Primal Pasta Carbonara

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. 

Ingredients

  • 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

Method

  1. Add pancetta to a skillet over medium high heat and cook until browned and grease has rendered.
  2. Remove pancetta to a mixing bowl, leave the grease in the skillet and set aside.
  3. Add egg yolks, salt and pepper to the mixing bowl and whisk together with the pancetta.
  4. Rinse and strain your miracle noodles and add to a pot of boiling water for 2 minutes (with the lid on).
  5. Immediately strain the noodles and add to the mixing bowl. Toss to coat the noodles with the yolk and pancetta. 
  6. Toss in the parmesan right after and mix through so it partially melts throughout the noodles.
  7. Add additional salt and pepper to taste.
  8. 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!)

Servings: 2

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.