I’ve started to try something new in my kitchen – something that has been mentioned on the Republic of Bacon in month’s past. I’ve started on what’s called a Paleolithic Diet, more commonly referred to as a Paleo Diet. Yes, I’m eating like a caveman. It worked for the first 95% of our existence as a species, and from what I hear those early dudes were quite the specimens, so I guess it should still be good today. Because cavemen didn’t farm, nor were they able to process any grains, that means that breads, pastas, rice and all that good stuff is out. That’s right no pasta! So how the heck am I making Spaghetti Carbonara? Well, use a spaghetti squash, of course! When you cook this squash whole, you can go at it with a fork and it turns into these really cool long strands just like spaghetti! Caveman’s pasta!!


6 strips Maple Leaf Bacon

1 2 lb Spaghetti Squash

½ Onion, diced

2 cloves Garlic

6 sprigs Thyme

½ cup White Wine

2 Egg Yolks

½ cup Grated Parmigiano Reggiano

Salt and Pepper


First thing we need to do is actually cook our spaghetti squash. Now you could go ahead and roast that thing whole in the oven (poking some holes in it first), but that would take well over an hour. I found a great way to cook this bad boy in the microwave, and it only takes 10 minutes! Cut it in half lengthwise, scoop out the seeds, fill one half of the cavity almost all the way with water, but the other half back on top and into the microwave for about 10 minutes. That’s it!

While your squash is steaming, grab a nice sautee pan (Yes, I got some gorgeous new stainless steel pots and pans. I love them already) and start cooking that bacon.

3. In the meantime, chop up half your onion and your two cloves of garlic.

Add those aromatics into the pan once the bacon is almost crispy. Season with a pinch of salt, lots of black pepper and all the leaves from your sprigs of thyme. Continue to sautee until the garlic and onions have softened and got some colour on them. Deglaze with your wine.

Now that your squash is cooked, go at it gently with a fork to remove that beautiful, sweet flesh.

Toss it all with your bacon mixture and get it all mixed in. Take your pan off the heat and stir in your parmigiano and two egg yolks. Be sure to stir quickly or else the yolks will cook hard and it won’t give a nice creamy texture.

7. Plate with an extra few thyme leaves and some parmigiano and you’ve got some caveman pasta. But I don’t think cavemen cooked like this…