I had squash spirals and cod, so I decided to make a carbonara sauce from scratch. The recipe came fromlow carb maven and was surprisingly easy to make. I added 4 strips of bacon, sliced in tiny bits and fried till crispy, to the sauce to make the alfredo sauce a carbonara sauce. YUM!
Ingredients
1 cup heavy cream
3 oz cream cheese, room temperature
4 strips of bacon, fried to crispyness
2 tbsp butter, room temperature
1 large egg yolk
1 pinch white pepper
1 pinch freshly ground nutmeg
salt to taste
Instructions
Gently melt the butter and cream cheese together in a small pot over low heat, whisking to combine.
Add 1/4 cup of the heavy cream, turn heat up to medium low, and stir until combined and hot. Keep adding the heavy cream until all is incorporated.
Separate one egg and beat the yolk. When the sauce is hot and bubbling lazily, add the egg yolk while whisking. Turn heat a little lower and continue whisking until the sauce coats the back of a spoon about 1-2 minutes more. Adjust seasonings. Thickens as it cools!
Add the crispy bacon bits.
Makes about 1 1/2 cups. Serves 4 at approximately 1/3 cup per serving.
I used the rendered bacon grease to fry the cod and then added the fettucini squash spirals. When they were done, I added the sauce.
