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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

The Viceroy of Vegetarians™ has not been resting on his laurels!

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This is something I made while testing recipes for Litha.

Brussels Sprouts and Spaghetti:

1.5 lbs brussels sprouts, stemmed and quartered
2 tablespoons olive oil
.5 teaspoon salt
1 lb spaghetti
4 eggs
1.5 cups parmesan cheese
black pepper

Mushroom BACON:

8 ounces mushrooms
3 tablespoons vegetable oil
1 teaspoon maple syrup
1 teaspoon paprika*
.5 teaspoon salt
.25 teaspoon black pepper

Mushroom Bacon

1. Preheat the oven to 400F and line a baking tray with parchment paper.
2. Slice the mushrooms into thin slices. In a bowl, combine oil, maple syrup, paprika, salt, and black pepper and brush the resulting sauce on the slices on both sides.
3. Put the slices on the parchment paper and spread them out. Bake until they shrink from water loss and flip, baking for the same amount of time. I personally baked them 20 minutes on each side. Set aside.

Carbonara

1. Preheat the oven to 400F. Place a pot of salted water on high heat to boil for cooking pasta.
2. Spread the brussels sprouts out and drizzle them with salt and olive oil. Roast for about 15 minutes until brown and tender. This is meant to make the leaves blacken.
3. Cook the pasta until al dente.
4. In a bowl, whisk eggs and 1 cup of the cheese and pepper and set aside.
5. Drain the spaghetti (saving the water until later) and mix it with the bacon and brussels sprouts. Ladle half a cup of pasta water into the egg a little at a time and whisk. Put the egg mixture into the spaghetti and toss.
6. Sprinkle the rest of the cheese on top and serve.

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* From Chris: If looking for a 'smokier' taste use smoked paprika or liquid smoke (but only a drop or two!)

Also, I have seen spaghetti made out of lentils, and other keto friendly options are available.