Spaghetti carbonara

Are you in favor of a healthier version of spaghetti carbonara? I managed to modify the recipe for this traditional Italian dish by replacing unhealthy ingredients with healthy alternatives. Instead of regular spaghetti, I used gluten-free ones, and instead of regular butter, I used Ghee butter. Also, instead of various cheeses, I used nutritional yeast, thanks to which this dish got a very creamy texture. Try out this recipe.

Preparation time: 30 minutes
Servings: 2-3

Ingredients:
350 g gluten-free spaghetti
100 g bacon
3 large eggs
50 g Ghee butter
2 tbsp nutritional yeast
1 tsp salt
a pinch of black pepper

Instructions:
1. Pour the water into a large pot and leave to boil.
2. Meanwhile, cut the bacon into thin slices. Set aside.
3. Beat 3 eggs and set them aside.
4. Add 1 tsp of salt and gluten-free spaghetti into boiling water and cook for about 10 minutes.
5. While the spaghetti is cooking, put the Ghee butter in a large pan. When it melts, add bacon pieces and fry until bacon is golden and crispy.
6. When the spaghetti is cooked, strain them and put them into the pan with bacon.
7. Mix nutritional yeast with eggs, then pour into the pan with spaghetti and bacon and stir quickly with a fork, so the egg mixture combines with spaghetti. When eggs harden, remove the pan from the heat quickly. If the dressing texture isn’t creamy enough, add water.
8. Season with black pepper and sprinkle with nutritional yeast, if desired.
9. Serve and enjoy.