Keto Bacon Wrapped Pork Carbonara Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4/5
(30 reviews)
Keto Bacon Wrapped Pork Carbonara
Zylo Recipes

Description

Imagine sinking your teeth into a succulent pork chop, transformed into an indulgent experience reminiscent of classic Italian flavors. This dish takes the essence of carbonara – that creamy, dreamy sauce we all adore – and elevates a humble cut of pork to something truly special. Forget the pasta; here, the star is a juicy pork chop, carefully chosen for its tenderness and ability to absorb flavor.

Each chop is generously swathed in crispy bacon, its salty, smoky notes providing a delightful counterpoint to the richness that follows. The bacon isn't just a garnish; it's an integral part of the experience, clinging to the pork and infusing every bite with its irresistible charm. But the real magic lies in the carbonara sauce.

This isn't your average cream sauce; it's a velvety, decadent concoction, thick enough to coat the pork and bacon completely, yet light enough to avoid feeling heavy. The sauce is a symphony of flavors: the subtle tang of cheese, the savory depth of cured pork, and a generous helping of freshly cracked black pepper that provides a gentle warmth and spice. It’s a sauce that begs to be savored, clinging to the pork and bacon, ensuring every bite is an explosion of flavor.

What sets this dish apart is its commitment to providing an abundance of that glorious carbonara sauce. We're not talking about a mere drizzle; we're talking about a generous pool of creamy goodness, perfect for dipping the pork, sopping up with a side of vegetables, or simply enjoying by the spoonful. It's a dish that invites you to indulge, to savor each and every component, and to appreciate the harmonious blend of textures and tastes.

The pork chop remains incredibly moist and tender, its inherent flavor enhanced by the smoky bacon and the luxurious carbonara sauce. The crispy bacon adds a delightful textural contrast, providing a satisfying crunch that complements the tenderness of the pork. And the sauce, oh, the sauce!

It’s the glue that binds everything together, creating a cohesive and utterly irresistible dish. This Pork Chop Carbonara is more than just a meal; it's an experience. It's a celebration of simple ingredients transformed into something extraordinary, a testament to the power of flavor and texture, and a reminder that sometimes, the best things in life are the most indulgent.

Preparation Time

Prep Time
15 min
Cook Time
18 min
Total Time
33 min

Nutrition Information

Per 1 pork chop w/ sauce serving
C
Calories
700 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
45 g

C
Fats
55 g
Saturated Fats 20 g
Unsaturated Fats 30 g

Cholestrol 250 mg
Sodium 800 mg
Potassium 400 mg
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Ingredients

    1.
    Pork Fresh Loin Top Chops Boneless Separable Lean Only Raw
    Pork Fresh Loin Top Chops Boneless Separable Lean Only Raw
    ¾ lb
    2.
    Black Pepper
    Black Pepper
    ½ teaspoon
    3.
    Bacon
    Bacon
    6 slice - 6" long
    4.
    Raw Egg
    Raw Egg
    1 large
    5.
    Raw Egg, Yolk
    Raw Egg, Yolk
    1 large
    6.
    Black Pepper
    Black Pepper
    ½ teaspoon
    7.
    Parmesan Cheese
    Parmesan Cheese
    ¼ cup, grated
    8.
    Butter
    Butter
    1 tablespoon
    9.
    Garlic
    Garlic
    1 clove
    10.
    Parsley
    Parsley
    2 teaspoon, chopped

Instructions

    1.
    Lay two pork chops on a flat surface and season them evenly with pepper. Wrap each chop with 3 strips of bacon, ensuring the ends are tucked underneath to prevent unraveling.
    2.
    Heat a skillet over medium-high heat. Place the bacon-wrapped pork chops in the skillet, cover, and cook for 6-7 minutes per side. The bacon should be golden and crispy, and the pork should be cooked through but still tender.
    3.
    Remove the cooked pork chops and set aside to cool. Discard most of the pan drippings, leaving about 1 tablespoon in the skillet. In a bowl, whisk together the egg, egg yolk, remaining pepper, and Parmesan cheese.
    4.
    Return the skillet to very low heat and melt the butter. Mince the garlic and stir it into the melted butter. Cook for about 30 seconds until fragrant.
    5.
    Remove the skillet from the heat. Gradually whisk the heated butter mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling and create a smooth, creamy sauce.
    6.
    Plate the pork chops and spoon a generous portion of the carbonara sauce over them. Serve the remaining sauce on the side for dipping. Garnish with freshly chopped parsley and enjoy!