Dairy-Free Carbonara

This Dairy-Free Carbonara uses spaghetti squash for the noodles and combines eggs, bacon, coconut cream, and seasonings to create a rich, creamy, and flavorful carbonara. 


- Spaghetti Squash - Bacon - Onion - Garlic - Chicken Broth or White Wine - Egg Yolks - Nutritional Yeast - Sea Salt - Ground Pepper - Parsley - Coconut Cream

Step 1

To bake the squash, simply place the whole spaghetti squash on a lined baking sheet and bake at 425 degrees for 15-20 minutes, or soft enough to cut in half.

Step 2

To make the carbonara sauce, start with cooking the bacon. Cut the bacon into bite-sized pieces and cook over medium heat until crispy and set aside on a paper towel-lined plate.

Step 3

Saute onion and garlic. Then, de-glaze the pan with broth or wine. Pour off all of the fat except about 1 or 2 Tbsp. then add some onion and garlic.

Step 4

In a medium bowl whisk together the eggs with the coconut cream, nutritional yeast, parsley, salt, and pepper.

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