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Regime Type:

PKD (With Allowances)

Liver Carbonara

Introduction & Inspiration

Liver Carbonara is a delicious 'pasta' style dish which is extremely creamy, savoury and satisfying. This is a great PKD alternative to the more classic version. The liver 'pasta' is a perfect match for the creamy sauce.

The dish is simple enough to prepare, so please do give it a go and let me know how it turned out for you.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less Than 30 Minutes

Serving Size

1 x Liver Carbonara

Main Ingredients:

1/2 x Sheet Liver 'Pasta' (approx. 80g)

50g Pork Belly (fatty)*

60g Pig Brains - Poached

70ml Egg Yolk Sauce - Pasteurised

70ml Bone Broth - Hot (plus 15ml extra as required, to thin the sauce)

Salt To Taste



Fresh or Dried Parsley (Optional)

1 Tbsp Cured Egg Yolk - Grated (Optional)

10g Crispy Parma Ham Flakes

Recipe Instructions

Pre heat the oven to 80c. 


Make the liver sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the liver 'pasta' to fall into. Reserve.


Chop the pork belly into small cubes on a wooden chopping board. Add the cubes to a frying pan on medium heat. Cook for a couple of minutes until the cubes starts to release some of their fat.


While the pork belly is cooking, add the egg yolk sauce and pork brains to a medium sized glass bowl. Add a touch of salt and then use an electric hand whisk to whisk the ingredients together to create a nice thick sauce. Add a little bone broth (or hot water) to thin the sauce down slightly, as required.


Once the pork belly has released some of its cooking fat, turn the frying pan heat to low-medium and add the sauce to the pan. Use a spatula to give the sauce a good mix into the cooking juices from the pork belly. If the sauce is a touch too thick, add a little extra bone broth and stir in well.


Warm the serving dish in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your dish.

Add the liver 'pasta' to the frying pan and use a spatula to coat all the pasta in the creamy sauce. Leave the 'pasta' for a minute or so in the warm sauce, so that everything becomes nice and hot.


Remove the serving dish from the oven.


Transfer the liver carbonara to the warm serving dish. Season your carbonara with a little parsley (optional) and top with some grated cured egg yolk and crispy Parma ham flakes.


Enjoy nice and hot!


*If you do not have any pork belly available use a flavourful meat, such as Eskimo Kitchen's Smoked Marble or Dwarf sausage, or even their Donkey or Buffalo salamis. They're all delicious and will add wonderful flavours to your carbonara!

If you use smoked sausage or if your pork belly is not very fatty, then use some extra fat for a good PKD ratio.


Your liver sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine. If you do not have a machine to cut the liver sheet into fettucine type strips, simply place the liver sheet on a large wooden chopping board and cut long strips with a width of approximately 6mm. They're probably just as good. I just like using my gadgets.


Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.


Check out my cooked Liver 'Pasta', Brains - Poached, Egg Yolk Sauce - Pasteurised and Bone Broth - Pressure Cooker recipes for instructions on how to make all of thes


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