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WHERE THE RECIPE FOR CARNIVORE SPAGHETTI AND MEATBALLS CAME FROM
Many of you know I have a passion for travel and one of my favorite places is Italy!
Italy is known for pasta and most restaurants has spaghetti and meatballs on their menu. If I opened my dream restaurant, I would call it Mama Maria’s and I would certainly serve my delicious carnivore noodles!
HOW TO MAKE CARNIVORE NOODLES
To make my Carnivore Noodles, I used Further Food Gelatin! Adding gelatin to my carnivore noodles adds a delicious chewy texture!
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious spaghetti and meatballs helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making the BEST carnivore noodles!
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Carnivore Spaghetti and Meatballs
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Beef and Lamb, Carnivore, Main Course, Nut Free
Cuisine CARNIVORE, Italian
Ingredients
CARNIVORE NOODLES:
- 550 grams water or beef broth
- 80 grams Further Food gelatin
- 120 grams unflavored egg white protein powder
- 2.5 grams Redmond Real salt
- Primal Kitchen Avocado Oil Spray
CARNIVORE MEATBALLS:
- 2 pounds ground beef 85% lean
- 1 large egg
- 1/4 cup beef broth
- 2 teaspoons Redmond Real salt (or truffle salt)
CARNIVORE CARBONARA:
- 1/4 cup Parmesan cheese freshly grated
- 2 large eggs
- 4 slices sugar free bacon
- 1/4 cup onion diced (omit for carnivore level 3)
- 3 cloves garlic minced (omit for carnivore level 3)
- Salt and Pepper to taste (omit pepper for carnivore level 3)
Instructions
CARNIVORE NOODLES:
To make the carnivore noodles, place all the ingredients into a blender and purée until smooth.
Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all.
Remove from pan and repeat with remaining batter.
Place 4 cooked crepes together in a stack. Roll up like a jelly roll and slice into spaghetti noodles.
Can be made 4 days ahead and stored in an airtight container in the fridge.
CARNIVORE MEATBALLS:
When ready to make the meatballs, preheat oven to 375 degrees F.
Whisk the egg lightly with 1/4 cup broth, and salt. Next add the ground beef, and egg mixture into a food processor.Process very lightly, just enough to blend all the ingredients. Form the meat mixture into some golfball sized meatballs and place on a rimmed baking sheet. Bake for 15 minutes or until cooked to your liking.
CARNIVORE CARBONARA:
To make the carbonara sauce, place the Parmesan and eggs into a medium bowl and use a fork to combine well. Set aside.
Fry the bacon in a large cast-iron skillet over medium heat until starting to crisp. Remove half of the bacon pieces for garnish and set aside, keeping the bacon drippings in the pan.
Add the onions and garlic to the pan with the bacon drippings and cook over medium heat until the onions are translucent, about 4 minutes. Add 2 cups of the carnivore noodles and heat for 30 seconds. Turn off the heat.
Add the Parmesan mixture and stir until the cheese is melted.
Season with salt and pepper, tasting first to check the salt level, as the cheese adds quite a bit of saltiness to the dish. Place meatballs on the carnivore noodles. Garnish with reserved bacon if desired. Serve immediately.
Store in airtight container for up to 4 days. To reheat, place meatballs on a rimmed baking sheet in a 350 degree F oven for 5 minutes or until heated through.
Video
Nutrition
Calories: 242.1 | Fat: 13.9g | Protein: 26.4g | Carbohydrates: 1g | Fiber: 0.1g | P:E Ratio: 1.8
“Thank you beautiful Maria! I say it every year and I’ll say it again- you changed my life!” Amy
