Pasta

Low Carb Butternut Carbonara

0 comments

Using a puree of roasted butternut squash adds an amazing flavor to this rich and creamy dish. Make it dairy free by omitting the cheese, and use coconut milk instead of cream.

Chop peeled squash, toss with olive oil, and season with salt and pepper. Roast in oven for 20-40 minutes or until tender and golden (that’s where the flavor comes from!!).

Note: While you only use a bit of the squash for this recipe, prepare it all anyway. The puree freezes great and you can add it to so many dishes (soup, casserole, sauces…) for a burst of flavor, texture, vitamins, and you can even use it as a thickener!

Add the rinsed and boiled/microwaved shirataki noodles to sauce mixture, stir until well combined. Turn off heat and quickly stir in the egg yolks. Don’t let the mixture sit, you want it constantly moving so the egg yolks cook smoothly with the residual heat from the sauce/noodles.

Low Carb Butternut Carbonara

Marla Hingley
For dairy free, omit cheese and replace cream with canned coconut milk.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 3

Ingredients
  

  • 2 pkgs shirataki fettuccine-style noodles
  • 6 slices pancetta or bacon cooked & chopped

Sauce

  • ½ cup heavy cream
  • 2 egg yolks
  • 2 Tbsp butter
  • 1/3 cup Parmesan cheese grated
  • ½ tsp dried sage
  • 3 Tbsp roasted butternut squash puree or more to taste
  • Fresh parsley garnish

Instructions
 

  • Peel butternut squash*, and chop into 1" pieces. Toss with olive oil, season with salt and pepper and place on parchment lined baking sheet. Roast at 425°F for 20-40 minutes, tossing halfway through, or until tender and golden (that's where the flavor comes from!!). Use an immersion blender or food processor to puree squash, set aside.
  • Cook bacon, set aside.
  • Rinse noodles well, place in bowl and microwave for 1 minute. Set aside.
  • Add butter to skillet on medium-high heat, cook until butter just starts to turn golden. Add puree and sage, stirring until smooth, then stir in cream, cheese, and noodles.
  • Remove from heat and quickly stir in egg yolks. Do not let them sit in in one place - pour eggs into skillet in a steady stream while continually stirring. This allows them to cook into a smooth creamy texture using the residual heat from the sauce/noodles.
  • Season to taste with salt and pepper. If sauce is too thick, thin with a bit of water or chicken stock.
  • Divide into bowls (3-4 portions depending on size), and top with bacon and fresh parsley.

Notes

*While you only need a small amount of butternut puree, prepare the entire squash and freeze whatever is leftover to use in another dish.
Tried this recipe?Let us know how it was!

[hr]Keto-Friendly Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating