Missing pasta on your carnivore diet? This pork rind pasta recipe will change everything for you. It’s a simple yet clever way to enjoy pasta like noodles while staying true to your carnivore lifestyle.
The texture is surprisingly similar to regular pasta, and you’ll be amazed at how few ingredients you need to make it. Just eggs, pork rinds, water, butter, and salt – that’s all it takes to create these satisfying noodles.
I tried different ways to make carnivore friendly pasta alternatives, and then I decided to create this – my own version. The pork rinds give the noodles a perfect texture, while the eggs help bind everything together and add richness to the final dish.
These noodles work great with any carnivore friendly sauce or simply tossed with butter and salt.
They hold up well, don’t fall apart, and reheat nicely – making them perfect for meal prep or family dinners.
👍 Why You’ll Love This Recipe
Zero Carbs: Unlike other pasta alternatives that might sneak in some carbs, these noodles are completely carb free. You can enjoy your pasta dishes without worrying about breaking your diet.
High in Protein: Each serving packs a serious protein punch thanks to the eggs and pork rinds.
This makes the noodles more filling and satisfying than regular pasta, helping you stay full longer.
Great for Meal Prep: These noodles stay good in the fridge for several days and reheat perfectly.
You can make a big batch on Sunday and enjoy pasta dishes throughout the week. They don’t get soggy or lose their texture, making them ideal for planning ahead.
✨ Recipe Ingredients
- 6 large Eggs
- 5oz (140g) Pork Rinds Crumbs (I recommend using these pork rinds – amazon)
- 2 cups Water
- 1 1/4 tablespoon Butter
- 1 1/2 teaspoons Salt
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Blend all ingredients (pork rinds, eggs, water, butter, salt) until smooth.
Step 2
Heat a large skillet over low-medium heat with 1 teaspoon butter. Pour just under 1/3 cup batter in a spiral motion from center outward.
Step 3
Cook for 6-7 minutes, flip, then cook additional 2-3 minutes until set.
Step 4
Remove from pan and let cool for 10 minutes on a wire rack. Repeat with the remaining batter.
Step 5
Slice the cooled sheets into thin strips create pasta like noodles. Repeat process with remaining batter, adding water if mixture thickens.
💡Tips
1. Blend Until Super Smooth
Take extra time when blending the mixture. Any chunks of pork rinds will create bumpy, uneven noodles that can break easily.
The mixture should look completely smooth, like pancake batter. If you see any small pieces of pork rinds, keep blending.
Stop and scrape down the sides of the blender a few times to make sure everything gets properly mixed. The smoother your mixture, the better your noodles will turn out.
2. Watch Your Heat Level
Keep your pan at low-medium heat – this is important. If the pan is too hot, the outside will cook too quickly while the inside stays raw, making the noodles impossible to flip without breaking.
You should hear just a very gentle sizzle when you pour the batter. If you hear loud sizzling or see the edges browning too quickly, your heat is too high. Take time to find the right temperature on your stove – every stove is different.
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FAQ
Can I use flavored pork rinds?
Stick to plain, unflavored pork rinds for this recipe. Flavored ones will add unexpected tastes to your noodles and might clash with your sauce. Some flavored pork rinds also contain non carnivore ingredients.
Can I make these ahead of time?
Yes, these noodles work great for meal prep! You can make them up to 4 days ahead and store them in the fridge. Just make sure to layer them with parchment paper to prevent sticking.
Carnivore Pork Rind Pasta Noodles
Print RecipeIngredients
- 6 large Eggs
- 5 oz 140g Pork Rinds Crumbs (I recommend using these pork rinds – amazon)
- 2 cups Water
- 1 1/4 tablespoon Butter
- 1 1/2 teaspoons Salt
Instructions
- Blend all ingredients (pork rinds, eggs, water, butter, salt) until smooth.
- Heat a large skillet over low-medium heat with 1 teaspoon butter. Pour just under 1/3 cup batter in a spiral motion from center outward.
- Cook for 6-7 minutes, flip, then cook additional 2-3 minutes until set.
- Remove from pan and let cool for 10 minutes on a wire rack. Repeat with the remaining batter.
- Slice the cooled sheets into thin strips create pasta like noodles. Repeat process with remaining batter, adding water if mixture thickens.