This bacon carbonara recipe is a little different than the rest. It’s made with creamy goat cheese crumbles, caramelized onions and spaghetti squash. Outrageously good and easy to make.
This bacon carbonara recipe is gluten free, paleo friendly and primal.
Bacon Carbonara Recipe: Cheese Spiked & Gluten Free
Normally, I would make a carbonara with parmesan cheese. It seems like that is pretty traditional, right? Well, it turns out that our parmesan cheese vanished from the refrigerator when I started to make this recipe. Not sure what happened to it… just not there. The good news is that we had some delicious goat cheese crumbles, so I decided to give it a try. WOW. It turned out really awesome. The goat cheese goes so well with the bacon and sweet caramelized onions. What a treat.
I call this a Paleo Friendly recipe even though it uses cheese. Although a lot of paleo experts say never to eat cheese, there is a bit of groundswell getting behind goat cheese. Goat cheese has the A2 type casein, which is easier to digest than what is found in cows milk (the A1 casein). This does not mean that this dish is dairy free by any stretch of the imagination, but just not as upsetting to the system as using cows milk.
How do you make a Gluten Free Bacon Carbonara Recipe?
It’s easy. Use spaghetti squash in the place of pasta. The flavor of the spaghetti squash is incredible with the carbonara. They have a similar look, although the spaghetti squash has a different mouthfeel.
Let’s look at how to work with the spaghetti squash to make a perfect carbonara.
- Step 1: Spaghetti squash is an extremely hard squash so be careful when cutting.
- First, cut off about 1/2 inch from the base of the squash to make a solid surface to work from.
- Next, flip the squash over onto the flat base. Take a chef’s knife and split the squash from top to bottom.
- Step 2: After the squash is split, go ahead and scrape out all the seeds and gunk from the inside. Discard the seeds.
- Step 3: Flip face down on a baking sheet and bake until tender.
What are the ingredients of Bacon Carbonara?
There are several key ingredients to bacon carbonara. Let’s take a closer look:
- Caramelized Onions. There is no way to rush caramelized onions. They just cook at a slow pace, otherwise they will burn. They take a little bit of time, but are so worth it.
- Bacon. Make sure you buy a good, quality bacon. It is best when thick sliced and cooked in the oven.
- Eggs. If you can find farm-fresh eggs then you’re the big winner. Typically I try to use organic, free range eggs when possible.
- Cheese. Traditional carbonara is made with parmesan. In this recipe I suggest using goat cheese crumbles.
- Roasted Garlic. Most carbonara recipes call for raw garlic. Roasted garlic has a very mellow flavor that adds depth and character to a dish. You don’t have to use it though. You can take regular garlic cloves, mince them up and cook them slowly in some olive oil for 5-10 minutes over low heat.
- Fat. Yes, this recipe needs some fat for that unctuous flavor which is unique to carbonara.
Is carbonara a sauce?
Yes, carbonara is a sauce. Carbonara is different from traditional sauces since it is not made separately and then added into the dish.
Instead, carbonara sauce is created by combining the ingredients for the sauce directly with the hot pasta or pasta substitute. The heat from the pasta thickens the eggs, creating a deliciously flavorful coating.
What wine pairs with bacon carbonara?
You have to understand that any bacon carbonara recipe is going to have huge flavor. Whether made with pasta or spaghetti squash, the sauce itself is going to be rich.
Here are some good ideas of wines that pair well with carbonara:
- Zinfandel: A big, bold zin with huge fruit and leathery undertones would pair well. An in-your-face wine that will stand up to the rich sauce.
- Bordeaux: The tannins in most red bordeaux will cut through the fat and make each new bite taste as good as the last.
- Barolo: With its rich tannins and racy flavor, a good Italian barolo will go a long way.
Looking for other delicious dinner ideas?
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Final thoughts on the Bacon Carbonara Recipe with Goat Cheese and Spaghetti Squash:
So there are a couple thoughts about this recipe. First, you could simply cook some chopped bacon in a pan rather than baking it in the oven. It would be easy to do while the squash is cooking. Here’s the scoop though- what are you going to do with the rest of the bacon from the package? You can cook off the bacon in the same oven as the squash, which is energy efficient as well! By cooking the whole slab, you have bacon ready for breakfast or whatever other recipes call for it!
Also, don’t worry about the egg not being cooked. When you add it to the hot squash, it will cook just about immediately.
What do you think about making a carbonara with goat cheese rather than parmesan?
BACON CARBONARA RECIPE
- 1 Spaghetti Squash halved lengthwise and deseeded
- 1 Spanish Onion sliced thin
- 1 TBSP Olive Oil
- 3 Pieces Cooked Bacon finely chopped
- 2 Large Eggs
- 4 OZ Goat Cheese Crumbles
- 4 Cloves Roasted Garlic
- 2 TBSP Bacon Fat or other cooking fat
- Kosher Salt & Fresh Cracked Pepper
- Preheat your oven to 400 degrees. In a baking dish or sheet pan, lay the squash face down and cover with foil. Put in the oven on the middle rack position and let cook for 45 minutes.
- While the squash is cooking, prepare the remaining items. In a heavy bottom pan, heat over medium high and add in the olive oil. When the oil shimmers, add in the onion and a good pinch of salt. Cover immediately and allow to cook for 5 minutes. After 5 minutes, stir and break up the onion. Reduce the heat to medium-low, recover and cook for 15 more minutes, stirring occasionally. When caramelized, remove from the pan and set aside.
- In a bowl, add the chopped bacon, eggs, goat cheese and roasted garlic. Stir gently to incorporate. Set aside.
- When the squash is ready, remove from the oven and flip the squash with tongs. Take a fork and run it lengthwise down the center of the squash. You should see strands of squash coming loose. Go ahead and start digging around with the fork loosening all the squash.
- Once the squash is loosened, add to the pan that you cooked the onions in. Add in the bacon fat and heat over medium-high heat. Add in the cooked onions. Add in the egg mixture and stir to incorporate.
- Taste, adjust the seasonings, taste again and serve hot!