Incorporating more vegetables into your diet sounds incredibly boring and onerous, doesn’t it? If focusing on your macronutrient ratios sounds like it’ll make eating into a chore, then give these delicious Carrots alla Carbonara a try and you’ll have eaten an entire bowl of vegetables with ease.
Pasta carbonara is an Italian dish characterized by a mixture of bacon, cheese, egg and black pepper added to the pasta to make it thick, savory and hearty. I chose not to include the cheese, but I may in the future if I can find a good source for Pecorino Romano or Parmigiano-Reggiano. In my version, peas and parsley bring some green to the dish, and broccoli would be a great addition as well.
This recipe for carrots alla carbonara has it all going on: creaminess, savoriness and best of all... vegetables!
- 1 onion
- 2 cloves garlic
- 8 carrots
- 4 slices bacon
- 4 tablespoons coconut milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup peas
- 1/4 cup chopped parsley
- Heat a large skillet over medium heat. Cook the bacon until crispy, then set aside to drain and cool. Pour off all but 1 tablespoon of the bacon fat, reserved in the skillet.
- Using a spiralizer or peeler, cut the carrots into thin strands, set aside. Dice the onion and garlic then sauté the onions, garlic and carrots in the bacon fat (stirring frequently to avoid burning and sticking) until very soft and caramelized. Remove from the heat.
- Whisk the coconut milk and eggs together, then add to the carrot mixture with the peas, salt and pepper. Mix thoroughly, then crumble the bacon on top. Top with the parsley, and serve warm.