Check out this yummy recipe for Keto Carbonara from Wild Thyme​ with chef, Allison Davis!

Keto Carbonara 

1 box Low Carb Pasta or make zucchini noodles 

5 Oz. Bacon

1 onion finely chopped

3 eggs

1/4 cup  Heavy Cream

1/4 cup Fresh Grated Parmesan (Plus garnish)

3 tbsp. Fresh Chopped Basil

Fresh Ground Black Pepper to Taste

Cook pasta according to instructions on packaging..

Freeze bacon for 15 minutes prior for easier cutting. Slice bacon into small cubes and cook until crisp over high heat along with finely diced onions.

Set bacon and onion aside to cool on paper towels and the bacon will become even crispier.

Save 1/3 bacon grease and keep other 2/3 in the pan. Mix together the eggs

Measure out the freshly grated parmesan cheese.

Add Parmesan, cream, and saved bacon grease to the egg yolk mixture. Stir together well until a thick sauce is formed.

Cook pasta in a pan with the bacon grease that is left over high heat.

Add pasta to a mixing bowl, then add crisped bacon and toss.

Add carbonara sauce to the pasta along with 2 tbsp. freshly chopped basil and fresh cracked black pepper. Mix together until all strands of pasta is covered completely.

Garnish with extra fresh cracked black pepper and chopped basil.