Chicken & Cauliflower Carbonara with Bacon
To the purist, a classic carbonara is all about the pasta, black pepper, bacon and the egg yolk folded in to bind everything together. Luckily, I am not that much of a purist. I like to mix things up a little, which is why I created this veggie loaded recipe. It combines wonderful fresh ingredients that work well together to create the creamiest, veggie loaded, dairy free carbonara sauce. I’ve also used a combination of zoodles and organic pad thai rice noodles so it’s gluten-free. I’ve also decided to omit the egg yolk to cater to all of my egg free followers. So enjoy this incredibly hearty, comforting yet healthy dish. It’s so delicious you want to like the plate clean ;)
Carbonara Sauce Ingredients
1 small organic cauliflower, roughly chopped
1 zucchini, roughly chopped
1 broccoli stem, chopped
1 large clove garlic
3 Tbsp butter or ghee
Salt to taste
2 cups chicken bone broth (or water)
Optional; add in a handful of spinach if you would like to make the sauce ‘greener’
Roughly 500g chicken thigh (with skin on), diced
4 cloves garlic, finely diced
2-3 Tbsp butter, ghee or coconut oil for cooking
2x zucchinis, spiralised
1 packet organic white rice noodles (pad thai style) - I get them from Coles in the Health Food Isle
1 brown onion, diced
1/2 - 1 tsp black pepper
4-5 rashers of chemical free bacon
Mustard seeds to taste
Boil the cauliflower, zucchini, broccoli stem and garlic in the bone broth (or water) until soft and cooked through.
When it’s ready, add the cooked veggies to a food processor or thermomix and blend with 3 Tbsp butter/ ghee until smooth and creamy.
Taste the mixture and add salt if needed. If the sauce is too thick add in a little more bone broth and re-blend until you reach your desired consistency. If you want the sauce to be ‘greener’ in colour, blend through some spinach leaves now until super smooth and creamy (this is optional).
Heat a large frying pan with butter or ghee. Fry off the onion until golden brown.
Pat the bacon dry using a paper towel and slice it into 5cm cubes. Push the onions to one side of the pan and cook the bacon until crispy and golden brown. Add the finely diced garlic, mustard seeds (this is optional) and pepper and stir it through the bacon and onions and cook for a few more minutes.
Meanwhile, add water to a saucepan and bring it to the boil.
Remove the onions, bacon and garlic from the pan and set it aside. Now to cook the chicken. Pat the chicken dry using a paper towel. Place the chicken skin side down in the hot pan with the leftover bacon fat.
Add the rice noodles to the boiling water and cook for 4 minutes in the boiling water. Then add in the zucchini noodles (zoodles) and cook for a further 2 minutes.
Taste the rice noodles to see if they’re al dente. If they’re ready, pour them into a strainer/ colander.
Turn the chicken over and cook on the other side. When the chicken is evenly cooked, remove it from the pan and rest for 5 minutes. Slice into squares.
Add the cooked noodles and zoodles, carbonara sauce, bacon and onion mix and the chicken to a large bowl and toss gently to combine evenly.
Serve in bowls and garnish with some freshly chopped parsley and salt and pepper to taste.
For similar recipes, please check out my Creamy Basil & Prawn Alfredo Noodle dish.