Spaghetti carbonara with those egg yolks and it’s not a yolk!

Spaghetti carbonara with those egg yolks

Why can’t you tease egg whites???? They can’t take a yolk!

What is an eggs favourite tree???? A y-oak tree!

Okay. Don’t give up the day job. I already did. Ha ha. Too late.

Enough yolking around and on to that yolk recipe.

I use my yolks for a multitude of things. In fact, last night I used them to make a gluten free coconut raspberry slice which was to die for. If you share my blog, I might just share the recipe. Nothing like a bit of bribery 🙂

Here is a recipe for my favourite carbonara. My kids eat this too although they have pasta and a little of zucchini/courgette or spaghetti squash.I’ve tried to cut their grain based pasta completely but it’s not happening so I’m not going to beat myself up about it! Note the meat free option at the bottom!!

Spaghetti Carbonara

(Serves 2)
Ingredients – for the sauce

4 slices of thick cut or 8 thin slices of bacon (I use nitrite/nitrate minimally processed stuff)(optional – see meat free option below under “tips”)*

4 large egg yolks

2 tablespoons heavy cream (aka double cream) or coconut cream*

½ cup grated parmesan cheese or 1/2 cup of ground raw cashews*

3 cloves of garlic (crushed)(optional)

Black pepper to season

3 heads of broccoli chopped and steamed.

Ingredients – For the pasta

Your usual pasta (I use rice, flax, spelt and whole grain for the kids) OR a vegetable pasta such as spaghetti squash or ribboned courgettes*


Bring a pot of water to the boil and add the pasta. Cook pasta for around 6-8 minutes or until al dente (cooked so as to be still firm when bitten). Whilst the pasta is cooking, cook the bacon pieces in a large skillet/frying pan over medium-high heat until the bacon is crispy. Add the crushed garlic and stir in. Do not drain off the bacon fat. Keep warm.

Whisk the egg yolks with the cream and half the cheese (if using cashews, omit the cheese step). Add about 2 or 3 tablespoons of water to the mixture and whisk again. Drain the spaghetti and add it to the skillet with the bacon. Stir the spaghetti so that it absorbs the bacon flavor. With the skillet off the heat, pour the egg mixture into the skillet over the bacon and pasta, a little at a time and stir quickly. You want to add it slowly so that it doesn’t scramble the egg mixture. When it’s all in and mixed through, add the steamed broccoli. Mix together. Serve immediately with the remaining parmesan or the cashews.


*coconut cream.
Dead easy! Keep some tins of coconut milk in the fridge. Do not shake them. Just open and pour off the water. You’re left with the cream. (The cream is great for whipping and having with cake:)

*ground cashews

If using ground raw cashews instead of Parmesan, you might want to add a 1/2 teaspoon of nutritional yeast. It has a cheesy taste. Personally I don’t like it but then I don’t like Parmesan either!!

*spaghetti squash.

Prick it with a fork, stick it in the microwave for about 3 mins to soften it. Cut it in half. Scrape out the seeds. Place cut side down and cook in the oven for about 25 mins at 350 degrees. Alternatively, place it in a microwaveable bowl with a half inch of water (again cut face down) and steam for about 4 mins (you want the squash to have a bite; not be too hard or mushy). Scrape out the cooked contents with a fork. It comes out like spaghetti.

* courgettes/zucchini
Wash and ribbon using a potato peeler or whatever other tools you have. Steam for no more than 2 1/2 minutes or it will be soggy

* vegetarian option.

Omit the bacon and gently sautee a half of an onion in a tablespoon of olive oil with a 1/2 teaspoon of smoked paprika. You want the onion to be soft and gooey, not dry and crispy so that the flavour mixes well with the broccoli.


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