Paleo + pasta. Who knew it was possible? Between spaghetti squash, zoodles, kelp noodles, miracle noodles and all the other hipstery grain-free noodle varieties available to us gluten-phobes out there...we can still have our pasta and eat it too! My mom showed me this recipe last time I was home and I just had to make it paleo...which really just consisted of finding a noodle alternative because everything else was totally compliant.
If you want a little more of a protein bang, just add some grilled chicken on top and you're set. I content with just the pancetta, but some of the more hard core paleo peeps get all bent out of shape when recipes skimp out on their neck vein provoking protein.
- 1/3 cup pancetta
- 4 pastured egg yolks
- Salt and pepper to taste
- 2 bags of miracle noodles (a small spaghetti squash will work too...see note below the instructions for direction)
- 1/4 cup shredded parmesan cheese
- Add pancetta to a skillet over medium high heat and cook until browned and grease has rendered.
- Remove pancetta to a mixing bowl, leave the grease in the skillet and set aside.
- Add egg yolks, salt and pepper to the mixing bowl and whisk together with the pancetta.
- Rinse and strain your miracle noodles and add to a pot of boiling water for 2 minutes (with the lid on).
- Immediately strain the noodles and add to the mixing bowl. Toss to coat the noodles with the yolk and pancetta.
- Toss in the parmesan right after and mix through so it partially melts throughout the noodles.
- Add additional salt and pepper to taste.
- If you want the yolk to be a little thicker, microwave for about 15 seconds (don't microwave too long, otherwise the yolk will cook through too much and you won't have creamy carbonara noodles!)
If using spaghetti squash: Skip step 4 and make sure you add the hot squash strands to the yolk/pancetta mixture immediately after the squash is done cooking. The noodles need to be hot so that the yolk partially cooks and thickens.