Spaghetti Carbonara is a delicious cheesy, eggy, carb-y dish. When you’re eating paleo, specifically on the Whole30, ain’t no cheese for miles. So, making due with what I had, I tried to recreate the Italian favorite while making it totally paleo, and the end result was pretty darn delicious.
Ingredients (for single serving):
~1 cup spaghetti squash, baked and forked (if you don’t know how to handle spaghetti squash, read this first).
4 cloves of garlic, rough chopped, in big chunks
2 tablespoons of chives, cut tiny
2-3 strips of paleo compliant bacon, cut into small chunks
1 egg (along with a dash of vinegar for poaching)
Red pepper Flakes
Optional: teaspoon of white wine vinegar for added acidity
As always, this recipe is quick, easy, and awesome. Start by prepping your ingredients. This means cooking the squash and cutting up your bacon, garlic, and chives.
First, fry your bacon for about 4-5 minutes, until it has begun to brown and there’s a good amount of fat on the pan. Remove the bacon, put it on a paper towel to drain off some fat.
Toss garlic into the bacon fat, letting it cook until the garlic just begins to brown. Be careful, because garlic burns easily, so watch it, keep it movin’.
Then, add your prepared squash in, and mix everything together. Add your bacon back in, and then sprinkle with chives. Give a shake or two of red pepper flakes, adjusting to your own spice preference. I also added some crushed black pepper. Additionally, if you want, you can add a splash of white wine vinegar here, though I chose not to.
Set that delicious concoction aside and poach your egg. To poach an egg, bring water to a boil, and when it’s hot, add a splash of white or white wine vinegar (the ratio should be 1:10 vinegar to water). Then, swirl the water to create a little tornado/vortex in the center, like you did when you were a kid. Crack an egg into a bowl, and pour the egg quickly into the vortex, and keep the vortex going without damaging the egg. This helps it maintain it’s shape. Let it boil for about 3 minutes, less if you like it runnier, more if you like it fully done through. If that tutorial seems confusing, you can read much longer instructions here.
Adorn your squash with a poached egg, and go to town. I like to break the egg up and mix everything into a delicious yolky mess. Enjoy!