Turnip “Spaghetti” Carbonara

Of all the popular Italian pasta dishes that many people tend to love, spaghetti carbonara definitely falls on the unhealthy end of the spectrum. But make a few tweaks, and you can have just as indulgent a dish without any of the negative side effects. Here we use turnips instead of spaghetti, as turnips are firm and similar to spaghetti in texture and appearance, although it does add a much more peppery flavor. Traditional carbonara does call for cheese, but you can leave the Parmesan out if you’re sensitive to dairy or looking to cut down on fat.

Serves 2

2 turnips

2 tablespoons extra-virgin olive oil, divided

3 strips uncured, nitrite-free bacon

2 cloves garlic

2 cage-free egg yolks

1⁄2 cup grated Parmesan cheese

1⁄2 teaspoon pepper

1 tablespoon chopped flat-leaf parsley

1. Peel turnips and slice off both ends. Spiralize using a small-noodle blade. In a large pan, heat 1 tablespoon olive oil on medium heat. Add turnips and cook for about 7–8 minutes or until turnip noodles are soft.
2. While turnips are cooking, heat 1 tablespoon olive oil in a separate pan on medium heat. Add bacon strips; cook for 5 minutes on both sides. While bacon is cooking, chop garlic. Once bacon is done cooking, remove from pan and lower heat to medium-low. Add garlic and cook for 1 minute. Remove garlic from pan and set aside. Chop bacon into small pieces. Add bacon pieces to turnip noodles.
3. In a small bowl, mix together egg yolks and Parmesan cheese. Reheat turnip noodles on medium-low until they just begin to warm. Add egg and cheese mixture and toss around noodles for 2–3 minutes or until egg is fully cooked.
4. Top with pepper and add parsley as a garnish. Serve noodles warm.