Cauliflower Rice Carbonara

My love for spaghetti carbonara goes way back. I’m talking as soon as I could eat solid food at my Nana’s house for Sunday dinner. It is such a rich, comforting dish that evokes so many memories for me. So this week, in keeping with my recent healthy(ish) diet changes, I made a leaner, more low carb spin on the classic and oh my goodness did I fall in love all over again. It was my childhood reborn basically. It was simple, and best of all on the table in 30 minutes!

I’ve been avoiding pork and beef lately, but for this recipe I made an exception. The rendered out bacon fat was essential to the flavor here. I also used lots of garlic, mushrooms and parsley for the base. Mushrooms and bacon together always make an incredible combination.
The carbonara sauce didn’t have as much of the heavy creaminess as usual to slightly pare it down. I used eggs, some milk, a little creme fraiche, parmesan and seasoning. It was so silky like the original but lighter.
The cauliflower rice and sauce came together right in the pan with the bacon, mushrooms and aromatics. I LOVE one pot meals that mean less pot scrubbing! I made sure I cooked the eggs through for a couple of minutes and thickened the sauce. Then I took it off the heat before it scrambled.

Oh my wow is all I have to say about this cauliflower rice carbonara. It was comforting without being heavy, so flavorful, and easy to make and clean up!! Pretty much my perfect dish and I think my Nana Lulu would be proud of it too. Hope you all enjoy it! xoxo

Cauliflower Rice Carbonara
Cauliflower Rice Carbonara
4.5 from 2 votes
Cauliflower Rice Carbonara
Cauliflower Rice Carbonara
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is such a quick, simple, amazing and low carb cauliflower rice carbonara with lots of bacon, mushrooms, egg and parmesan! 

Course: Main Course
Keyword: Cauliflower Rice, Cauliflower Rice Carbonara
Servings: 6
Calories: 493 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 8 slices bacon diced small
  • 8 ounces cremini mushrooms thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh parsley roughly chopped, plus additional for garnish
  • 24 ounces frozen cauliflower rice
  • 3 whole eggs
  • 1 cup milk
  • 3 tablespoons creme fraiche
  • 3 tablespoons freshly grated parmesan cheese plus additional parmesan shaved on top
  • 1 pinch salt
  • 1 pinch black pepper
Instructions
  1. Add the diced bacon to a large skillet with deep sides and heat it up over medium high heat. Let it cook and render out the fat until it is crispy, about 6-8 minutes. Add the mushrooms and cook them in that bacon fat for another couple of minutes, until they soften. Then add the garlic and parsley to cook for another minute or so to get fragrant. Stir in the cauliflower rice next and let it get tender for about 5 minutes, stirring occasionally. 

  2. While that all cooks, whisk the eggs, milk, creme fraiche, parmesan, salt and pepper together in a bowl thoroughly. When the cauliflower rice is tender, pour in the sauce and stir continuously until the eggs cook through and the sauce is thick but not scrambled. This only takes 2-3 minutes. Take the pan off of the heat as soon as it is done, then scoop it into pretty bowls. Serve with shaved parmesan and parsley on top and enjoy! 

Nutrition Facts
Cauliflower Rice Carbonara
Amount Per Serving (1 bowl)
Calories 493 Calories from Fat 383
% Daily Value*
Fat 42.6g66%
Saturated Fat 15.5g97%
Cholesterol 157mg52%
Sodium 803mg35%
Potassium 420mg12%
Carbohydrates 5.7g2%
Fiber 0.3g1%
Sugar 2.7g3%
Protein 19.8g40%
Calcium 130mg13%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cauliflower Rice Carbonara
Cauliflower Rice Carbonara

12 thoughts on “Cauliflower Rice Carbonara”

  1. This looks like a great idea! I have never heard about it, but love that it is cauliflower rice instead of regular. This would be a great help healthwise, while still having a super yummy dish.

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