This easy carnivore pasta recipe is a game changer for anyone following a carnivore diet. If you’ve been missing pasta on your carnivore journey, this recipe will bring a smile to your face.
Made with simple ingredients like cream cheese, egg yolks, and pork rinds, these noodles offer a satisfying texture that’s surprisingly close to traditional pasta.
You don’t need to be a master chef to whip up this dish – just follow the straightforward steps, and you’ll have a plate of carnivore-friendly pasta in no time.
Whether you’re strictly carnivore or just looking to cut down on carbs, this recipe is worth trying. It’s a versatile base for many meals, allowing you to top it with your favorite carnivore-approved sauces or meats. Let’s get started!
👍 Why You’ll Love This Recipe
Satisfies pasta cravings: If you’ve been missing pasta on your carnivore diet, this recipe might help. While it’s not exactly the same as regular pasta, it’s close enough to satisfy that craving.
Easy to make: This carnivore pasta is pretty simple to put together. The steps are clear and not too complicated. Even if you’re not great at cooking, you can probably handle this recipe without too much trouble.
Nutrient-dense ingredients: This recipe uses ingredients that are packed with nutrients. Egg yolks, for example, are full of vitamins and minerals. Cream cheese provides healthy fats that are important for a carnivore diet. Even the pork rinds add some extra protein.
✨ Recipe Ingredients
To make the carnivore pasta you will need:
- 8oz (225g) Cream cheese
- 5 Egg Yolks (yolks only)
- 2 teaspoon Beef Gelatin
- 1 tablespoon Heavy Cream
- 1 teaspoon Parmesan Cheese (crumbled)
- 4 1/4 tablespoons Egg White Powder (use this powder – amazon link)
- 2 tablespoons Pork Rind Crumbs (use these pork rinds – amazon link)
- Lard
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👨🍳 How To Make
Easily make these carnivore pasta noodles:
Step 1
Soften cream cheese in the microwave for about 1 minute. Stir to cool it slightly, and then add it to a large bowl along with the egg yolks. Whip and combine everything (using a hand mixer) for about 30 seconds.
Step 2
Add the heavy cream, parmesan cheese, beef gelatin, and pork rinds (crumbs), and mix well using the hand mixer.
Step 3
Add 1 tablespoon of egg white powder to the mix and combine well. Continue adding one tablespoon at a time (total of 4). At this point, the mixture should be thick (add one more tablespoon of egg white powder if it’s too runny).
Step 4
Line a baking sheet (I used 2) with parchment paper and grease it with lard (to prevent sticking). Spread the mixture as thin as you can (I divided it between 2 baking sheets) and bake at 325°F for 12-15 minutes (until the noodle sheet starts to lift).
Step 5
Remove from the oven, and while they are still warm, roll each pasta sheet into a roll (“jelly roll”). Use a sharp knife to slice thin slices.
Place them on a baking sheet and dehydrate in the oven (250°F) for 10-15 minutes. Then let them cool outside for about an hour.
Step 6
To finish, drop the pasta noodles into boiling water for a minute (optional). Drain and serve. Enjoy!
💡Tips
1. Achieve the Perfect Consistency
To ensure that your carnivore pasta has the ideal texture, pay close attention to the consistency of the mixture.
After adding the egg white powder, the mixture should be thick enough to spread thinly on the baking sheet. If it’s too runny, add an extra tablespoon of egg white powder until you reach the desired consistency.
2. Properly Grease the Parchment Paper
Before spreading the carnivore pasta mixture on the parchment paper, it’s important to grease it thoroughly with lard. This step is important to prevent the pasta from sticking to the paper, which can cause it to tear or break apart when you attempt to roll it.
3. Don’t Overcook the Pasta
When finishing your carnivore pasta, it’s important not to overcook the noodles. Unlike traditional pasta, which can take several minutes to cook through, these noodles only need about a minute in boiling water.
Overcooking can cause the noodles to become mushy or fall apart, ruining the texture and overall experience of the dish.
You’ll Love These Recipes Too
If you liked this recipe, make sure to check out other great carnivore recipes on my website:
Carnivore Pasta
Print RecipeIngredients
- 8 oz Cream cheese (225g)
- 5 Egg Yolks (yolks only)
- 2 teaspoon Beef Gelatin
- 1 tablespoon Heavy Cream
- 1 teaspoon Parmesan Cheese (crumbled)
- 4 1/4 tablespoons Egg White Powder (use this powder - amazon link)
- 2 tablespoons Pork Rind Crumbs (use these pork rinds - amazon link)
- Lard
Instructions
- Soften cream cheese in the microwave for about 1 minute. Stir to cool it slightly, and then add it to a large bowl along with the egg yolks. Whip and combine everything (using a hand mixer) for about 30 seconds.
- Add the heavy cream, parmesan cheese, beef gelatin, and pork rinds (crumbs), and mix well using the hand mixer.
- Add 1 tablespoon of egg white powder to the mix and combine well. Continue adding one tablespoon at a time (total of 4). At this point, the mixture should be thick (add one more tablespoon of egg white powder if it’s too runny).
- Line a baking sheet (I used 2) with parchment paper and grease it with lard (to prevent sticking). Spread the mixture as thin as you can (I divided it between 2 baking sheets) and bake at 325°F for 12-15 minutes (until the noodle sheet starts to lift).
- Remove from the oven, and while they are still warm, roll each pasta sheet into a roll (“jelly roll”). Use a sharp knife to slice thin slices.Place them on a baking sheet and dehydrate in the oven (250°F) for 10-15 minutes. Then let them cool outside for about an hour.
- To finish, drop the pasta noodles into boiling water for a minute (optional). Drain and serve. Enjoy!
Perfect recipe!!
Hi, can I substitute unflavored gelatine for beef gelatin?
Yes