Everything is better with an egg on top, right?! I sure as hell think so, and it was that thought that inspired this super simple paleo meal: Deconstructed “Pasta” Carbonara. It tastes so decadent, and looks like something you might find in a restaurant, but is easy enough to make on a weeknight.
This paleo dinner recipe came about from a craving for carbonara combined with feeling too lazy to make something complicated. As I was thinking about all that goes into a traditional pasta carbonara, which is an egg-based sauce, I had an epiphany: poached eggs make everything better. So instead of taking the time to slowly cook the carbonara sauce as the traditional meal requires, I made this deconstructed version instead!
In this dish, pancetta, garlic, onion and fresh herbs come together with grass-fed butter, spaghetti squash and a poached egg to make a seriously delicious meal that is simple enough to make in about 20 minutes, and pretty enough to feed to guests.
Here’s how to make this in your kitchen (makes 2 servings):
- 3 tbsp grass-fed butter
- 1/2 a sweet onion, sliced thinly
- 2 gloves garlic, minced
- 3 oz diced pancetta
- 3 cups spaghetti squash, prepared (click here for instructions)
- 1 tbsp wine (whatever you have in the house, or leave out)
- 1 tbsp fresh basil, chopped
- 1/2 tbsp parsley, chopped
- salt and pepper, to taste
- 2 eggs
- 1 tsp vinegar (white or apple cider)
- Place 1/2 tbsp of the grass-fed butter into a large sauté pan over medium-high heat. Once the butter has melted, add the onion to the pan and cook, stirring frequently, until it has browned and softened, about 5 minutes.
- Add the garlic to the pan and cook, stirring frequently, until the garlic is fragrant, about 1 minute.
- Add the pancetta to the pan and continue to cook the mixture until the pancetta has browned and is slightly crispy, about 3 minutes.
- Add the rest of the butter and the wine to the pan. Cook, stirring constantly, until the butter has melted and browns just slightly, about 2 minutes.
- Add the spaghetti squash to the pan and mix thoroughly with the meat, garlic, onion and butter sauce. Stir in the fresh herbs, salt and pepper (to taste) and reduce the stove heat to low (this is just to keep the squash warm while you are poaching the eggs).
- To poach the eggs, add about 2 inches of water to a small pot and bring to a boil. Once the water is boiling, turn the heat down to medium and wait until the water is still bubbling, but only slightly.
- Add the 1 tsp vinegar to the water, then crack two eggs into the water. The eggs should not need to be touched at this point, but if the whites looks like they are really spreading out, you can use a slotted spoon to swirl the water around each egg, bringing the whites back around the yolk.
- Cook the eggs for about 2 minutes, until the whites are firm but the yolk is still runny.
- To serve, place the spaghetti squash and sauce mixture into a bowl or plate and add a poached egg on top. Split open the egg so the yolk runs into the spaghetti squash.
- Eat and enjoy!