This grain-free, paleo-friendly version of carbonara is not only easy to whip up but also lovingly caters to those seeking an animal-based diet. Whether you’re gluten-free or sticking to an Animal-Based Diet, this recipe is a great recipe for the end of summer and early fall. Perfect for an intimate dinner, this recipe serves two, inviting you to indulge in its cheesy goodness without any dietary guilt.
4 large yolks, room temperature
1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving
1 ounce (about ⅓ packed cup) grated Parmesan
1/4 cup olive oil
4 tbsp grass-fed butter
3½ ounces of slab guanciale, pancetta or bacon (we use bacon), sliced into ⅓ inch squares
1. First, cook the spaghetti squash. This step takes roughly 30-40 minutes, depending on the size of your spaghetti squash.
2. Preheat oven to 375. Pierce squash with a fork or knife to vent.
3. Place the whole squash inside the oven and set a timer for 10 minutes.
4. Carefully remove the squash with oven mitts (it will be HOT), and carefully cut in half length-wise. Preheating the squash before cutting it makes this process much easier!
5. Scoop out the seeds and discard. Drizzle 1/4 cup olive oil over the insides of both squash pieces and place inside a baking dish.
6. Place the squash back in the oven for 30 minutes. You will know the squash is cooked through when you can easily create “strands” with a fork. Add more time if needed.
7. While the squash is in the oven, thoroughly whisk together the egg yolks, a pinch of salt, pecorino and Parmesan in a mixing bowl. Set aside.
8. Heat the butter in a large skillet over medium heat. Add in the pork and sauté until the fat renders, and the pork is crispy but not too hard. Remove from heat and set aside.
9. Once the squash is ready, carefully use a fork (or two) to scrape the insides of the squash to create your “pasta” strands and place into the egg and cheese mixture.
10. If the pork is completely cool at this point, heat it back up for a minute until warm. Add the warm pork (and a few tablespoons of the pan fat) to your squash bowl and mix until combined and cheese is melted. Feel free to add in more cheese, remaining pan fat or some olive oil to create your desired consistency. Top with a bit of additional grated pecorino and serve immediately.
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Meet Liz, the founder of The Hive. When she’s not working on the site, you’ll find her either cooking some steak, taking a bike ride or playing with her pup, Ziggy.