Ingredients
Scale
For the carbonara:
- 1 medium butternut squash, peeled and spiralized (about 7 cups noodles or 16 ounces)
- 1 tablespoon olive oil
- 1 small yellow onion (3/4 cup diced)
- 3 cloves garlic (1 1/2 tbsp minced)
- 3 eggs
- 1 egg yolk
- 1/2 cup grated pecorino romano
- 1/2 cup grated parmesan cheese
- 3/4 cup peas
- Salt and pepper to taste
For the mushroom bacon:
- 1/2 pound portobello mushrooms, thinly sliced (about 1/8 inch thick)
- 1 tablespoon soy sauce or tamari (gf)
- 1 tablespoon molasses
- 1/2 teaspoon liquid smoke
- 1 teaspoon nutritional yeast
- Salt and pepper to taste
Instructions
For the carbonara:
- Spiralize the peeled butternut squash using the medium blade on the spiralizer.*
- Heat olive oil over medium heat in a nonstick pan. Add onion and cook for 4-6 minutes, or until translucent. Add garlic and cook for 30-60 seconds, or until fragrant.
- Add spiralized butternut squash noodles and saute for 5-7 minutes, or until cooked through (but not until too soft that they become mushy).
- In a medium bowl, whisk together eggs and cheeses until combined.
- Remove noodles from heat. Slowly pour egg mixture over the noodles, stirring constantly, until eggs thicken but don’t scramble.
- Stir in peas and salt and pepper to taste.
- Top with mushroom bacon and garnish with parsley and/or extra parmesan.
For the mushroom bacon:
- Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
- Line mushrooms on baking sheet. Bake for 60 minutes, flipping over halfway between.
- In a large mixing bowl, whisk together soy sauce, molasses, liquid smoke and nutritional yeast until combined.
- Toss mushrooms with sauce until coated. Place back on baking sheet and bake for another 5-10 minutes. Salt and pepper to taste.
- Break apart mushroom bacon into bite-sized pieces and sprinkle over top of carbonara.
Notes
To make spiralizing butternut squash easier, cut it in half horizontally and spiralize one half at a time. Look for a squash that has a long neck – that is the part of the squash you’ll spiralize. Save the bottom of the squash (with the seeds) for another use.
Nutrition
- Serving Size: 2-4 servings