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?

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...

rio and sol are 10 weeks old today! 👶🏻👶🏻 10 weeks! 2.5 months! let's chat.⁣ 🙏🏼

rio is much like luca. he loves to be held and needs more touch or movement to fall back asleep. he loves to stare at things in a serious way, especially high-contrast art for babies, so I love reading him books while I hold him (he's the best snuggler.)⁣

sol is my chill boy. he's a good sleeper. he smiles and loves to talk. he's squealing and making his goo-goo-ga-ga sounds all the time, I love chatting with him. he's a bit more like roma as a baby, a bit more independent. he makes the funniest faces and serves up the grimaces like luca used to.⁣

what's funny about twins is that just when you think you know their personality differences, they change - they'll swap. 🤷🏻‍♀️ and to tell them physically apart, there are two key differences:⁣
⏺ rio has a wider head and sol has a more narrow, round forehead⁣
⏺ rio weighs a full pound more than sol⁣

and yes, I have mixed them up a few times! I've been carrying one around, talking to them by name, and then all of a sudden, when I go to pick the other one up, I realize I mixed them up! 😱when they're not together or you're not looking at them straight on, it can be confusing! one of my favorite games is texting my family photos of them and saying, "who's who?!" they get it right 50% of the time, ha!⁣

so far, having twins is just so cool. it's so cool that there are two of them and they are identical! every week that goes by, their personalities shine and I am having so much fun getting to know them - and getting twice the cuddles. and yes, they do sometimes cry at the same exact time, but you just have to pause, gather yourself, and get your soothing game on.⁣ 💪🏼

I have to say, while having newborn twins and 2 other older kids at the same time has its challenges, I give a LOT of credit to those who have twins as their first baby experience - I can't imagine going into this not knowing what I already knew about raising babies. talk about overwhelming! 🤯 all moms are crushing it, but especially those first time moms with multiples - woop! bless you. 👏🏼 #identicaltwinboys #identicaltwins #monoditwins #twinmom #twinboys
...