Sjögräsnudlar – seaweed noodles are not yet so well known here. They are made from seaweed, aloe vera and brown algae. They have few calories, are suitable for a KETO diet and can be eaten raw or cooked.
It seemed a little strange when I opened the Sjögräsnudlar packet. The seaweed noodles are odourless and almost tasteless. They are perfect for all kinds of pasta dishes as a substitute for noodles.
I used them to make spaghetti carbonara, the most famous pasta dish after bolognese from Italy. Just as it should be in the original with eggs, pecorino cheese and bacon.
Ingredients
300 g sjögräsnudlar
200 g pork cheek or belly bacon
2 eggs
2 egg yolks
150 g pecorino
Olive oil
Salt and pepper
Cut the meat into small cubes and fry in olive oil in a large pan. The pan should be large enough for the sjögräsnudlar, which are added afterwards.
At the end, turn off the heat of the cooker.
Mix the eggs and egg yolks in a bowl, add salt and pepper and mix in the grated pecorino.
Add the seaweed pasta directly to the pan with the and pour the egg and cheese mixture over it. Stir everything together well.
Turn up the Sjögräsnudlar Carbonara with a large meat fork and place in portions on a plate. Sprinkle pecorino and some black pepper on top and serve immediately.
Buon appetito!
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck wielding the wooden spoon!
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Carbonara mit Sjögräsnudlar – Seegrasnudeln als Pasta