• 200 g Adams Paste or Shirataki noodles
  • 150g bacon or bacon, diced
  • 3 eggs
  • 50 g grated parmesan cheese
  • Salt and black pepper to taste
  • Fresh chopped parsley leaves (optional)


  1. Cook pasta in salted water according to package directions until al dente (slightly firm).
  2. Heat a skillet over medium heat, add the pancetta or bacon and cook until they are crispy and slightly golden.
  3. In a separate bowl, mix eggs with grated parmesan. Add salt and pepper to taste. When the pasta is ready, take it out and return it to the pot.
  4. Add pancetta or bacon, egg and cheese mixture. Mix everything well so that the eggs cover the pasta and acquire a creamy consistency.
  5. Before serving, place the spaghetti carbonara on a flat plate and sprinkle with freshly chopped parsley leaves.