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Low Carb Cabbage Carbonara

A low carb take on traditional carbonara using thinly sliced cabbage in place of pasta, with a silky egg and parmesan sauce and crisp pancetta. No cream, just the classic technique.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Serving
Course: Dinners, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 medium green cabbage thinly sliced
  • 6 oz pancetta or thick-cut bacon diced
  • 4 large eggs room temperature
  • 1 cup finely grated parmesan plus pecorino romano if available
  • 2 garlic cloves minced
  • Freshly cracked black pepper generous amount
  • Salt to taste

Method
 

  1. Slice the cabbage as thinly as possible, close to the thickness of fettuccine noodles.
  2. Whisk together eggs, parmesan, pecorino if using, and black pepper. Set aside at room temperature.
  3. Cook diced pancetta in a dry skillet over medium heat for 6 to 8 minutes, until crisp, rendering its fat.
  4. Add sliced cabbage and garlic to the pan. Cook 6 to 8 minutes, stirring frequently, until softened.
  5. If excess liquid pools in the pan, let it reduce for a minute or two uncovered.
  6. Remove pan from heat completely, let sit 30 seconds, then pour in egg mixture, tossing constantly with tongs.
  7. If the sauce is too thick, add a splash of reserved pan liquid, tossing constantly, until glossy.
  8. Serve immediately, topped with extra cheese and black pepper.

Notes

  • Taking the pan off heat before adding eggs is the single most important step; skipping this scrambles the eggs.
  • Slice cabbage thin to properly mimic a pasta-like texture.
  • Best eaten immediately; the sauce firms up as it sits and doesn't reheat or freeze well.