This Carnivore Pasta Recipe Will Make You Forget Regular Noodles

Ingredients

• 3 cups Chicken Breast (cubed, trimmed of skin and visible fat)
• 3 oz Cream Cheese (softened, full‑fat)
• 3 tablespoons Beef Gelatin (unflavored; can use pork gelatin if preferred)
• 2 large Eggs (room temperature)
• 0.75 teaspoon Baking Soda (helps create springy texture)
• 1 pinch Redmond Real Salt (large pinch, adjust to taste)
• 0.25 teaspoon Turmeric Powder (optional, for yellow color)
• 6 tablespoons Egg White Powder (helps absorb moisture and prevent eggy texture)
• 5 tablespoons Water (hot (190‑200°F), added to soften gelatin and adjust consistency)

Instructions

1. Prepare Ingredients

   Gather all ingredients, measure them, and set the water for heating.

   Time: PT5M

2. Blend Chicken

   Place the cubed chicken breast in the food processor and pulse until it becomes a smooth paste.

   Time: PT5M

3. Add Seasonings

   Add baking soda, a large pinch of Redmond Real Salt, and turmeric (if using) to the chicken paste. Blend briefly to incorporate.

   Time: PT2M

4. Incorporate Cream Cheese

   Add the softened cream cheese and blend until the mixture is completely homogeneous.

   Time: PT2M

5. Add Eggs

   Crack the two eggs into the processor and blend until fully incorporated.

   Time: PT2M

6. Add Gelatin

   With the processor running, slowly sprinkle the beef gelatin over the mixture, scraping down the sides as needed.

   Time: PT3M

7. Add Egg White Powder

   Gradually add the egg white powder, one spoonful at a time, while the processor continues to run. Blend until the texture resembles thick nacho cheese and holds its shape.

   Time: PT3M

8. Heat Water for Gelatin Softening

   In a small pot, heat water to about 190‑200°F (88‑93°C).

   Time: PT5M

   Temperature: 190°F

9. Add Hot Water to Paste

   While the processor is still running, slowly drizzle 4‑6 tablespoons of the hot water into the noodle mixture to soften the gelatin and achieve a pipe‑able consistency.

   Time: PT2M

10. Transfer to Piping Bag

    Fit a small round piping tip onto a disposable piping bag, fill the bag with the warm noodle paste, and set aside.

    Time: PT3M

11. Prepare Simmering Water

    Fill a large pot with water and bring it to a gentle simmer (just below boiling).

    Time: PT5M

    Temperature: 190°F

12. Pipe Noodles into Water

    Holding the piping bag over the simmering water, pipe strands of noodle about 10 at a time. Cook until the noodles float to the surface (≈2 minutes).

    Time: PT5M

13. Remove and Rest

    Using a slotted spoon, lift the cooked noodles out of the water and place them in a bowl.

    Time: PT2M

14. Optional Re‑heat Before Serving

    If the noodles have cooled, return them to simmering water for another 2 minutes, then drain.

    Time: PT2M

15. Plate and Serve

    Toss the noodles with your favorite keto sauce—marinara with meatballs, or Cincinnati‑style three‑way chili—and enjoy.

    Time: PT2M

Nutrition Facts

Calories

283

Protein

22 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Breast: Ground chicken, Turkey breast
• Instead of Cream Cheese: Mascarpone, Full‑fat Greek yogurt (drained)
• Instead of Beef Gelatin: Pork gelatin, Agar‑agar (different texture)
• Instead of Eggs: Egg substitute (liquid) – not recommended for texture
• Instead of Redmond Real Salt: Kosher salt, Sea salt
• Instead of Egg White Powder: Dried egg whites, Additional whole eggs (changes texture)

Equipment Needed

• Food Processor
• Piping Bag
• Piping Tip
• Large Pot
• Thermometer
• Slotted Spoon
• Measuring Cups and Spoons
• Mixing Bowl

Critical Steps — Do Not Skip

• Fully blend chicken into a smooth paste.
• Add gelatin slowly while the processor is running to avoid clumps.
• Maintain the noodle mixture at a warm temperature until piping.
• Pipe noodles into simmering (not boiling) water to achieve proper texture.

Chef Tips from the Video

• Use a small round piping tip (like a #2 or #3) for spaghetti‑sized strands.
• If you don’t have a food processor, a high‑speed immersion blender can work but may require extra scraping.
• A pinch of turmeric adds a pleasant yellow hue without affecting flavor.

Troubleshooting

Storage

Refrigerator: Store cooked noodles in an airtight container for up to 3 days. Re‑heat in simmering water before serving.

Freezer: Freeze uncooked noodle portions in zip‑top bags for up to 1 month. Drop frozen noodles directly into simmering water and cook until floating.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• Freeze uncooked noodle portions in zip‑top bags; they can be dropped straight into simmering water.
• Cook a large batch, drain, and store in the refrigerator; re‑heat in hot water for 2 minutes before serving.
• Prepare keto marinara or three‑way chili ahead of time and reheat gently.

Frequently Asked Questions