INGREDIENTS: (makes 1 serving)300g (10 oz) shirataki noodles, washed and drained
pecorino romano cheese ( or parmesiano reggiano )
80g (3 oz) guancale (or bacon)
1 packet bouillon granules
DIRECTIONS:First cut the shirataki noodles in half. To get rid of the smell, dump the noodles into a pot and pour in enough water to cover. Bring to a boil. Once it comes to a boil, turn off the heat and drain in a colander. Discard the water. Combine 300ml (1 1/4 cup) water and one packet of bouillon granules into a pot and bring to a boil. Add in the shirataki noodles and cook for 2-3 minutes. Turn off the heat and set aside to let the noodles take in the flavor.
In a bowl, combine two eggs, black pepper and cheese. Mix well to combine and set aside. Next, cut up the guancale or bacon into 1-inch small pieces. Heat some olive oil in a frying pan and cook the guancale or bacon until crispy. Drain the shirataki noodles in a colander of excess water. Transfer the noodles into the frying pan and cook it together with the crispy guancale or bacon for another minute or two. Turn off the heat and immediately pour the egg mixture over the noodles. Mix it together to coat, letting the residual heat cook the egg mixture. Do not overcook the eggs or else they will turn into scrambled egg! Once egg is no longer runny, transfer to a plate. Sprinkle with black pepper and more cheese and serve immediately.