 Zero-carb carbonara pasta, not only is this zero-carb, it fits under all the requirements of the carnivore diet. First we're going to make meat noodles with chicken breast and egg whites, and then we're going to top it with the typical carbonara accoutrements. We have bacon, parmesan cheese, egg yolks, black pepper, just stuff that we typically put on carbonara. This is kind of everything we need. We have a pot that's about to boil with water to cook the noodles. All the stuff for the carbonara here, the egg yolk, the parmesan, the bacon, black pepper that I just ground fresh. Here I have an egg white, and I have some chicken breast that I cut up into cubes that we're going to put in the blender. Then I have the pastry bag, the piping bag that we're going to pipe the noodles out of. I don't usually measure this, but you just want to make sure not to add too much egg white. You just want a little bit to bind it together. The mixture is kind of sticking to itself, so now we know it's ready. I prefer to not use a pastry tip because what ends up happening is the stringy parts of the chicken get stuck in the metal tip. You could even do this with a Ziploc bag, but I just cut off a fairly small hole for the noodles to come out of. My water is just about simmering. I'm going to start piping the noodles. This is raw chicken here, so I mean you want it to be in the water for at least 10 or 15 seconds just to be safe. Depending on the thickness of the noodle, that also matters. Usually when they float to the top, they're done. If you do this right, they should stick together very, very well. It shouldn't be falling apart. If it's falling apart, you just know that the mixture is too moist or there's too much fat in it. Let's say you try doing this with whole eggs or a different type of meat. While these noodles are going, I'll just mix everything else together. So I got the egg yolks, got some Parmesan cheese, fresh grated is better. Plenty of black pepper. And I'll just throw the bacon in here too. We'll just mix everything together. So when I was on MasterChef, this was actually my dish except I was using scallop and lobster. The problem with scallop and lobster is they're very, very wet and it was very difficult to do, but it could still be done. I would definitely try this with like a cheaper meat, like very lean pork or chicken first before you start doing anything fancy. My original idea for this came from a famous French chef, Raymond Blanc, and his lobster scallop ravioli recipe, where he was making a quenelle, which is like a French seafood dumpling in water. And I was like, well, what if I made that with, you know, a piping bag in a noodle shape? And these aren't the most elegant, thinnest noodles, but it's definitely a lot easier to do it this way. All right. So I have my chicken noodles. I think I got a little too much sauce here, so maybe we won't add all this. Not the most appetizing looking. So you might be thinking, Frank, couldn't I just have taken a chicken breast and put some bacon, Parmesan cheese, the egg yolks on it? Yes, you could have. But you know, I guess having a little bit of creativity and serving it like this kind of makes a different experience, so to speak. But I would just opt for the former. I would have just put it on a chicken breast if I wanted to be reminded of carbonara. So this really is delicious, and it depends on the quality of the ingredients. You know, if you're going to use pastured chicken, pastured egg yolks, raw cheese, high quality pastured bacon, if everything is very high quality, the flavor is much more complex. It's much more aromatic. It's much tastier. And it's also much better for you. But this is definitely something you can use if you feel like spending 30 minutes trying to make an emulsion and being frustrated making noodles. If you really want to get the noodles perfect, everything has to be super cold, which I didn't do. My emulsion was almost warm actually. And you have to really spend time, you need a better blender too. My blender didn't really form an emulsion that well. That's the zero carb carbonara. I'm sure it can be done a little bit better with some more technique, but I think the flavors are there and I think it's something you guys will really enjoy. So if you guys would like to support me, please just share the video. If you guys want to check out my Amazon shop, I have a bunch of products I use in my day-to-day life. If you guys want to reach out to me for one-on-one consultations, maybe you want some cooking lessons, feel free to shoot me an email frankatifano at gmail.com or you can also reach out to me on my website below. That's in the description.