Saturday, April 6, 2013
Shirataki alla Carbonara
A quick and delicious meal, when I was hungry, but don't have a ton of time, I used to reach for pasta. As an Italian it has always been a staple in my house, and thanks to Shirataki noodles, it is once again.
Note: Shirataki noodles need to be thoroughly rinsed before using, they have a slightly metallic-fishy smell fresh out of the package, but after rinsing under warm water for a few mins, the smell goes away.
3 oz of chicken breast, sliced into thin strips.
1-2 slices of bacon, chopped
1/4 cup of parmesan cheese
1/3 cup of heavy cream
1 package of Shirataki spaghetti
S&P to taste
1/2 tsp red pepper flakes (optional)
Take your Noodles and in a colander rinse them under running water for 3-5 mins, or until they no longer have that "authentic aroma" as the bag puts it.
In a saute pan, fry up your bacon and once it is crispy remove, and add your chicken and cook until opaque.
If you are using tofu Shirataki, this step may be skipped, although I still do it, in a nonstick pan add a pat of butter, just enough to coat the pan, and add your rinsed noodles and cook until they look dry, it should only take a few minutes. This drastically effects the texture, making even pure Konjac Shirataki very similar to normal pasta.
Add your bacon to your chicken and then add your seasonings as well as the cream and cheese and let thicken. Once thickened to your desired consistency, add your noodles and egg and mix quickly to incorporate the egg into the pasta sauce.
I like to finish mine with a bit of red pepper flakes, but that of course, is up to you.