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