THE GESTATIONAL DIABETIC
Amazing comfort food made low carb without losing any taste or texture!
Thick Bacon
Del Monte Butternut Squash Spaghetti Noodles
Parmigiano Reggiano Cheese
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Heat a skillet on medium heat. Separate the yolks from the eggs and place in a bowl. Crumble/chop the bacon after frying.
If using frozen pasta, cook per the package instructions. Add bacon and fry crispy. Remove the bacon and let it drain on a paper towel.
Reduce the heat to medium low and add the butternut squash noodles into the skillet with the bacon fat. Cover and let cook 4-5 mins. Stir once or twice.
Remove the noodles and set aside. Remove the skillet from the heat and reduce to the lowest heat.
Add the cream, salt, pepper and cheeses to the skillet (still removed from the heat). Let it warm.
After it has warmed for 2 mins, spoon the cream into the bowl with the yolks and mix after each spoonful.
When you've mixed all of the cream with the yolks, return the mixture to the skillet and place back on the low heat. Cook for 1-2 mins.
Add the noodles and toss to coast them with the sauce. Serve with bacon on top.