Recipe: Kohlrabi LowCarbonara

Kohlrabi LowCarbonara

When I was a kid we had some friends that had lived in Italy and practiced the motto “Food is Love.” They taught my family to make Carbonara, the Italian classic. I have finally found an amazing substitute for the pasta in traditional carbonara – spiralized kohlrabi! The flavor and texture are wonderful – you won’t miss the pasta! This recipe serves 3-4.

  • 1 lb bacon
  • 1  small onion
  • 3+ pods of garlic
  • 2 1/2 – 3 lbs kohlrabi
  • 4 eggs
  • 5 oz parmesan

Wash, chop off the bottom, and peel the outer skin from the kohlrabi with a vegetable peeler. Spiralize the kohlrabi. Cook the bacon and onion together until crispy and brown – I like my onions and bacon well done. Add in the garlic just before the bacon and onions are done. Add the kohlrabi to the bacon mixture, toss and cover. Let cook 15-20 minutes, stirring occasionally. Then combine the eggs and parmesan, then add to the hot mixture. Stir and cover.

Simmer another 10-20 minutes until the kohlrabi is soft, the eggs are cooked and the cheese is melted. It takes much longer than you think for the Kohlrabi to cook. Plate your portions and top with grated parmesan if you would like and of course black pepper.

Let me know how yours turns out!

You can almost taste the goodness!