Carbonara is a type of Italian “sauce” traditionally made from egg, hard cheese, guancale or pancetta and pepper. It is simple and quick to make. In this recipe, I share a non-traditional version of it, made with turkey bacon and shiitake mushrooms, as you might’ve guessed from the title! I also added caramelized onions but that would make the title even longer so it’s omitted. Let’s take a look at the ingredients first.


Ingredients:

  • Gluten Free Pasta. You can of course any kind you like, traditionally carbonara is paired with spaghetti. I used Almond Flour Fettuccine from Capello’s.
  • Turkey Bacon ( I used Applegate farms organic turkey bacon )
  • 1 pasture raised egg. Because this type of pasta uses so few ingredients, it is key that all ingredients be of high quality, but please use what is accessible to you.
  • Shiitake mushrooms, Onions, Garlic
  • Sea Salt and Pepper

Pretty simple, right?

Now we put it together.

First, chop all the veggies ( also chop the turkey bacon, try to make everything even size)

In a pan, heat up ghee/butter and when hot, add the onions, garlic, and mushrooms to sauté. Once they start to soften, add the turkey bacon and let the turkey bacon cook throughly and the onions caramelize. In the meantime, boil pasta according to package direction. When pasta is ready, add to pan and remove from heat, then add the egg.

stir quickly so the egg doesn’t scramble!
Mix well!
Plate and Enjoy!