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!
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
This is such a quick, simple, amazing and low carb cauliflower rice carbonara with lots of bacon, mushrooms, egg and parmesan!
- 8slicesbacondiced small
- 8ouncescremini mushroomsthinly sliced
- 1tablespoonfresh parsleyroughly chopped, plus additional for garnish
- 24ouncesfrozen cauliflower rice
- 3tablespoonscreme fraiche
- 3tablespoonsfreshly grated parmesan cheeseplus additional parmesan shaved on top
- 1pinchblack pepper
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.
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!