Paleo “no pasta” Carbonara

Once you get started with Paleo pasta substitutes you soon discover that there are a whole host of recipes that you can try out; from simple courgetti with pesto to the classic clam vongole you can recreate all your favourite pasta recipes but without the dreaded after meal bloat. Now doesn’t that sound good? Whilst courgetti is the most commonly used pasta substitute there is no need to stop there. Sweet potato and carrots are also popular options and of course, as provided in this recipe, you can use butternut squash. This is one of my personal favourites and it has a lot to bring in terms of flavour and texture and is a perfect fit for this recipe. I have always been a fan of rich sauces and spaghetti carbonara was a favoruite of mine at university. It is always something that comes to mind when I think of comfort food and I just had to see if I could create a Paleo friendly version that was worthy of the carbonara title. I have to say I am pretty pleased with the results. The combination of egg yolks with the cashew cream works perfectly in creating the traditional flavours of the carbonara sauce. The saltiness of the bacon combined with the sweet and crunchy butternut squash spaghetti is a delight and the hints of garlic bring it all together nicely. For me, this is ideal bowl food to be eaten when relaxing after a long day at work or a hard session at the gym. You can even take the leftover to work for lunch the next day.
10 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:361 g
Carbohydrates:1260 g
Protein:329 g
Calculated per serving.

Serves: 2

Serves: 2decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Grill or fry the bacon and chop into small bite size pieces.
  2. Blitz the cashew with the water until you have the consistency of single cream.
  3. You can adjust the quantities of water and nuts as needed until this is achieved.
  4. Beat the egg yolks with the cashew cream; season with a pinch of salt and the garlic.
  5. Heat the oil in a frying pan and add the butternut squash spaghetti.
  6. Stir fry for about 4 minutes, just to take the raw edge off it and increase its absorbency.
  7. Remove the pan from the heat and stir in the creamy sauce.
  8. The residual heat will cook the egg creating the sauce that defines a classic carbonara.
  9. Garnish with parsley and plenty of freshly ground black pepper


You can make cashew cream virtually any consistency you want, from a watery milk like consistency right up to spooning cream. Add probiotics and you can even make cheese and yoghurt. Using the incredible properties of cashew nuts in these versatile ways also provides a handy alternative to coconut milk. Whilst I love coconut milk and its nutritional benefits range far and wide, it is always useful to have an alternative on standby for those recipes where you need more of a neutral flavour base to your sauce. As versatile as coconut milk is, I did not feel that it was suitable for a carbonara but the cashew cream works a treat. In this recipe you are looking for the cashew cream to be the consistency of single cream. The quantities provided in the recipe should yield this but depending on your blender you may find it comes out slightly thicker or thinner. Please feel free to add more water or nuts accordingly to make sure that you reach the desired consistency for this recipe.

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  1. lapper88
    April 7, 2016

    I cannot describe just how amazing this was! I made this for my husband since it has always been one of his favourite pasta dishes and he was not disappointed!

  2. April 8, 2016

    Thank you! I am so pleased you enjoyed the recipe!

  3. Tommie
    January 24, 2017

    i have a Spiralizer..but HOW do you Spiralize this squash? Also please describe for me, what is meant by “single cream” consistency. Thank you!

  4. January 31, 2017

    Hi Tommie, I think it will depend on the type of spiralizer that you have. I tend to choose ones that are as straight up and down as possible as that makes them easier to work with. I start by peeling and then chop in half. I use the top part first and this should be fairly easy to do as will now be in a cylinder shape and so you can then use as you would a carrot or zucchini (courgette). You can then do the bottom part as best as you can stopping before you get to the inner part with the seeds.

    For a single cream consistency think of a thick milk – like the cream would put in coffee.

    I hope that this helps and you enjoy the recipe!

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