Carbonara is a pasta dish made with bacon or ham, egg, and cream. This version is a veggie-filled take on the traditional pasta carbonara, with several substitutions that make it very nutritious and incredibly delicious. To be honest, it is actually very reminiscent of fried rice! I'm pretty sure it's the peas and egg that give it that taste. Either way, this is a unique dish that would be great served for breakfast, as a non meat-heavy main dish, or as a chicken side dish.
1/2-3/4 lb. of bacon, cut into small pieces
2 candy onions (very small onions), minced (about 1/2 c onion)
2 cloves garlic, minced
2 cups frozen peas
freshly ground pepper
6 egg yolks (I used yolks because I made biscuits with the whites the day before, but you could use 3-4 whole eggs instead!)
3 large zucchini or squash, spiralized
Cut bacon into small pieces and saute in a large dutch oven or high sided pot. Once the bacon is crispy, remove the pieces but leave the fat in the pot. Add the onion, cooking until soft, then add garlic and cook until fragrant. (This dish is very much based on feel- I don't have exact cooking times or temperatures, you just have to go by the look of the ingredients!) Then add peas and saute until the peas are hot. Sprinkle a generous amount of pepper on top of the peas. Pour the egg yolks on top of the peas and stir everything until the egg yolks no longer look wet. Then add the zucchini/squash noodles, and add the bacon back in as well. Cook, stirring occassionally, until the "noodles" are soft. For us, this made about 4 servings!