Do you love pasta but are trying to stay off carbs to get your summer swimsuit body on fleek? Don’t worry, these creative chefs got you. They’re using everything except flour to make non-traditional noodles that will turn your head – and help turn heads when you finally make it to the beach.
Radiator, Washington, D.C.
You won’t miss the carbs in this indulgent carbonara. Instead of noodles, executive chef Jonathan Dearden uses shredded spaghetti squash cooked in white wine, garlic, and cream stand. He tops off the strands with smoked pork belly, an egg to pop, and plenty of parmesan. Make a reservation at Radiator.
Charlie Palmer Steak, Napa, California
You won’t believe your eyes, but these noodles are ears. Crispy pig ears to be exact. The expectation-flipping pad thai features the porky pasta tossed with spicy peanuts, cilantro, and lime. Make a reservation at Charlie Palmer Steak.
FANG, San Francisco, California
Japanese shirataki noodles are made from konjac yams. The low-carb strands are topped off with lime-scented pork chops. It all adds up to a wholesome take on yakisoba. Make a reservation at FANG.