Low carb Carbonara using Shiritaki noodles


Low carb comfort food made easy


Shiritaki Noodles / Konjac Noodles 2 Packs (200 grams per pack)

4 stalks of celery chopped

Sliced mushrooms 198g

Crispy bacon for toppings

1 box all purpose cream

Olive oil 1 tbsp

1 large Chicken breast diced

Parmesan cheese

4 tbsp grated cheddar cheese


  1. Place Chicken breast in a pot, pour in just enough water to cover allow to boil for 10 minutes
  2. Scoop out Chicken Breast and move to plate to cool
  3. When cool sliced chicken breast into small cubes
  4. Save chicken stock for later


  • Cook bacon in a medium skillet over medium heat until crisp, about 6 minutes.
  • Transfer bacon to a plate lined with paper towels; chop in small pieces and set aside.

Prepare the Noodles

  1. Rinse Shiritaki noodles for 3-5 minutes in running water
  2. Boil water add Shiritaki noodles and boil for 5 Minutes
  3. Drain and toss in 1 tbsp Olive oil

Carbonara Sauce

  • Sauté mushroom in butter for 3 minutes in medium heat
  • Add 1 cup of chicken stock
  • Add 1 box all purpose cream
  • Add 2 tbsp grated cheese
  • Bring to boil until sauce thickens
  • Add chicken chunks

Topped it with crispy bacon and parmesan cheese

Now enjoy your creamy carbonara without guilt.

Serve and enjoy.


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