This is a quick, simple, amazing and low carb cauliflower rice carbonara with lots of bacon, mushrooms, egg and parmesan!
Author: Jeanie and Lulu's Kitchen
Wright® Brand Smoked Bacon
, thinly sliced
, roughly chopped
Frozen Cauliflower Rice
Ground Black Pepper
Shaved Parmesan Cheese
, roughly chopped
Wright® Brand Smoked Bacon (8 slices)
to a large skillet with deep sides and heat it up over medium-high heat. Let it cook and render out the fat until it is crispy, about 6-8 minutes.
Cremini Mushrooms (8 oz)
and cook them in that bacon fat for another couple of minutes, until they soften.
Garlic (3 cloves)
Fresh Parsley (1 Tbsp)
, and cook for another minute or so until fragrant.
Stir in the
Frozen Cauliflower Rice (1.5 lb)
and let it get tender for about 5 minutes, stirring occasionally.
While that all cooks, whisk the
Milk (1 cup)
Crème Fraîche (3 Tbsp)
Parmesan Cheese (3 Tbsp)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
together in a bowl thoroughly.
When the cauliflower rice is tender, pour in the sauce and stir continuously until the eggs cook through and the sauce is thick but not scrambled. This only takes 2-3 minutes.
Take the pan off of the heat as soon as it is done, then scoop it into pretty bowls. Serve with
Shaved Parmesan Cheese (to taste)
Fresh Parsley (to taste)
on top and enjoy!
Nutrition Per Serving
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