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💛 Hello my dear friends!
Today we’re making a cozy keto carbonara with “pasta” made from eggs and cream cheese — no flour, no gluten, no starch. It’s low carb, gentle on blood sugar/insulin, and so satisfying you won’t miss regular pasta. Pure comfort, made smarter. 🍝✨

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📌 Ingredients (2 servings)
For pasta:
eggs 3
cream cheese 1/4 cup (50 g)
olive oil spray (for the pan)
Sauce:
garlic 1 large clove (or 2 small), finely grated
egg yolk 1
heavy cream ⅓ cup (80 ml)
salt pinch
nutmeg pinch
Parmesan 2 Tbsp (10 g), finely grated
Additionally:
ham/bacon/pork loin 100 g, diced (about ¾ cup)
olive oil 1 Tbsp
extra Parmesan, to serve
parsley (optional)
egg yolk - 1 per serving (for the top)

👩‍🍳 Method:
Blend eggs + cream cheese until smooth.
Cook 3 thin crepes on an oiled hot skillet, 1–2 min per side. Cool slightly, roll up, and slice into thin ribbons — your “pasta”.
Sauce: in a bowl mix grated garlic, 1 yolk, cream, salt, nutmeg, and Parmesan until creamy.
Sauté diced ham/bacon in olive oil ~5 min until golden.
Add the sliced pasta to the pan, pour in the sauce, and stir 2 min over medium heat until it gently thickens and coats the strands.
Plate (makes 2 servings). Top with extra Parmesan, parsley (optional), and one yolk on top. Break the yolk and toss. Enjoy!

🥑 Macros (with lean ham; 1 serving = ½ recipe)
543 kcal · 26.7 g protein · 46.3 g fat · 4.6 g net carbs

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💬 Tell me in the comments: are you Team Parmesan-only or do you love a fresh herb finish?