I have always wanted to try Carbanara, ever since I saw it once in a restaurant. What is a Carbanara? Let’s ask Wikipedia:
Carbonara is an Italian pasta dish from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.
Now that we have that out of the way, there is a small glitch. My family is trying to cut carbs and therefore wont eat pasta at this time. Solution: Break out my spiralizer.
We all loved this dish and ate the entire pan of it, wanting more. I think next time I will have to double the batch. Since there was no left overs I can’t say if it saves well but I can tell you, it was absolutely delicious.
- 8 strips of Bacon
- 1 egg + 1 egg yolk
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup heavy whipping cream
- 4 tsp corn starch
- 1/2 cup + Parmesan cheese
- salt and pepper
- 3 large yellow squash
- 1 cup peas
- Spiralize your yellow squash and set aside.
- Fry bacon in a large pan keeping the bacon grease for later use (set bacon aside and crumble once it is cool.
- In a medium size bowl mix eggs, onion and garlic powder, salt and pepper to taste. Set aside.
- Mix cream and cornstarch together and add to medium sized sauce pan. Do not let it boil and keep a constant eye on this stirring often. Once it starts to get thick add in your cheese.
- Once creamy, slowly add this to the egg mixture, whisking constantly to avoid clumps. Add back into the sauce pan and keep warm......just warm, do not let this get too hot and stir frequently.
- Heat the leftover bacon grease back up and fry your spiraled squash, just till slightly tender.
- Drain the squash if needed, add cream, crumbled bacon and peas.
- Serve warm.
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