Caramelized Onion and Bacon Kohlrabi Spaghetti with Shaved Parmesan

Caramelized Onion and Bacon Kohlrabi Spaghetti with Shaved Parmesan

Today’s the last new recipe you’ll be getting on this blog until a week from today. So, no new recipes until Sunday, August 21.



Cookbook launch week officially starts tomorrow. Get excited for social media contests, exclusive giveaways, and just… excitement.

Also, in case you missed it on Snapchat, my mailing list, or Instagram, I’m having a cookbook release party on Tuesday, August 16th in TriBeCa, NYC from 6:30-9pm. Although the guest list is full, if you’d like to be added on the waitlist and are flexible that evening, please do – send me an email! I wish I could invite everyone and would love to do more events in the future.

Caramelized Onion and Bacon Kohlrabi Spaghetti with Shaved Parmesan

But before that all starts, I am happy to share this recipe, because it became on my favorites very quickly. When I put it up on Instagram, a few people asked me what kohlrabi tastes like. Kohlrabi has a slight turnip flavor, but once you cook it alongside delicious, flavorful ingredients (like bacon and caramelized onions), it absorbs all of those delicious flavors and takes on those profiles.

This meal comes together in 30-35 minutes and saves well in the refrigerator. I love adding a drizzle of olive oil to really create a sauce and help melt together with the parmesan!

Caramelized Onion and Bacon Kohlrabi Spaghetti with Shaved Parmesan

So, next time you find yourself opening your CSA box and pulling out a kohlrabi, you know what to make.

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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4.8 from 6 reviews
Caramelized Onion and Bacon Kohlrabi Spaghetti with Shaved Parmesan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 5 strips of bacon
  • 1 large red onion, Blade A
  • salt and pepper
  • 2 teaspoons extra virgin olive oil + more for drizzle
  • 2 large kohlrabis, peeled, Blade C, noodles trimmed
  • ¼ cup shaved parmesan to garnish
  1. Place a large skillet over medium-high heat. Once the pan is heated, add in the bacon strips and cook until crispy, 7-10 minutes, tossing halfway through. When bacon is done, set aside (using pasta tongs) on a paper towel lined plate.
  2. Pour out half of the bacon grease and then immediately add in the onion and season with salt and pepper. Cook the onions until caramelized, 10-15 minutes. If the onions stick to the bottom of the pan, add splashes of chicken broth if needed.
  3. Once the onions are done, wipe down the skillet carefully. Then, add in the olive oil and then kohlrabi noodles. Season with salt and pepper and cook for 5-7 minutes or until kohlrabi wilts down and is cooked to your preference. Add the onions and crumble in the bacon and toss well to combine.
  4. Divide the pasta into four bowls and garnish with an extra drizzle of olive oil (if desired) and shaved parmesan.

Caramelized Onion & Bacon Kohlrabi Spaghetti with Shaved Parmesan

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  1. What could you substitute for the kohlrabi? I would like to try it, but I’ve never seen it around here, and my attempts at growing it fell flat. Would turnips, or celeriac, or jicama work? Rutabaga would, but it’s got a more strong flavor. This looks really good, and I am interested to try it with whichever vegetable you think will work. Thanks!

    • I’ve always thought kohlrabi tastes kind of like mild broccoli, so maybe broccoli stalk?

      • Thanks! That’s nice to know, however, the broccoli here is mostly shrink-wrapped heads trimmed way back, bagged florets, and there’s not enough stalk. One store does carry loose florets, and some have longer stalks. I used those for the broccoli noodles in the Lemon-Garlic Broccoli Noodle recipe, but I had to buy enough broccoli for at least 4 people to make enough noodles for 1-2 people. That recipe does work with florets and zucchini noodles in place of the broccoli noodles. I had to try that to use up the extra broccoli I bought. Next time, I will check Trader Joe’s for less-trimmed broccoli.

    • Butternut squash would give this a great sweetness! Otherwise, I’d say jicama, broccoli, turnip, and celeriac would all give it the most similar texture!

      • Thanks, Ali, I appreciate it a lot. I can get celeriac now, but the producer trims the root way back and then the store “freshens” it up, so that it’s mostly all dark green stalk and not what you buy celeriac for. I did think of butternut squash, I just wasn’t certain if it would work, and I’m happy that you think it will. I will keep looking for the kohlrabi.


    • I would like to try parsnips with this. I can always find them here.

  2. Is this recipe for four or two servings? You say four in the top of the recipe but at the end of the description you write to devide the pasta into two bowls. Kohlrabis aren’t that big so just curious!

  3. Do you have to peel the kohlrabi before spiralizing? If so, how do you do this? Thanks!

  4. I hesitated to mention that the proofreading police didn’t catch the reference to June, instead of August as the next date that new recipes will appear on your blog. June would be a very long time to wait for new vegetable inspiration! ;)

  5. This recipe is VERY good!!!
    I made it today and usually I don’t really think about leaving a comment but if you are reading this, don’t hesitate to give it a try!
    I added some fresh garlic at the end of caramelizing the red onions. Yum!
    The red onions were delicious. I’ll make this again!

  6. Everytime I have your blog open, my husband growls at me wondering why I always serve cold salads for our “healthy dinners” instead of one of your masterpieces. I will try to make this and impress him tonight – finaly haha!

  7. HI Ali, I just got my cookbook two days ago and I love it…Its so great the way your organized everything alpha its so much easier to use that way, especially if you have a CSA because you never know what you’re going to get and you can just look it up. I do have a question though, one recipe for beef stew has you turn the oven on but it looks like the stew is cooked on the stovetop am I missing something? I would like to try it and I’m not sure if it goes into the oven or not. Thank you and I love your new book.

  8. Can you freeze the kohlrabi noodles? I have two GIANT ones that I want to noodle-ize but don’t want to waste either. Would you have to blanch to freeze?

  9. OMG Ali, this was amazing! This was my husbands and my first experience into kohlrabi and we both LOVED it! We did add meatballs into the finished dish :) I’m already looking into the next dish I can make with this veggie…YAY!

  10. This was awesome! I made it exactly as you wrote it and it made me so happy! Thanks for the idea. I had my leftover on a bed of arugula the next day and enjoyed it again! Keep up the good work!

  11. For some reason I just can not find kohlrabi. So I have been making this recipe with butternut squash noodles and I just can’t stop. This is a definite favorite, on repeat for weeks now. So simple and delicious. Keep em coming Ali!

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