Italian · Breakfast
Roman Bacon and Cheese Egg Pasta (Keto)
Roman carbonara reworked as a keto skillet dish, scrambled eggs folded with seared pork tenderloin, crisp pancetta, and pecorino romano cheese. Black pepper and garlic carry the classic Roman flavour; finished with parsley and served straight from the pan.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
625Calories
43.2gProtein
47.1gFat
3.7gCarbs
1.1gSugar
0.6gFiber
1084mgSodium
545mgChol
18.4gSat Fat
630mgPotassium
418mgCalcium
2.9mgIron
2.2mcgVitamin B12
5mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut pork tenderloin into cubes. Grate pecorino romano, mince garlic, chop parsley, and whisk eggs with black pepper and half the cheese.
2
Sear
Heat olive oil in a skillet over medium-high heat. Sear pork cubes 4 to 5 minutes, turning occasionally, until browned and cooked through.
3
Crisp
Add pancetta and garlic to the skillet over medium heat. Cook 3 to 4 minutes, stirring often, until pancetta is crisp and fragrant.
4
Plate
Lower heat to low, pour in eggs, fold gently 1 to 2 minutes until creamy and glossy. Slide onto a plate, scatter remaining pecorino and parsley over top, season with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 2.2 oz60g pancetta
- 44 large eggs
- 2 oz56g pecorino romano
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp parsley
- salt to taste
