Keto Buldak Carbonara
Spice up your low-carb meal game with this irresistible Keto Buldak Carbonara! A fiery fusion of Korean-inspired buldak flavors and creamy Italian carbonara, this dish is loaded with tender zucchini noodles (zoodles) as a keto-friendly base. Succulent chicken breast is coated in a bold and spicy gochugaru, soy sauce, and sesame oil mix, then enveloped in a luscious, velvety sauce made with heavy cream, parmesan, and egg yolks. Melting mozzarella and a sprinkle of fresh spring onions add the perfect finishing touch. Ready in just 45 minutes, this recipe delivers a one-pan, high-protein, and gluten-free delight that’s perfect for spice lovers looking to satisfy their cravings without breaking their keto lifestyle.
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Recipe Information
Ingredients
- 4 medium zucchini
- 500 grams chicken breast
- 2 tablespoons Korean gochugaru (Korean red chili pepper flakes)
- 4 cloves garlic
- 3 tablespoons unsalted butter
- 200 ml heavy cream
- 50 grams parmesan cheese
- 3 whole egg yolks
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks spring onions
- 100 grams mozzarella cheese
Instructions
Use a spiralizer to create zoodles from the zucchini. Set them aside.
Thinly slice the chicken breast into bite-sized pieces.
Mince the garlic cloves and slice the spring onions thinly. Set aside the green parts for garnish.
In a large skillet over medium heat, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant.
Add the chicken pieces to the skillet and cook until golden brown, approximately 5-7 minutes.
In a small bowl, mix together the gochugaru, soy sauce, and sesame oil. Pour this spicy mixture over the cooked chicken.
In a separate bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, salt, and black pepper.
Reduce the heat to low and add the cream mixture to the skillet with chicken, stirring constantly until the sauce thickens, about 2-3 minutes.
Toss in the zoodles and mix until they're well-coated with the sauce. Cook for 2-3 minutes until zoodles are just tender.
Sprinkle mozzarella cheese over the top and allow it to melt into the sauce.
Garnish with sliced green parts of spring onions and serve hot.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 11982 mg | 521% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 60.4 g | ||
| Protein | 200.7 g | 401% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1468 mg | 113% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3774 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
