Low Carb Pasta Sauce

This is actually a post where I shared one of my delicious and healthy low carb pasta sauce

mdanziger’ request:

I was in the grocery store last night and I wanted to get some pasta sauce to use with my miracle noodles as well as my pork rind chicken parm.  Anyway, I must have looked at more than 50 jars, from store brand to gourmet ($7.99 per bottle), plain, flavored, marinara, pizza sauce, organic… every conceivable kind.  The net carbs per serving ranged from 4 to 14 grams.  Of course the lowest carb count was in the most expensive sauce.  Even the plain “pizza sauce” had 5 net carbs.

I tried the Walden Farms sauce, and found it inedible.  I was never a fan of sweet tomato sauce, so it amazes me how much sugar companies put in their sauce.  I never made my own “gravy” (as my Italian friends call it) before, but I am thinking that might be the way I have to go.  Can someone please recommend a good, low carb pasta sauce?  Thanks.

What I shared:

Here is a recipe that I use quite often. Actually, I had to stop and think about what ingredients went into it because I just make it as in when I need to. It’s really versatile. You can use it over most things that you would use any type of pasta sauce over such as shredded cauliflower, zucchini or whatever you fancy.

Recipe ingredients

Knob of Butter

200g smoked straky bacon, roughly chopped

Small onion finely chopped or shallots if you prefer

2 egg

2 eggs yolks

3 garlic cloves, very finely chops

1/2 cup thickened cream or Creme Fraiche

100g parmesan cheese, finely grated or in paper thin slivers

To Prepare:

Simply put the melted butter in a large pan. I prefer a nice cast-iron skillet over a medium heat. Add in the onions or the shallots if you prefer. Let them start to cook and then after 2 or 3 minutes, throw in the bacon as well. Continue cooking until the onions are nicely done and the bacon is well cooked, almost to the point of being nice and crispy. Note: Drain off the excess fat if you’re bacon is a bit fatty as you don’t need that much of the fat in the sauce.

In a clean bowl,  whisk together the eggs and the egg yolks, add in the cream and about half of the parmesan so that they are all nicely combined and then season with a bit of salt and pepper as you like to taste.

Drain off whatever you are going to have with it such as your cauliflower or your noodles but leave them in the warm saucepan.

Add to the warm saucepan, the cooked bacon and onion. Then pour over the egg and cream mixture and combine until all is nicely mixed and warming through gently over a low heat.

This actually makes a very versatile sauce base as you can add curry powder and fresh coriander for use with lamb or something like that or you can swap out half of the bacon and add in 200 grams of finely-chopped mushrooms and use it as a fish sauce.

Quick, simple, delicious and cheap.

Now, I feel a need to go off and cook something.

Hope that helps,

Mark