Name: Keto Carbonara with Crispy Pig Ear
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cleaned pig ear (about 6 oz); 4 oz pancetta or thick-cut bacon, diced; 2 large eggs; 1/2 cup finely grated Parmesan cheese; 1/4 cup heavy cream; 2 tbsp avocado oil (or other neutral oil); 8 oz shirataki noodles (drained and rinsed); 1 clove garlic, minced; Salt and freshly ground black pepper to taste; Fresh parsley, finely chopped, for garnish

Keto Carbonara with Crispy Pig Ear

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This Keto Carbonara delivers indulgent Italian comfort with a California twist: ultra-crispy pig ear for a decadent, porky crunch! Shirataki noodles stand in for pasta to keep carbs ultra-low, while the creamy, silky sauce is enriched with plenty of Parmesan and a dash of heavy cream. The pig ear is simmered until tender, then fried until shatteringly crisp, offering a texture you simply can't get from standard bacon alone. Fresh parsley and a final flurry of cheese finish off this show-stopping, keto-friendly dinner—perfect for a warm California evening.

Ingredients

Instructions

Bring a pot of water to a boil. Add the pig ear and simmer for 45-60 minutes until tender. Drain and pat dry. Slice into thin strips.
Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Fry the pig ear slices until golden and crisp, about 3-5 minutes per side. Transfer to a paper towel-lined plate and season with salt.
Add pancetta (or bacon) to the same skillet. Cook over medium heat until fat has rendered and pancetta is crispy. Add minced garlic and cook 30 seconds until fragrant. Remove from heat.
In a bowl, whisk together eggs, Parmesan cheese, heavy cream, and a generous amount of black pepper.
Return the skillet to low heat. Add shirataki noodles, tossing to warm and coat in rendered fat. Remove pan from heat, then quickly pour in the egg mixture, stirring vigorously to create a creamy sauce (do not scramble the eggs).
Fold in half the crispy pig ear strips. Season with salt and more pepper, if needed.
Divide between two bowls. Top with remaining crispy pig ear, more Parmesan, and fresh parsley.