Low Carb Pancetta Sprouts. I have a friend whose birthday is the same day as mine and as a treat, I took her to The LaurelHurst Market for dinner. Along with the birthday stuff they gave me, I also purchased ¼ lb of pancetta and some of their Chicken Liver Paté. I think mine is better but theirs was just starring me in the face, begging me to buy some…so I did. The paté and birthday bacon are long gone but I stuck the pancetta in the freezer. I pretty much always have boiled mung bean sprouts in the fridge as I eat them in different ways as a side dish 3-4 times a week. So just to do something a little differently I decided to do a pot-load of garlic with my pancetta and some of the sprouts. Wow was it good. It was so good, I decided to post a recipe with it. Here are some of the other things I do with sprouts and these do not count the sauces I put on them or adding to salads. Puttanesca Over Mung Bean Sprouts, Mung Bean Sprouts Carbonara, and Chicken Parmesan Over Sprouts. Sprouts are a terrific substitute for high carby pasta and can be used in most any of your pasta recipes, and the most ridiculous part of all this is that the recipe has a measly three ingredients. Yup, that’s just three. Actually, four If you count the pepper.
With all that said, if you can’t find pancetta, bacon makes a good stand-in so don’t not make this low carb panceaa sprouts because you can’t find or get pancetta.
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- ½ Lb Pancetta (Or Bacon)
- 1 Lb Boiled Sprouts
- 2 T Crushed Garlic***
- Freshly Ground Pepper
- Bring large pot of water to a boil, dump in sprouts, turn to simmer and cook for 4-5 minutes.
- Drain sprouts well.
- Sauté pancetta until just beginning to crisp. DO NOT drain fat.
- Add garlic, sauté 1 minute, and add in drained sprouts to heat.
- Serve with lots of freshly ground pepper.
- 4 Servings
- 270 Calories, 12.7 Protein, 22.1g Fat, 6.2g Carbs, 1.1g Fiber, 5.1g Net Carbs