Do you love a classic Carbonara? No cream, just silky egg yolk. Well this is a classic Italian Carbonara recipe, but with a twist. Instead of spaghetti, we are using parsnip noodles. Yes, this delicious vegetable creates the perfect base for a paleo and gluten-free Carbonara.
The recipe is really simple and requires only a few ingredients, but it’s incredibly flavourful. You just need to make sure you follow the recipe instructions correctly so that you don’t cook the egg, but just allow it to coat the parsnip noodles while they are still hot. Often restaurants make spaghetti Carbonara with cream, but the classic Italian recipe actually contains only egg yolks and seasoning, as well as pancetta of course.
Besides spiralized parsnip, you can also make this recipe with courgetti (zoodles). They are also a great option if you would like to avoid any grains and gluten, and make this a paleo meal.
Yields 1 serving
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 large parsnip (spiralized)
- 2 egg yolks
- 3/4 cup diced pancetta
- 1 garlic clove (peeled)
- 1 tbsp dried parsley or other herbs (optional)
- salt & black pepper to taste
- 1/4 cup grated Parmesan / Pecorino Romano cheese (skip if paleo)
- 2 tbsp extra virgin olive oil
- Heat a pan to a medium temperature with the extra virgin olive oil.
- Add the garlic clove to the pan (gently crushed) and let it flavour the olive oil for a minute.
- Add the pancetta and discard the garlic clove.
- Add the parsnip noodles, the salt, pepper and parsley, stir well and place the lid on. Let the noodles and pancetta cook gently for about 5 minutes tossing the ingredients occasionally.
- Once the parsnip noodles have soften and the pancetta is cooked turn off the heat.
- In a separate bowl whisk the egg yolks and pour over the parsnip pasta in the pan, tossing well as you pour over. You have to keep tossing the ingredients quickly so that the egg yolks don't get cooked. Otherwise you could accidentally make scrambled eggs in pasta.
- Serve with some grated Parmesan or Pecorino Romano cheese on top.
Double the ingredients to make this a meal for 2. Traditionally there are no herbs in the Carbonara pasta, but the parsley adds a nice flavour.