Best 3 Spaghetti Carbonara Paleo Style Recipes
Spaghetti carbonara is a classic Italian dish that is typically made with spaghetti, eggs, pancetta, and Parmesan cheese. While the traditional recipe is delicious, it is not paleo-friendly due to the use of pasta and cheese. However, it is possible to make a paleo-friendly version of spaghetti carbonara using alternative ingredients. This recipe uses zucchini noodles instead of spaghetti, and almond flour instead of Parmesan cheese. The result is a delicious and satisfying dish that is perfect for those following a paleo diet.
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SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
SPAGHETTI CARBONARA (PALEO STYLE)
Easy paleo pasta: gluten-free, lactose-free, and delicious.
Provided by Nick_Lemon1
Categories Pasta Carbonara
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 34.4 g, Cholesterol 224.9 mg, Fat 28.7 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 1090.7 mg, Sugar 1.3 g
SPAGHETTI CARBONARA (PALEO STYLE)
Easy paleo pasta: gluten-free, lactose-free, and delicious.
Provided by Nick_Lemon1
Categories Pasta Carbonara
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 34.4 g, Cholesterol 224.9 mg, Fat 28.7 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 1090.7 mg, Sugar 1.3 g
Tips:
- Use high-quality ingredients for the best flavor. Look for organic, pasture-raised eggs, thick-cut bacon, and freshly ground black pepper.
- Don't overcook the eggs. The key to a creamy carbonara is to cook the eggs gently so that they thicken but don't scramble.
- Add the cheese gradually, stirring constantly, until the sauce is smooth and creamy.
- Serve the carbonara immediately, garnished with additional black pepper and grated Parmesan cheese.
- If you don't have pancetta or guanciale, you can use thick-cut bacon. Just be sure to cook it until it's crispy before adding it to the pasta.
- If you're following a vegan diet, you can use nutritional yeast instead of Parmesan cheese, and tofu or tempeh instead of bacon or pancetta.
Conclusion:
Spaghetti carbonara is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great option for a quick and easy weeknight meal, or for a special occasion dinner. With its rich and creamy sauce, crispy bacon, and perfectly cooked spaghetti, carbonara is sure to please everyone at the table. So next time you're looking for a new pasta dish to try, give this paleo-friendly version of spaghetti carbonara a try.
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