Parsnip Noodle Carbonara

By KDHarmon

http://www.bodyharmonik.com/parsnip-noodles-carbonara-paleo-gluten-free/

Ingredients

• 1 large parsnip (spiralized)
• 2 egg yolks
• 3/4 cup diced pancetta
• 1 garlic clove (peeled)
• 1 tbsp dried parsley or other herbs (optional)
• salt & black pepper to taste
• 1/4 cup grated Parmesan / Pecorino Romano cheese (skip if paleo)
• 2 tbsp extra virgin olive oil

Details

Servings 1

Preparation

Step 1

1.Heat a pan to a medium temperature with the extra virgin olive oil.

2.Add the garlic clove to the pan (gently crushed) and let it flavour the olive oil for a minute.

3.Add the pancetta and discard the garlic clove.

4.Add the parsnip noodles, the salt, pepper and parsley, stir well and place the lid on. Let the noodles and pancetta cook gently for about 5 minutes tossing the ingredients occasionally.

5.Once the parsnip noodles have soften and the pancetta is cooked turn off the heat.

6.In a separate bowl whisk the egg yolks and pour over the parsnip pasta in the pan, tossing well as you pour over. You have to keep tossing the ingredients quickly so that the egg yolks don't get cooked. Otherwise you could accidentally make scrambled eggs in pasta.

7.Serve with some grated Parmesan or Pecorino Romano cheese on top.

Makes 1 serving.