I simply love this take on a carbonara. The colors alone are enough to make you happy and excited to dig in to this. I know traditionally carbonara is made with with pancetta and pasta. But really, you can’t go wrong with bacon ever in my opinion!
The quick sauce on top of this as well is perfect for so many dishes! I often throw it on top of casserole dishes, over veggies, or mix in some nutritional yeast and you have an easy Alfredo sauce.
Add in some shredded or baked chicken to enhance this to a full meal, or simply serve it as a side dish. I hope you enjoy this as much as I do.
Ingredients:
1 butternut squash, spiralized
1 pound of bacon – I use Pederson’s Natural Farms
2 tbsp of ghee
1 tbsp of arrowroot powder
1 cup of coconut milk
1 handful of fresh parsley
Salt and pepper to taste
Directions:
- Place bacon on a sheet pan and place in the cool oven
- Preheat the oven to 350 degrees F
- Once the oven is heated, let the bacon cook for 20-25 minutes or until crispy
- To make the sauce, add 1 tbsp of ghee over medium heat to a sauce pan
- Stir in arrowroot powder until it is all mixed together with the ghee
- Slowly add the coconut milk in while stirring
- Add salt and pepper to taste
- Bring to a boil, then turn to low heat, stirring occasionally
- Meanwhile in a cast iron skillet, add 1 tbsp of ghee over medium heat
- Sauté the butternut squash until softened to your preference
- Pour the sauce over butternut squash
- Crumble the pieces of bacon and top with fresh parsley
- Enjoy!