Lunch & Dinner,  Quick & Easy

Butternut Carbonara

Butternut Carbonara is so far the most delicious meal I’ve made during Whole30. I know a lot of recipes use zucchini noodles but I decided to try something a bit different. I swapped the zucchini noodles for butternut spirals and they worked great. Zucchini noodles can get mushy and at the moment I felt like I need something that is more firm. Butternut noodles had the perfect texture and crispiness for that dish.

To make this meal more wholesome add some veggies on aside. I made a salad but to be honest it didn’t taste good. The Green Goodness dressing from Trader Joe’s made it taste horrible. I know a lot of people like it, or at least say they do but I did not like it at all.

I personally didn’t miss pasta in this Butternut Carbonara. It actually tasted better! It is lighter and doesn’t leave you feeling tired after the pasta overload you would usually feel.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 4 oz cubbed pancetta
 ½ cup coconut cream
 ½ cup coconut milk
 butternut noodles
 2 eggs
 3 tbsp nutritional yeast
 3 cloves garlic, minced
 ½ tsp arrowroot

1

Fry the pancetta. 

2

Whisk the coconut milk, eggs, yeast, and arrowroot. Add the coconut cream into a small pot and let it melt. Add the garlic.

3

Whisk in the egg mixture. Continue to whisk for about 1-2 minutes on low heat. Until the sauce thickens, then immediately remove from the heat.

4

Add previously warmed up butternut noodles and combine until it's all covered in the sauce. Add the pancetta and mix together.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 609Calories from Fat 41.8
% Daily Value *
Cholesterol 226mg76%
Total Carbohydrate 25.4g9%
Dietary Fiber 3.5g15%
Sugars 3.5g
Protein 29.9g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 oz cubbed pancetta
 ½ cup coconut cream
 ½ cup coconut milk
 butternut noodles
 2 eggs
 3 tbsp nutritional yeast
 3 cloves garlic, minced
 ½ tsp arrowroot

Directions

1

Fry the pancetta. 

2

Whisk the coconut milk, eggs, yeast, and arrowroot. Add the coconut cream into a small pot and let it melt. Add the garlic.

3

Whisk in the egg mixture. Continue to whisk for about 1-2 minutes on low heat. Until the sauce thickens, then immediately remove from the heat.

4

Add previously warmed up butternut noodles and combine until it's all covered in the sauce. Add the pancetta and mix together.

Butternut Carbonara

Looking for more dinner ideas? Try this easy and quick Chicken & Vegetable Crapes or delicious Orzo with Shrimp & Feta.

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

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