Parsnip Carbonara with Brussels Sprouts
Parsnip flavor is slightly nutty and sweet. They’re great roasted in the oven, boiled in a soup, steamed and mashed, or, spiralized and used as a pasta substitute! Parsnips and pancetta go together well, because the nuttiness of the parsnips complements the sweetness in the pancetta, making this spiralized parsnip carbonara a slam dunk meal!
This time of year, I love finding brussels sprouts at the farmer’s markets and supermarkets on the stalk – there’s something really beautiful about that, and I always grab a stalk, so many of my meals this time of year have brussels sprouts in them.
By replacing spaghetti noodles with parsnip noodles, we get to enjoy the same classic Italian carbonara flavors, without the bloat! Plus, we’re eating more nutrients by using spiralized parsnips, such as fiber and Vitamin C.
This carbonara is keto friendly and gluten free, and let me tell you – you won’t miss regular pasta in this flavorful dish. And if you’re looking for more carbonara inspiration, check out my bacon and chickpea sweet potato carbonara or my classic zucchini noodle carbonara.
How do you spiralize a parsnip?
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Nutritional Information & Recipe
Parsnip Carbonara with Brussels Sprouts
Ingredients
- 4 oz pancetta
- 2 garlic cloves minced
- 1 small shallot minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 2 large parsnips Blade D, noodles trimmed
- salt and pepper
- 2 whole large eggs
- 1/3 cup grated parmesan cheese
- 2 cups shredded brussels sprouts
Instructions
- Heat a large skillet over medium-high heat. Once pan is hot, add the pancetta and cook until crispy, flipping halfway through. Using a slotted spoon, transfer the pancetta to a paper towel lined plate.
- Add the garlic, shallots and red pepper flakes to the skillet and cook for 1 minute or until fragrant, stirring. Add the brussels sprouts. Cook, stirring, for 5 minutes or until sprouts are browned. Remove the sprouts from the pan with a slotted spoon and set aside with the pancetta.
- Add the olive oil and then the parsnip noodles, season with salt and pepper, and cook, tossing often, until cooked through, about 7 minutes.
- While parsnip noodles cook, combine the eggs and Parmesan cheese in a bowl and whisk together until not very clumpy. Set aside.
- Once parsnip noodles are done cooking, add the pancetta and brussels sprouts back to the skillet and toss to combine. Remove from heat and slowly pour in the prepared egg sauce, stirring constantly, over the noodles. It’s important to do this slowly and stir constantly so that the eggs cook while they heat up in the noodles.
- Divide the pasta into bowls and serve.
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