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 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?
Nutritional Information & Recipe