Bacon-Parmesan Shirataki Skillet

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 bowls  ·  prep 10 min  ·  cook 15 min  ·  total 25 min  ·  difficulty medium

Shirataki noodles are tossed with crisp bacon in a silky parmesan–egg yolk sauce for a fast, low-carb skillet meal. The sauce thickens off the heat from the residual warmth of the pan.

Per bowl

Ingredients

• 400 g shirataki noodlesKonjac noodles
• 120 g baconBacon, For use on a sandwich
• 45 g egg yolksEgg, Yolk, raw
• 60 g parmesan cheeseCheese, Parmesan, hard
• 30 ml heavy creamCream, Heavy
• 1 g garlic powderSpices, Garlic powder
• 1 g black pepperSpices, Pepper, black
• 1 g saltSalt, Table
• 4 g parsley

Method

1. Rinse the shirataki noodles under cold water for 1 minute in a strainer, drain well, and set aside.
2. In a bowl, whisk egg yolks, heavy cream, 40 g of the parmesan cheese, garlic powder, black pepper, and salt until smooth. Finely chop the parsley and reserve.
3. Place a large skillet over medium heat. Cook the bacon for 6 to 8 minutes until crisp, stirring occasionally. Transfer bacon to a plate and leave the rendered fat in the skillet.
4. Raise the heat slightly to medium-high, add the drained shirataki to the bacon fat, and sauté for 3 to 4 minutes, stirring, until the noodles are dry and lightly squeaky. Reduce heat to low and return the bacon to the skillet.
5. Remove the skillet from the heat. Immediately pour in the egg–parmesan mixture and toss the noodles vigorously for 45 to 60 seconds, letting the residual heat thicken the sauce until glossy and clinging. If needed, briefly return to very low heat while stirring constantly to finish thickening.
6. Plate the noodles, sprinkle with the remaining 20 g parmesan cheese and the chopped parsley, and serve right away.

Tips

• Rinse and dry-cook shirataki to remove excess moisture and mellow their aroma.
• Thicken the sauce off the heat to prevent scrambling the egg yolks.
• If the pan looks dry after sautéing the noodles, add a spoonful of reserved bacon fat back in before saucing.
• Prosciutto or ham can replace bacon; render briefly to warm and lightly crisp before proceeding.