Macaroni Shirataki and Cheese Carbonara

Macaroni Shirataki and Cheese Carbonara
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon olive oil
  • 1-inch thick piece pancetta, cut into small dice
  • 3 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 6 to 7 cups whole milk, heated
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon cayenne pepper
  • 2 cups freshly grated Asiago cheese, plus more for the top
  • 1½ cups Irish white Cheddar, plus more for the top
  • 1½ cups sharp Cheddar, plus more for the top
  • 1 cup grated Fontina cheese, plus more for the top
  • ½ cup freshly grated Parmigiano Reggiano, plus more for the top
  • Salt and freshly ground black pepper
  • 1 package Macaroni Shirataki, rinsed extremely well
  • ½ cup coarsely chopped flat-leaf parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
  3. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
  4. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes.
  5. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes.
  6. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes.
  7. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk ¼ cup at a time.
  8. Place the Macaroni Shirataki in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined.
  9. Transfer the mixture to the prepared pan.
  10. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni.
  11. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.
  12. Remove from the oven and let rest 10 minutes before serving.

Shirataki Noodle Penne with Roasted Tomatoes and Chicken

Shirataki Noodle Penne with Roasted Tomatoes and Chicken
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 cups grape tomatoes (about 32 ounces)
  • 6 garlic cloves, chopped
  • ¼ cup extra-virgin olive oil
  • 1 pound package Shirataki penne pasta
  • 4 cups boneless, skinless, rotisserie chicken pieces
  • 1 cup grated Parmigiano-Reggiano cheese
  • ⅔ cup chopped basil or flat-leaf parsley
  • 1 small can chicken broth
Instructions
  1. Preheat oven to 450 degrees. with rack in lower third.
  2. Put tomatoes, garlic and a pinch of salt in one layer in a large shallow baking pan, then combine with oil and roast in oven until browned softened, 20 to 25 minutes.
  3. Meanwhile, rinse pasta under warm water . Drain on paper towels till needed.
  4. Toss pasta with tomato mixture, chicken, cheese, basil and salt and pepper to taste.
  5. Add chicken stock (a little at a time) as needed if mixture seems a bit sticky.