This paleo carbonara recipe is made with spiralized celeriac noodles and creamy cashew sauce, then baked in the oven for that crispy, golden crust finish.
- 1/2 cup raw cashew nuts
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely diced
- 6 rashers/streaks of bacon, diced into small cubes
- 2 cloves of garlic, finely diced
- 0.5 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 tablespoon butter or ghee (or extra olive oil)
- 1 large celeriac, peeled and spiralized into ribbons (see pics and notes above)
- 3 eggs
- 1/2 cup almond milk
- 2 tablespoons nutritional yeast flakes
- 2 tbsp chopped parsley to serve
- Add the cashew nuts to a bowl and cover with warm water. Allow to soak for 15-20 minutes.
- Preheat the oven to 200 C / 400 F.
- In a large frying pan, heat a tablespoon of olive oil or coconut oil over medium-high heat. Add the bacon and pan-fry for 3 minutes, stirring a few times.
- Add the onion to the bacon and pan-fry together, stirring a few times, for 5 minutes. Once softened, add the garlic, salt, pepper and butter (or ghee) and stir through for 20 more seconds.
- While the bacon and onions are cooking, prepare the celeriac. Cut off the hard ends from the celeriac root and peel the sides. Depending on the type of vegetable spiralizer you use, you might need to cut the celeriac in two halves as it can be a little difficult to spiralize the whole root at once. I cut mine in two halves and trimmed the ends so their are flat. Spiralize each half into noodle ribbons and set aside. See cook’s notes for more on how to spiralize it.
- Transfer the celeriac noodles and the cooked bacon and onions mixture to a large mixing bowl.
- Strain the cashews and add to a blender or a food processor together with the eggs (whites and yolks), almond milk and nutritional yeast flakes. Add another pinch of salt and process for 30 seconds until smooth (it’s okay if some of the cashews are not completely pulverised, adds a bit of texture).
- Pour the egg mixture over the celeriac noodles. Using your hands, mix everything together working the sauce through the noodles. Transfer to a round or square casserole dish and place in the oven, middle shelf for 12 minutes.
- Once you remove the casserole dish, the celeriac should be crisped up and golden brown on the top. The egg mixture would have cooked firmer around the edges of the dish and on the bottom, yet will still be a little creamy in the middle. Serve with chopped up parsley on the side.
You could use sweet potato noodles instead of celeriac in this recipe.