This is a quick meal hack: making carbonara without pasta. Generally, I don’t eat a lot of pasta anymore, but occasionally, I just say “screw it” and make a bowl of the real stuff. None of this shirataki/squash BS; I have real rice sticks with my pad Thai and real spaghetti with my tomato sauce. But this week, I flat-out forgot to buy a box of pasta, and my pantry is such that pasta just isn’t a staple I keep stocked. So I’ve come up with a quick, easy, grain-free way to enjoy the eggy-creamy-cheesy-bacony goodness of carbonara without pasta.
Potatoes. Yeah, not low-carb, but they’re delicious and I find them far easier on my digestion than gluten grains anyway. I mixed in some diced zucchini as well, since I’m starting the produce and protein challenge tomorrow and also because I overbought zucchini at the market (easy to do this time of year).
Potatoes alla Carbonara
3-5 small red potatoes, cubed
1-2 zucchini, diced
1 egg + 2 egg yolks
2-4 Tbsp. cream
1/2 c. grated hard Italian cheese (I think I used Romano)
6 strips of bacon, baked and chopped, grease reserved
Start by steaming the potatoes until just tender. While the potatoes steam, whisk together eggy goodness, cream, and some pepper if you want. Add the zucchini to the steamer about 5 minutes before the potatoes finish. Remove your steamer basket and empty the water out of your pan and put the veggies back in over medium heat. Add 3-4 Tbsp. bacon grease and stir to coat. Add in the egg mixture and 1/2 the cheese. Stir until a creamy sauce forms. Add in the bacon. Serve over a bed of kale and top with the rest of the cheese. Makes 2 generous servings.
This post is part of Pennywise Platter at The Nourishing Gourmet.