Spiralized Kohlrabi Carbonara
- 12 ounces bacon, chopped
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1½ pounds kohlrabi, peeled and spiralized using the 3mm blade
- 1 large egg
- ¼ cup grated Parmesan cheese
- chopped parsley
For best results, we recommend using:
- Cook the bacon in a large sauté pan over medium heat, stirring often, until it starts to get crispy, about 5 minutes. Add the onion and garlic and cook until the onion is softened, about 3 more minutes.
- Lower the heat to medium-low and add the kohlrabi, tossing until evenly coated. Cook for another few minutes, stirring often, until the kohlrabi is slightly softened.
- Lower the heat to low, crack the egg in the pan, and toss vigorously so the kohlrabi is evenly coated and the egg doesn’t scramble.
- Stir in the Parmesan and remove from the heat. Serve garnished with chopped parsley and additional grated Parmesan.
You can of course substitute cooked spaghetti for the kohlrabi for a more traditional take on carbonara.
What others are saying
Steven Gomes says:
Love the spin on carbonara. Kohlrabi tastes great and is a lighter, low carb alternative. I added lots of grated cheese on top and salty bacon.
Anthony Cohen says:
Couldn't find kohlrabi, but spaghetti noodles worked fine. You can't really go wrong with bacon and pasta. This is great for date nights, dinner parties, and the like.
Sarah Gray says:
You had me at (turkey) bacon. Such a good recipe! Spiralizing the kohlrabi was a great idea. I've only ever had kohlrabi slaw, so this was a nice surprise.
Laura Griffin says:
I found kohlrabi at the Farmer's Market so decided to try this recipe. A hearty plant for a hearty dish! The use of bacon for the carbonara was delicious. Cooking the kohlrabi in the bacon grease made everything so flavorful. I definitely recommend this recipe, it's so easy, you can't go wrong.
Jennifer Ingram says:
I've just become a fan of carbonara, after realizing how EASY it truly is to do at home. I didn't have kohlrabi, so just used spaghetti. Another change - I needed to use up some prosciutto (instead of bacon), which was tasty, and kept the fat content down compared to bacon. When adding the egg, I found it's quite hard not to scramble it and have to practice much patience with low heat - but this definitely pays off! Also keeping some pasta water to add with the egg helps add creaminess. Simple! Elegant.