Paleo Bacon Carbanara Pasta (Gluten/Grain/Dairy Free & Low Carb and keto directions)
I am just swimming in a sea of Sprilized Creativity! Come join me!!! Today I went for a nose dive in yellow squash pasta drenched in a creamy carbonara sauce. This pasta dish is pretty killer, if you ask me!
The trick to this sauce is not letting the eggs get too hot too fast. This is why you need to heat the milk up first and gradually allow the eggs to come to the same temperature. The idea of the sauce is similar to making custards. Patience is definitely required for this recipe to turn out.
In this recipe the starch is for thickening the sauce as the squash noodles release a lot of liquid. If you are eating keto you could omit the starch for a thinner sauce. Or use Just a little starch combined with about 1/2 a tsp of xanthan. If using miracle noodles, kelp noodles or spaghetti squash no thickener would be needed at all.
Bacon Carbanara Pasta
6 Strips of Bacon, cooked, and crispy
1 Whole Egg + 1 Egg Yolk
Salt to taste
Pepper to taste
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 Cup plus 1 1/2 TBSP Heavy Cream or Heavy Coconut Milk from a can
4 tsp Starch (tapioca, arrowroot or potato)
3 Yellow Squash; (spiralized)
In a mixing bowl mix together eggs, salt, pepper, onion powder, and garlic powder; set aside.
In a saucepan over low heat, pour in milk and mix in starch. Do not allow to boil, just heat milk through.
Add milk slowly to egg mixture; whisking constantly; pour back into sauce pan over low heat. Mix until thickened and creamy; set aside.
Using a spiralizer, make yellow squash into pasta
Heat oil in a pan and cook squash. The squash will cook up quickly.
Turn off heat and mix squash with Carbanara sauce.
Sprinkle with bacon.