I was inspired by my daughters’ birthday meal at the Olive Garden this year. One of them had their pasta carbonara, which featured a rich bacon cream sauce. I knew that sauce would be ideal on a low carb lifestyle, so I set out to replicate the flavors of that meal. I think I came pretty close with the recipe below. I tested a couple different “pastas” in my day from Dreamfields (whose carb counts I no longer believe), shirataki or miracle noodles (whose texture and smell leave something to be desired), Italian faux rice (minced Cauliflower with garlic, olive oil, and Italian spices), and spaghetti squash. In this recipe, I used the spaghetti squash method, but the faux rice worked well too.
- 8 slices bacon
- ½ small onion, diced
- 2 cloves garlic
- ¼ cup white wine (optional)
- 4 eggs, beaten
- ½ cup Parmesan cheese, grated
- ¼ cup heavy cream
- ¼ cup water, as needed
- ⅛ tsp black pepper
- ⅛ tsp salt
- ⅛ tsp parsley
- Quarter one spaghetti squash. In a large pot of boiling salted water, place spaghetti squash for 20-30 minutes until the stringy inside easily flakes out.
- In a large frying pan, cook bacon until crispy and set aside. Remove all but 2 tbsp of bacon fat from pan. Cook onions until translucent. Add garlic, and cook one more minute. Add white win if desired, and reduce to desired consistency.
- Add chopped bacon and spaghetti squash back to frying pan. Add beaten eggs, continuously stirring until beginning to set. Add cheese, cream, and water. Stir into well incorporated and “noodles” are covered.
- Serve with dash of parsley and Parmesan cheese.
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