Recipe Swap: Paleo Pasta Carbonara (from Oerspronkelijk)

paleo pasta carbonara at receptenruil 

Already one month has passed since I participated for the first time in the Dutch foodbloggers recipe swap and I tried Cauliflower Couscous with Pumpkin and Cashews from De Voedzame Keuken! Because I really liked it I entered again this month, and again, the dish was truly amazing!

I was assigned to Oerspronkelijk: a Dutch blog by Marjolijn Jansen, an orthomolecular therapist who collects recipes and info on her blog about healthy eating. 

I absolutely hope that Marjolijn keeps adding more recipes to the site, because the carbonara dish that I made was a-ma-zing!!

I thought that a traditionally rich and creamy dish like this would belong to the past now eating paleo… how wrong I was! The clever use of soft boiled eggs in the sauce gave it the distinct carbonara taste. Of course I wouldn’t be myself if I hadn’t changed something to the recipe: I added a splash of coconut creme to make it even more rich and some garlic for that extra kick of flavor ;-). I really liked the use of chorizo in this carbonara instead of bacon: adds some nice spice to it.

Since the recipe on Oerspronkelijk is in Dutch I post the English version below for all of you to enjoy.

Can’t wait until next month to try a new recipe from one of these participating Dutch bloggers. You might wanna check them out as well :-)

paleo pasta carbonara at

Paleo Pasta Carbonara
Prep time
Cook time
Total time
Serves: 2
  • 2 eggs
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 80 gr organic chorizo​​, cut into small pieces
  • 250 gr mushrooms, sliced
  • pinch of paprika
  • 2 servings of pasta alternatives, like [url href="" title="Zucchini “Noodles” aka Zoodles"]zoodles[/url]
  • 1 ripe avocado
  • 3 tbsp extra virgin olive oil
  • 4 tbsp [url href=""]coconut creme[/url]
  • handful of fresh parsley, chopped
  1. Boil the eggs for a few minutes until soft boiled. Let them cool in cold water.
  2. Heat a frying pan and melt coconut oil, add the onion and sauté until translucent.
  3. Add the 2 cloves of the garlic, chorizo, mushrooms and paprika and stir everything together.
  4. Put a lid on the pan and cook on low for about 5-10 minutes, stirring occasionally.
  5. Add the zoodles to the mixture and cook for a couple of minutes until the zucchini starts to soften (a bit of an al dente bite is nice though).
  6. In a blender, puree the boiled eggs, avocado, olive oil, coconut cream, remaining garlic and parsley until smooth.
  7. Serve the sauce cold on top of the zoodles, or add it to the pan and warm it through before serving.
  8. Garnish some extra parsley and a dash of olive oil.


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