Remove skillet from heat and stir in the egg mixture quickly to create a creamy sauce.
- Add the cooked pancetta, season with salt and pepper, and serve immediately.
Notes
- For extra flavor, add herbs such as parsley or basil.
- Ensure to mix the egg mixture off the heat to prevent scrambling.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 180mg