Low Carb Buldak Carbonara
Indulge in the perfect fusion of spice and creaminess with this Low Carb Buldak Carbonara! This recipe takes the fiery, flavor-packed essence of Korean buldak and balances it with a luxuriously creamy carbonara finish, all while keeping it low-carb by using zucchini noodles instead of traditional pasta. Tender chicken bites are marinated in gochujang and garlic, delivering a spicy kick that's mellowed by a luscious sauce made with heavy cream, egg yolks, and Parmesan cheese. This one-pan dish comes together in just 40 minutes, making it an ideal option for a quick yet impressive dinner. Garnished with fresh green onions for a pop of flavor, this keto-friendly buldak carbonara is sure to become a spicy comfort food favorite! Perfect for fans of fusion cuisine and low-carb recipes, this dish is as nutritious as it is bold and satisfying.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Go chu jang (Korean chili paste)
- 4 cloves Garlic, minced
- 3 medium Zucchini
- 1 cup Heavy cream
- 4 large Egg yolks
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 Green onions, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Directions
Step 1
Slice the chicken breast into bite-sized pieces.
Step 2
In a bowl, mix the chicken with gochujang and minced garlic. Set aside to marinate while preparing other ingredients.
Step 3
Use a spiralizer to turn the zucchini into noodles (zoodles). If you don't have a spiralizer, you can slice the zucchini thinly.
Step 4
In a large pan, heat olive oil over medium heat. Add the marinated chicken to the pan and cook until fully cooked through, about 5-7 minutes.
Step 5
In a separate bowl, whisk together heavy cream, egg yolks, and half of the grated Parmesan cheese to create a smooth sauce. Season with salt and black pepper.
Step 6
Once the chicken is cooked, add the zucchini noodles to the pan. Toss everything together and cook for 2-3 minutes until the zucchini is slightly tender.
Step 7
Remove the pan from the heat, and quickly stir in the cream mixture. The residual heat will cook the sauce, making it creamy. Stir continuously to prevent scrambling the eggs.
Step 8
Sprinkle the remaining Parmesan cheese over the dish and give it a final toss to combine all the flavors.
Step 9
Garnish with chopped green onions for a fresh burst of flavor and serve immediately.
Nutrition Facts
| Serving size | (1754.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2672.4 |
| Total Fat 171.5g | 0% |
| Saturated Fat 79.6g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 1488mg | 0% |
| Sodium 11848.0mg | 0% |
| Total Carbohydrate 81.3g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 52.0g | |
| Protein 194.9g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 1300.5mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 3474.2mg | 0% |
Source of Calories