This one's for all my carbonara-loving friends out there.
6 slices nitrate-free bacon, cut into small pieces
300-500g chicken breast, cut into chunks
3 cloves garlic, minced
2 large eggs
2-3 tablespoons nutritional yeast (this gives the dish it’s “cheesy” flavour)
½ teaspoon arrowroot or tapioca starch
½ teaspoon sea salt
¼ teaspoon black pepper or to taste
½ cup coconut cream
Pasta: I like to use some form of red lentil or pulse pasta, but you can prepare your own zucchini noodles (little bit more involved) or use a whole-wheat or GF pasta of your preference
Chopped parsley for garnish
Whisk together the eggs, nutritional yeast, arrowroot/tapioca, salt and pepper in a medium-sized bowl
Pour coconut cream into a small saucepan on medium low heat.
Whisk coconut cream until melted, then whisk in the egg mixture. Continue to whisk for about 45 seconds or until sauce just begins to thicken, then immediately remove from heat (or the eggs will scramble!)
Set aside while you prepare the rest of the ingredients
Heat a large heavy skillet over med-high heat, then add bacon pieces. Cook until crisp, stirring occasionally to evenly brown
Meanwhile, you can start preparing your pasta
Remove the bacon pieces with slotted spoon to a bowl/plate for the moment
Leaving the bacon fat in the bottom off the skillet, add the garlic and the chicken and toss to coat
Stir the chicken occasionally, until cooked all the way through
Add in the cooked pasta and continue tossing with the chicken and garlic
Transfer the chicken & pasta mixture, bacon, and the sauce to a large serving bowl (or even just all in the skillet if you want less washing up!) and toss until mixed through
Garnish with parsley, add salt & pepper to taste and enjoy the heck out of it!
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