Being on lockdown has given me the perfect excuse to start living like a student (during summer break) again. It's late nights binge-watching netflix, consuming ice-cream for breakfast, getting out of bed in the afternoon and re-heating copious amounts of processed food in my newly acquired air-fryer at 2 in the morning. So, the multiple personalities residing (I'm a Gemini) in my head started debating whether or not I deserved pasta for dinner last night and the consensus was a resounding NAY. I had two packs of shirataki noodles I ordered from here a couple weeks back and decided to turn that into Carbonara - well, a less sinful version with these carb-free, kabocha-laced shirataki "noodles" that are also incredibly high in fibre. The beauty of this is that it doesn't clump up or dry up the way a traditional carbohydrate would. In fact, it becomes even MORE flavourful the longer it sits in the sauce. So, sit back, relax and you can now take your time to get that insta-worthy shot.
Will talk you through the steps here. For the step by step visual guide, head on over to www.instagram.com/AroundtheDiningTable. It's highlighted somewhere there.
one packet of Shirataki noodles (200g)
2 to 3 teaspoons of miso
1 to 2 Tablespoons of cream
1 to 2 rashers of bacon