🍝🥩 Carnivore Pasta with Creamy Lamb Sauce
High-protein, zero-carb, and 100% animal-based. Pasta? Who needs flour?
🍳 Pasta Ingredients (Serves 2)
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4 large eggs
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2 tbsp unflavored beef gelatin
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Pinch of salt (optional)
🐑 Creamy Lamb Sauce Ingredients
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½ lb (225g) ground lamb (or chopped lamb shoulder)
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3 tbsp cream cheese or heavy cream (or a mix)
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1 tbsp butter or lamb tallow
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Salt to taste
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Optional: sprinkle of grated hard cheese (e.g., aged parmesan, if you allow it)
🔧 Instructions
1. Make the Carnivore “Pasta” Sheets
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Blend the eggs and gelatin together in a blender or with an immersion blender until fully smooth (about 20 seconds).
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Let it sit for 2 minutes to thicken slightly.
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Heat a nonstick skillet over medium-low and grease lightly with butter or tallow.
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Pour in enough batter to coat the pan thinly—like making crepes. Swirl to spread.
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Cook for 1–2 minutes per side until just set and lightly golden. Repeat to make 2–3 large crepes.
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Let them cool slightly, roll them up, and slice into fettuccine-style ribbons.
2. Make the Creamy Lamb Sauce
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In a skillet over medium heat, cook the ground lamb until browned and caramelized. Season with salt.
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Stir in cream cheese and/or heavy cream until melted and creamy.
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Add butter or tallow for extra richness.
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Simmer until thickened slightly (about 2–3 minutes).
3. Assemble
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Add your sliced egg “pasta” ribbons to the pan with the sauce.
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Toss gently to coat and warm through for 1–2 minutes.
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Plate it up and finish with a bit of extra butter or cheese, if desired.
✅ Tips
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Want more chew? Let the egg crepes cool completely before slicing.
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Use sheep milk cheese or goat butter for a 100% ruminant option.
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For a zero-dairy version: swap cream with lamb bone broth + extra fat.
Let me know if you want a beef version, a pasta bake, or a “mac and cheese” style carnivore twist next!