Author: Carnivore JT

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Carnivore Carbonara

A simple carnivore take on classic carbonara using egg white noodles, crispy pancetta, eggs, and Pecorino Romano. No cream needed.

Ingredients

  • 2 packages egg white noodles
  • 4 oz pancetta, diced
  • 2 whole eggs
  • 3 egg yolks
  • 150 g Pecorino Romano, finely grated

Instructions

  1. Prepare the noodles
    Drain the egg white noodles and pat them dry. Set aside.
  2. Cook the pancetta
    Add the diced pancetta to a large skillet over medium heat. Cook until browned and crispy and the fat has rendered.
  3. Make the carbonara sauce
    Remove 3 tablespoons of the rendered pancetta fat from the skillet. In a bowl, whisk together the 2 whole eggs, 3 egg yolks, grated Pecorino Romano, and reserved pancetta fat until well combined.
  4. Add the noodles
    Add the egg white noodles directly to the skillet with the pancetta. Toss over low heat until the noodles are hot and coated in the rendered fat.
  5. Add the sauce
    Remove the skillet from the heat. Pour the egg and cheese mixture over the hot noodles. Toss continuously until the eggs and Pecorino create a thick, creamy sauce that coats the noodles. The residual heat from the pan and noodles will gently cook the eggs without scrambling them.
  6. Serve
    Plate immediately and finish with additional freshly grated Pecorino Romano, if desired.

Tip: Once you add the egg mixture, keep the skillet off direct heat. If the sauce gets too hot, the eggs will scramble instead of creating the creamy carbonara texture.

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Chips & Smoked Queso – Carnivore Protein Style

This is the ultimate high-protein carnivore snack — crispy chicken chips paired with rich, smoky queso loaded with melted cheese and bold flavor. Perfect for game day or content that hits.

Ingredients

Chips

  • 1 lb chicken breast, cut up
  • 2 tsp Cajun seasoning
  • 2 tsp jalapeño salt
  • 2 tsp baking powder

Queso

  • 8 oz Monterey Jack cheese, cubed
  • 8 oz Colby Jack cheese, cubed
  • 8 oz sharp cheddar cheese, cubed
  • 8 oz cream cheese
  • 1 can Rotel Diced Tomatoes & Green Chilies
  • 1 can green chiles
  • 1 can diced jalapeños (optional)
  • 1/2 cup heavy whipping cream

Garnish

  • Diced tomato
  • Sliced jalapeño
  • Chopped cilantro

Instructions

1️⃣ Chicken Chips

  1. Preheat oven to 450°F.
  2. Add chicken, Cajun seasoning, jalapeño salt, and baking powder to a food processor.
  3. Blend until completely smooth and paste-like.
  4. Spread mixture between two sheets of parchment paper.
  5. Roll out paper thin using a rolling pin.
  6. Remove top parchment and place on a baking sheet.
  7. Bake for 30–45 minutes, or until golden brown and crispy.
  8. Let cool, then break into chip-sized pieces.

2️⃣ Smoked Queso

  1. Preheat smoker to 200°F.
  2. In a cast iron skillet, add cheeses in sections for even melting.
  3. Add Rotel, green chiles, jalapeños (if using), and heavy cream.
  4. Place skillet in smoker and cook for 30 minutes.
  5. Remove and mix everything together until smooth.
  6. Season with:
    • Smoked paprika
    • Garlic powder
    • Black pepper
  7. Return to smoker for an additional 30 minutes.
  8. Stir again until fully combined and creamy.

3️⃣ Garnish & Serve

  1. Top queso with diced tomato, sliced jalapeños, and chopped cilantro.
  2. Serve hot with crispy chicken chips.
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The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Smoked Beef Pastrami Ribs

Beef Pastrami Ribs

Turn rich beef ribs into bold, deli-style pastrami with a deep cure, peppery crust, and slow smoke. Perfect for slicing thick and serving hot off the board.

Ingredients

  • Beef Ribs (plate ribs preferred)
  • 1/3 cup Kosher Salt
  • 3 tbsp Pickling Spice
  • 2 tbsp Pink Curing Salt (Prague Powder #1)
  • 1 gallon Water (or enough to fully cover ribs)

For the Pastrami Rub (after brine)

  • 4 tbsp fresh coarsely ground black pepper
  • 2 tbsp coriander powder
  • 1 tsp mustard powder
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder

Instructions

1️⃣ Brine

  1. In a large container, combine water, kosher salt, pickling spice, and pink curing salt. Stir until fully dissolved.
  2. Place ribs in a brining bag or food-safe container.
  3. Pour brine over ribs until fully submerged.
  4. Seal and refrigerate for 7–10 days, flipping once daily to ensure even curing.

2️⃣ Rinse & Dry

  1. Remove ribs from brine.
  2. Rinse thoroughly under cold water to remove excess cure.
  3. Pat completely dry with paper towels.
  4. Place uncovered in the fridge for 12–24 hours to develop a tacky surface (pellicle) for better smoke adhesion (optional but recommended).

3️⃣ Season

  1. Lightly coat ribs with a binder (mustard or beef tallow).
  2. Generously apply pastrami rub, pressing it firmly onto all sides.

4️⃣ Smoke

  1. Preheat smoker to 250°F.
  2. Use oak, hickory, or cherry wood.
  3. Smoke ribs until internal temperature reaches 165–170°F (about 4–5 hours depending on size).

5️⃣ Wrap & Finish

  1. Wrap ribs tightly in butcher paper or foil.
  2. Return to smoker and cook until internal temperature reaches 200–203°F and ribs are probe tender.

6️⃣ Rest & Slice

  1. Remove from smoker and rest wrapped for at least 1 hour.
  2. Slice between bones or carve across the grain.
  3. Serve hot and enjoy that smoky, peppery pastrami flavor.

🔥 Pro Tip: Chill overnight after cooking for ultra-clean slices, then reheat gently before serving for true deli-style pastrami ribs.

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Carnivore Cajun Tuna Cakes

Crispy edges. Tender center. Zero fillers.
High-protein, animal-based fuel with a Cajun kick.

Perfect for meal prep, cutting phases, or stacking protein without carbs.

Ingredients

  • 2 cans Safe Catch low mercury tuna, drained
  • 2 large eggs
  • ½ cup pork rinds, finely crushed
  • 8 oz shredded cheese
  • 2 tbsp finely chopped chives
  • 2 tbsp chipotle lime mayo
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • Cajun seasoning (for topping)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine tuna, eggs, crushed pork rinds, shredded cheese, chives, chipotle lime mayo, salt, pepper, and garlic powder.
  3. Mix thoroughly until fully incorporated.
  4. Form mixture into evenly sized patties and place on prepared baking sheet.
  5. Generously season the tops with Cajun seasoning.
  6. Bake for 30–40 minutes, or until the cakes are set and golden brown on the outside.
  7. Remove from oven and allow to cool slightly before serving.

Pro Tips

  • For extra crispiness, broil the last 2–3 minutes.
  • Pan-sear in butter after baking for a golden crust.
  • Top with a dollop of extra chipotle lime mayo for added richness.

Estimated Macros (Per Serving – Makes 4 Cakes)

  • Calories: ~420
  • Protein: ~42g
  • Fat: ~28g
  • Carbs: ~1–2g

Savage Carnivore approved.
Simple ingredients. Maximum protein.

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Smoked Salmon Pinwheels

Ingredients

Salmon

  • 1 side of salmon, skin removed and fully deboned
  • Seasoning of choice

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 2 cups shredded cheese
  • 1 cup chopped bacon bits
  • 2 tbsp chives, finely chopped
  • Season to taste

Instructions

  1. Prepare the filling
    In a bowl, mix the softened cream cheese, shredded cheese, bacon bits, chives, and seasoning until fully combined. Set aside.
  2. Trim the salmon
    Trim the salmon side into a uniform rectangle so it rolls evenly and cooks consistently.
  3. Spread the filling
    Evenly spread the filling mixture over the surface of the salmon, leaving about ½ inch clear along one long edge.
  4. Roll and tie
    Starting from the filled edge, roll the salmon tightly into a log.
    Secure with two pieces of butcher’s twine, spaced evenly.
  5. Cut into pinwheels
    Slice the roll in half (or into individual pinwheels if you prefer smaller portions).
    Lightly season the outside of each piece.
  6. Prepare for the smoker
    Place the pinwheels on pre-soaked cedar planks.
  7. Smoke
    Smoke at 250°F (121°C) for about 60 minutes, or until the internal temperature reaches 140–145°F in the thickest part.
  8. Rest and serve
    Rest for 5 minutes, remove the twine, and serve warm.

Carnivore JT tip

For tighter pinwheels and cleaner slices, place the rolled salmon in the fridge for 15–20 minutes before tying and cutting.

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,