Dairy-Free & Low-Carb Spaghetti Carbonara

This low-carb take on spaghetti carbonara swaps the eggs & cheese in the traditional dish for a creamy cashew sauce that tastes even better! Paleo/Keto.

By
Bella Grace
Dairy-Free & Low-Carb Spaghetti Carbonara

In case you’re unfamiliar with carbonara sauce, it is an Italian classic made by cooking up pancetta or bacon, then whisking up eggs, cheese, and cream on the stove top into a deliciously sinful sauce. Pasta, usually fettuccine, is then tossed in this sauce of dreams and served with extra bacon. 

I used to love this as a kid. It was my all time favorite to order from an Italian restaurant but I feel like nowadays my gut couldn't handle all that dairy, gluten, and general heftiness. I have created a lighter, healthier version by swapping the cheese, cream and eggs for some soaked cashews and I tell you, it tastes pretty darn similar to the real thing. It caters to the paleo, keto, and general healthy living community. Thinking about it, this could even cater to those in the Vegan community by simply omitting the bacon.

It's quick, easy, full of delicious flavors, and kids love it! If you're making this for adults, jazz it up with some sautéed mushrooms, broccoli, herbs, and spices. I love adding a pinch of cayenne, paprika, and turmeric for an extra kick. We enjoyed this last night with organic green bean fettucine (my latest TJ Maxx find) and a side salad for some extra greens.

Spaghetti Carbonara

Ingredients

1 cup bacon, cut into ½ inch cubes

1 cup organic peas

1 pound pasta of choice (veggie or almond flour based)

1 teaspoon red pepper flakes

4 tablespoons grass-fed butter or cooking oil of choice

1/2 cup raw cashews (soaked)

2 cups filtered water

2 shallots, finely diced

4 large cloves garlic, finely chopped

1 teaspoon of sea salt, and extra for seasoning.

Method:

1) Start by making the carbonara sauce. In a medium saucepan, sauté shallots and garlic in 1 tablespoon grass-fed butter until tender.

2) Add cashews, water and salt and simmer for 30 minutes.

3) Meanwhile, sauté diced bacon in a cast iron pan until lightly brown. Set aside.

4) Blend your sauce ingredients in a food processor until smooth. 

4) Add peas, red pepper flakes and blended sauce to the bacon pan with the sauce, then toss with the cooked pasta (zucchini spirals or nut based, it's up to you).

Serve and enjoy!

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

Read Full Bio

Related Posts