Parsnip Carbonara with Brussels Sprouts

gluten freemeat & poultrypaleo
Parsnip Carbonara with Brussels Sprouts

This carbonara pasta is made with spiralized parsnips, for a lower carb, clean version of the classic Italian pasta. Parsnips and brussels sprouts complement the sweet pancetta for a delicious spiralized pasta.

Parsnip Carbonara with Brussels Sprouts

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.

Parsnip Carbonara with Brussels Sprouts

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

Prep Time15 mins
Cook Time20 mins
Total Time35 mins

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.

Parsnip Carbonara with Brussels Sprouts

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15 comments

I want to try this! I can't do the hot flakes, tho. If I just leave the flakes out, it will probably be bland. Is there another seasoning that you could suggest?
joan Abington says:
I made this for my family tonight and we all loved it. So tasty. I added chicken breast for extra protein. Thanks for the creative recipe.
Carly Glazer says:
Hi Joan! Sounds amazing! So happy it was enjoyed by all!
I tried it, too. I used butternut squash instead of parsnip because I already had some, and threw in some bagged shredded cheese at end of cooking instead of powdered cheese and eggs. And added dill. It was wonderful! The butternut squash and brussels sprouts worked nicely. Thanks sooo much !
Carly Glazer says:
So happy to hear!
Meg says:
Do you think this would work without the pancetta? We don't eat meat but have a lot of organic parsnips to use up and would love to try this. Maybe I could sub sun-dried tomatoes?
Carly Glazer says:
Hi Meg! Yes great idea! Let us know how it turns out!
Michelle says:
How do you cut the brussel sprouts? Just chop them?
Carly Glazer says:
Hi Michelle! Yes! You can just chop them, or buy the already shredded brussels sprouts!
Karen Marbach says:
Made this tonight. My store didn't have parsnips, so I used a large rutabaga - worked great! Very spicy dish!
Ariel says:
My husband and I made this for dinner tonight. It’s a recipe I saved a while ago but have been wanting to try ever since. Did not disappoint!!! Even my husband loved it and he’s very picky about veggies. (Even got him to do the spiralizing!) Will be making again soon.
Meaghan says:
That's a total win!
Anonymous says:
So I tried it last night. Deleted the egg and red pepper flakes. Subbed soft shredded cheese for powdered cheese. My version needs a seasoning. I was thinking nutmeg. What do you think? We gave my version an 8 out of 10.
Meaghan says:
That sounds delicious! Great job improvising!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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