It is Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make.
One of my clients recently mentioned that she was craving a carbonarra type dish, which instantly made me start craving a carbonarra dish! I had never made this particular dish before (though I have enjoyed it before) and I was astounded how simple the recipe was. Very few ingredients and it goes together super fast.
I wanted to use my favorite konjac noodles for this dish, but I also wanted a veggie to go with it. I decided to combine both konjac noodles and spiralized zucchini to get the best of both worlds.
One note about the sauce for this recipe. The sauce is made with raw eggs that get cooked by being tossed with the pasta. This step is done off the heat to ensure that the eggs don’t scramble on the heat. You really have two options for this step. You can stir the sauce directly into the “pasta” as suggested, or you can pour the sauce directly into the hot pan (off the heat) and whisk like crazy while the sauce heats through and then toss it into the “pasta”.
I hope you enjoy this as much a I did!
You Will Need:
- konjac noodles – optional
- zucchini spiralized – optional
- bacon, pork or turkey
- coconut oil if using turkey bacon
- Parmesan, green can or fresh grated
- garlic cloves, minced
- mineral salt
- nutritional yeast
- dried parsley
“Spaghetti” Carbonarra ~ THM S
- 12 inch skillet
- 2-4 bags konjac noodles
- 2-4 zucchini spiralized
- 8 strips bacon pork or turkey
- 3 TBSP coconut oil if using turkey bacon
- 3 large eggs
- 1 cup Parmesan green can or fresh grated
- 4 garlic cloves minced
- 1/2 tsp pepper
- 1/2 tsp mineral salt
- 2 tsp nutritional yeast
- 2 tsp dried parsley
- If you are using konjac noodles empty them into a colander and rinse them well. Pat the noodles dry as much as you can. This is important. You are going to add the noodles to hot oil and wet noodles will cause a lot of splatter. (Don’t ask how I know…)
- Beat the eggs well in a bowl then add parmesan cheese, parsley, nutritional yeast, salt, pepper, and garlic. Mix well with a whisk or handheld mixer. This will be a thick sauce. Set aside.
- In a 12 inch skillet, fry the bacon until it is crisp. If you are using turkey bacon be sure to add the coconut oil to the pan. This is not really for cooking the bacon, but rather for the sauce that you will be making after. You want the oil to have the bacon flavor. When bacon is crisp, remove it to a plate. Crumble the bacon when cool.
- Add the konjac noodles and/or zucchini to the skillet and toss to coat in the bacon fat. Continue stirring and cooking until the pasta is hot and the zucchini is cooked to your desired doneness. (You cannot over-cook the konjac noodles so don’t worry about cooking them too long.)
- Remove the skillet from the heat and pour the sauce into the pasta, stirring quickly until the sauce is hot, (this is done off the heat to ensure that the eggs do not scramble.) Thin out the sauce with a bit of hot water if you wish, until it reaches the desired consistency.
- Add the crumbled bacon to the skillet and stir it into the pasta.
Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!
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