Serves:1 Carbs: 4
This Italian classic undergoes a keto-friendly transformation without sacrificing flavour. Perfect for those following a low-carb lifestyle, this recipe swaps traditional pasta for spiralised courgette, enriched with the smoky notes of chorizo, while a creamy, velvety sauce ties everything together.
1 large courgette
50ml double cream
25g Parmesan cheese, finely grated
1 large egg
50g chorizo, cooked and diced
Salt and freshly ground black pepper, to taste
Prep the Courgette: Spiralise the courgette and toss it with ½ teaspoon of fine sea salt. Wrap it in a clean tea towel and squeeze to draw out excess moisture. Set aside.
Make the Carbonara Base: In a heatproof bowl, whisk together the double cream, finely grated Parmesan cheese, and egg until well combined.
Cook the Sauce: Place the bowl over a pan of simmering water, ensuring the bowl does not touch the water. Whisk continuously for 5-10 minutes, or until the sauce thickens to a custardy texture.
Combine: Remove the bowl from heat. Add the squeezed courgette and diced chorizo to the sauce, stirring until well incorporated.
Season and Serve: Add salt and freshly ground black pepper to taste. Serve immediately, preferably with a low carb bread roll (shop here) to mop up the mouth-watering sauce. Feel free to add a garnish of extra grated Parmesan or some chopped parsley for added colour and flavour. Enjoy!