Foodie Friday

I am so excited about this week’s post because I got a new toy for the kitchen!  A spiralizer from Williams Sonoma!


This recipe is creamy and has BACON and is even good for you!  With the spiralizer, it’s even super fun to make!  Enjoy!

Bacon Carbanara Pasta


  • 6 Strips of Bacon, cooked, and crispy
  • 1 Whole Egg + 1 Egg Yolk
  • Salt to taste
  • Pepper to taste
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 Cup plus 1 1/2 TBSP Heavy Coconut Milk from a can
  • 4 tsp Starch (tapioca, arrowroot or potato)
  • 3 Yellow Squash; (spiralized)
  • Endamame
  • Sliced portabella mushrooms, sauteed


  1. In a mixing bowl mix together eggs, salt, pepper, onion powder, and garlic powder; set aside.
  2. In a saucepan over low heat, pour in milk and mix in starch. Do not allow to boil, just heat milk through.
  3. Add milk slowly to egg mixture; whisking constantly; pour back into sauce pan over low heat. Mix until thickened and creamy; set aside.
  4. Using a spiralizer, make yellow squash into pasta
  5. Heat oil in a pan and cook squash. The squash will cook up quickly.
  6. Turn off heat and mix squash, endamame, and mushrooms with Carbanara sauce.
  7. Sprinkle with bacon.



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