Paleo “no pasta” Carbonara
- 100 gram 100 gram 100 gram Raw Bacon
- 50 gram 50 gram 50 gram raw Cashews
- 120 gram 120 gram 120 gram Water
- 2 whole 2 whole 2 whole Egg Yolk
- 1 clove 1 clove 1 clove Garlic, crushed
- 250 gram 250 gram 250 gram Butternut Squash, spiralized
- 2 Tbsp 2 Tbsp 2 Tbsp Flat Leaf Parsley, chopped
- 1 pinch 1 pinch 1 pinch Sea Salt
- 1 pinch 1 pinch 1 pinch Ground Fresh Black Peppercorns
- Grill or fry the bacon and chop into small bite size pieces.
- Blitz the cashew with the water until you have the consistency of single cream.
- You can adjust the quantities of water and nuts as needed until this is achieved.
- Beat the egg yolks with the cashew cream; season with a pinch of salt and the garlic.
- Heat the oil in a frying pan and add the butternut squash spaghetti.
- Stir fry for about 4 minutes, just to take the raw edge off it and increase its absorbency.
- Remove the pan from the heat and stir in the creamy sauce.
- The residual heat will cook the egg creating the sauce that defines a classic carbonara.
- 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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