Are you following a carnivore diet and craving pasta? Worry no more since I have great news for you: a 3-ingredient carnivore diet-approved pasta recipe! With two basic animal-based ingredients (plus some water), you can create delicious fettuccine-style carnivore pasta to indulge in a plant-free and guilt-free way.
What is Fettuccine?
Fettuccine is a type of pasta that is shaped like long, flat ribbons. The word “fettuccine” means “small ribbons” in Italian. It’s a flat, thick pasta that can be either fresh or dried. Available in long strands or in curled nests, fettuccine is similar to tagliatelle, which is also a ribbon-style pasta, but a tad wider.
What is This Carnivore Pasta About?
This fettuccine-shaped pasta is made entirely of animal-based products plus some water. The main ingredients are eggs accompanied by gelatin. The preparation requires some cooling and baking, but it’s pretty straightforward. To get the ribbons, you will cut the baked and cooled sheet with a knife into strips. Don’t despair; it’s easier than you think.
How to Make this Carnivore Fettuccine Pasta
Even though there are only three ingredients (eggs, gelatin, and water), there are a few — luckily simple — steps to make this pasta. In any case, this pasta is so much simpler and easier to make than regular grain-filled fettuccine!
But, without further ado, let’s take a step-by-step look at how to make this palatable pasta:
First, add 1 tablespoon of gelatin powder to a microwave-safe cup.
Add also 3 tablespoons water and stir.
Let the gelatin bloom for 5 minutes.
While the gelatin is blooming, combine two eggs in a small bowl.
Whisk with a fork until frothy.
Heat the bloomed gelatin in a microwave oven until piping hot and the gelatin is dissolved. You can also heat it in a small saucepan.
Pour the hot gelatin mixture into the whisked eggs while constantly stirring.
Line a baking sheet with parchment paper. Pour the egg mixture on the parchment paper-lined baking sheet into a thin layer.
Place the baking sheet in the fridge for about 30 minutes, or until set.
Once set, bake at 350 °F (175 °C) until pale in color and completely set, about 8—10 minutes. Don’t let get brown!
Place the baked egg mixture into the fridge and let set again for 30 minutes, or until cold and sturdy.
Once cold, cut into 1/4-inch (6.5 mm) wide strips with a knife.
Use like fresh, regular fettuccine. You don’t need to cook the carnivore pasta, though, but you can reheat it with sauce or other add-ons. I love to eat my carnivore pasta with melted butter and salt flakes.
How I Came up with This Carnivore Pasta Recipe
My aim was to post a completely another recipe this week. However, in the middle of the week, I realized I could create a carnivore pasta recipe using eggs. Namely, I picked up 90 organic and free-range eggs from a local farmer.
Currently, I eat about 6 eggs per day, and those 90 eggs were supposed to be enough for the next two weeks, after which I could pick up another batch of eggs from the same farmer. The farmer is selling his products every two weeks.
To be honest, I’ve never been a huge pasta fan. Even in my high-carb times, I seldom ate pasta (except when I was studying, my favorite dish was macaroni and textured soy cooked in vegetable stock and covered with a heap of sweet mustard! Brrr, that memory makes me shake my head!).
But, somehow, I got intrigued by the idea of carnivore pasta. I was imagining a plate full of beautiful fettuccine-shaped ribbons made purely from animal-based ingredients, including eggs.
So, if I used eggs as the base ingredient, what else could I add? Maybe gelatin to make the pasta sturdy and hold well together? Most likely, I have to dissolve the gelatin in hot water and add it to the egg mixture, I thought.
Then, if I poured the mixture on a parchment paper-lined baking sheet and let it set in the fridge, it should make a nice, flat, and paper-thin creation that I could cut into ribbons with a knife, I contemplated. Sounded like a perfect plan!
I executed my plan, and when I took the set egg and gelatin mixture from the fridge and started cutting it with a knife, I realized my plan didn’t work at all. In other words, the mixture wasn’t sturdy enough to cut. It was like jelly, not like pasta!
As I had heated the oven and was baking a meatloaf, I suddenly got the idea to put the baking sheet with my egg jelly into the oven and see what happens.
To my surprise, the mixture turned into a pale and sturdy creation, which was super easy to cut into strips! Oh dear, my pasta seemed to have turned out well in the end!
However, as I had used only one teaspoon of gelatin powder, I wanted to make another experiment with two teaspoons. The result was a little sturdier, and I thought one tablespoon of gelatin powder might be the ideal amount.
The next day, when I was ready to make the final experiment and shoot the photos, I started thinking: what if I don’t let the egg and gelatin mixture set in the fridge before baking? It’s just an extra step, and as I love to cut corners and make everything simple, the recipe should work well without cooling the mixture first, I pondered.
Boy, was I wrong! I had already taken the initial photos when making the recipe, and when I baked the egg and gelatin mixture without letting it set first in the fridge, the result was crinkled! While it still could have been an okay result, I wanted my pasta to be beautiful and without wrinkles.
So, I had no choice but to whip up another batch and set it in the fridge before baking. Now, the result was just like I wanted: beautiful, sturdy — and delicious!
Here’s the recipe for you to enjoy:
- 2 organic free-range eggs
- 1 tablespoon gelatin powder
- 3 tablespoons water
- Place the gelatin powder and the water into a small microwave-safe bowl. Let bloom for 5 minutes.
- While the gelatin is blooming, whisk the eggs with a fork until frothy. Set aside.
- Once the gelatin is bloomed, heat it in a microwave oven until piping hot and the gelatin is dissolved. Alternatively, you can heat the gelatin mixture in a small saucepan.
- Pour the hot gelatin mixture into the whisked eggs while constantly stirring with a fork.
- Line a baking sheet with parchment paper.
- Pour the egg and gelatin mixture on the parchment paper-lined baking sheet into a thin layer.
- Place in the fridge for about 30 minutes, or until set.
- Preheat the oven to 350 °F (175 °C).
- Take the egg mixture from the fridge and bake in the preheated oven until pale in color and set, about 8—10 minutes. Don't let get brown!
- Place the baked egg mixture into the fridge and let set for 30 minutes, or until cold and sturdy.
- Cut into 1/4-inch (6.5 mm) wide ribbons with a knife.
- Use like regular fresh fettuccine — except you don’t have to cook this pasta.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce Pouch (4 Pack)
Great Lakes, Beef Gelatin, 16 Oz 4-Pack, Kosher, Paleo-Friendly, Keto Certified, Gluten Free, Non-GMO
|In total (makes 1 serving)
This sounds complicated. Can I just bake some whisked eggs and cut them into strips?
Well, of course you can, and I bet the result is good. However, if you want neat and sturdy pasta-reminding ribbons that hold well together and taste great, you’d better follow the directions. As you saw from my experiments, shortcuts don’t work that well.
Can you substitute the eggs or gelatin in the recipe with another ingredient?
Basically no. Again, you can technically leave out the gelatin and water, but the result will be drier. As eggs are the main ingredient in this recipe, there are actually no substitutions for them.
There are quite some eggs in this recipe. Doesn’t it taste eggy?
Well, duh. Of course it tastes eggy! If you are following a carnivore diet, you’d better love your eggs — unless you are following a strict lion diet with only red meat and water (and maybe some salt). This carnivore pasta works very well as pasta, but it never reaches the drug-like, dopamine-releasing effects of regular wheaty pasta. If you are searching for an exact alternative for wheaty and super-addictive pasta, I recommend you get rid of your carb addictions in the first place. From all the people in the world, Pim Jansson can help you best with that.
How to serve this carnivore pasta?
So, I love to eat this pasta with melted butter and salt flakes. However, feel free to add suitable sauces, meats, chicken, fish, shrimp, etc., to make a complete meal. If you have my Low Sugar, So Simple book, you’ll find a 2-Ingredient Alfredo Sauce recipe on page 122 (for Fuss-Free, Starch-Free Lasagna). You can use it as a sauce for this pasta, too.
Are there any additional seasonings that can be added to enhance the flavor of the carnivore fettuccine?
Of course! Just use spices and seasonings you tolerate. Unrefined sea salt is a good and basic option, but if you can stomach plants, herbs lend fabulous flavor. You can also add, for example, paprika for a beautiful reddish hue.
Are there any variations of carnivore fettuccine that can be made?
Well, I wouldn’t recommend tweaking the fettuccine recipe but rather playing with the sauces and other add-ons you serve the pasta with. As I said, I love to eat this pasta with melted butter and salt flakes, but you can add sauces or meats you like.
Can you use this recipe to make other shaped pasta?
Sure, all ribbon shapes work well, like tagliatelle, which is a bit wider than fettuccine. Pappardelle is even wider, and works fabulously, too. You can even use this pasta in a lasagne when you cut it into squares or rectangles. Or, you can cut the pasta into smaller shapes, like sagnarelli or maltagliati.
Can you double or triple the recipe?
Absolutely! Feel free to create larger batches of this fettuccine with the same labor. I prefer to make one serving at a time, but you can certainly adjust the amounts for a bigger hunger as long as you keep the ratios the same.
This week has been exciting. I finished all my linguistic projects — for good, as it seems now. I have worked on linguistic projects since the year 2000, and now finished all that.
That means I have time for building my online store and concentrate on nutrition. I will give nutrition coaching and write more about all nutrition and well-being-related things. You might have seen my first-ever non-recipe post on Wednesday. I would love to post more of a bit more scientific, non-recipe posts in the future.
But mostly, I have been building my online store, which I plan to open on the 1st of August. I use Shopify, and building everything from scratch and figuring out even basic things the hard way has really made me scratch my head. However, failure is not an option.