How to Make Spaghetti Carbonara With Cream And Pancetta

Spaghetti Carbonara (Paleo Style)

Add 1/2 to 3/4 cup more of pasta water and simmer sauce until.

Recipe Summary Spaghetti Carbonara (Paleo Style)

Easy paleo pasta: gluten-free, lactose-free, and delicious.

Ingredients | Spaghetti Carbonara With Cream And Pancetta

1 large spaghetti squash, halved and seeded

¼ cup extra-virgin olive oil

8 slices bacon, diced

1 large tomato, diced

1 teaspoon salt

1 teaspoon ground black pepper

4 large egg yolks

3 sprigs fresh basil

Directions

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet.

Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.

Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat.

Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Info | Spaghetti Carbonara With Cream And Pancetta

prep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Spaghetti Carbonara (Paleo Style)

Meat and Poultry Recipes, Pork,