I remember when pasta was a common occurrence in my ‘diet’ and I scroll the menus at italian restaurants and be like “yum bruschetta, oh lasagne, ah gnocchi, oooooooh carbonara!” I always got the carbonara… and I would ALWAYS feel completely disgusting afterwards, but it was just so delicious when it came out smelling of bacon and garlic and cream…
But that’s a thing of the past now and I haven’t eaten pasta in a very long time. So when I saw the chance to rectify that situation, because lets face it, a life without carbonara is a situation, I decided to add some of the good stuff into the dish.
- 1 Spaghetti Squash (s.squash)
- Olive Oil to drizzle
- Salt and Pepper to season
Pre-heat the oven to 190 degrees Celsius.
Carefully using a long sharp knife, stab the spaghetti squash in the middle and cut lengthways. It has a tough shell but you can do it, slowly and carefully. There should be no fingers in this recipe!
Scoop out the seeds in the middle.
Line a baking tray with aluminium foil and place the halves of the s.squash facing up on the tray. Drizzle with olive oil and season with salt and pepper.
Flip the halves over so they are face down on the lined tray.
Place in the oven to roast for 40 minutes. *CAN BAKE CHICKEN WHILST ROASTING SPAGHETTI SQUASH, SEE STEPS BELOW*
Once the s.squash has roasted, use a fork to scrape the inside or the flesh of the s.squash going against the grain. It should come out resembling strands of spaghetti. Once all strands have been scraped, place in a colander to drain.
Now this part I have borrowed from Brittany Angell and is super for getting that creamy saucy texture for your carbonara.
- 1 whole egg + 1 egg yolk
- Salt and Pepper to taste
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup and 1 1/2 Tbsp Coconut Milk (DON’T shake the can and let the thick stuff settle on top and use that)
- 4 tsp tapioca or arrowroot flour
In a mixing bowl mix together eggs, salt, pepper, onion powder, and garlic powder; set aside.
In a saucepan over low heat, pour in coconut milk and mix in arrowroot or tapioca flour. Do not allow to boil, just heat the coconut milk through.
Add coconut milk slowly to egg mixture; whisking constantly; pour back into sauce pan over low heat. Mix until thickened and creamy; set aside.
“The Good Stuff”
- 6 rashers of bacon diced (Keep fat on but not rind)
- 200g chicken tenderloins
- 1 cup of button mushrooms sliced
- 1/2 brown onion diced
- 1 clove garlic
- 1 1/2 tbsp coconut oil
- 1 tbsp garlic granules
In a bowl coat your chicken tenderloins with the coconut oil and garlic granules. Season with salt and pepper
Line a baking tray with aluminium foil and place tenderloins on the tray. Bake in the oven for 15 minutes. *CAN DO THIS WHILST SPAGHETTI SQUASH IS ROASTING*
Once cooked chop chicken into 1/2cm pieces.
Meanwhile, in a pan cook your bacon pieces on a medium heat until slightly brown. The fat on the bacon will grease the pan and provide fat for the onion and mushrooms to cook in.
Then add the diced onion and garlic.
Turn the heat down if you need to so that the garlic doesn’t burn.
Add the mushrooms and leave to cook slowly for about 10 – 15 minutes stirring every now and then. (I like things nice and caramelised so I cooked it for this long. If you don’t then please cook for less time)
Turn off heat.
Add into the pan the chopped chicken tenderloins.
Add the spaghetti squash.
Pour over the sauce and toss gently.
Serve on plates or in bowls and top with chopped italian parsley.
So good and it tasted even better than what I remember the actual pasta dish to taste like! Nona would not be impressed I’m sure 😉