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top view of spaghetti squash carbonara keto

Spaghetti Squash Carbonara

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 420kcal

Ingredients

  • 4 Pounds Spaghetti Squash about 2 small or 1 large
  • 2 Egg Yolks room temperature
  • 2 Eggs room temperature
  • 4 oz Parmesan Finely Grated
  • 12 ounces Bacon roughly chopped. You can also use pancetta or guanciale
  • 3 Cloves Garlic minced
  • 1/2 teaspoon Kosher salt
  • Parsley chopped to serve
US Customary - Metric

Instructions

  • Preheat oven to 400 F. Option to line a baking sheet with parchment paper for easy clean up.
  • Slice spaghetti squash in half lengthwise, and scoop out/discard the seeds. Place spaghetti squash flesh side down on yourn prepared baking sheet, and bake in preheated oven until the strands separate easily with a fork--about 30-45 minutes (this will vary depending on the size of the spaghetti squash you use).
    top view of spaghetti squash carbonara keto
  • Once spaghetti squash is fork tender, flip and allow it to cool. Once cool enough to handle, use a fork to shred the squash into spaghetti strands.
  • In a medium bowl, whisk together the room temp eggs, yolks, and parmesan until really well combined. Set aside.
    top view of spaghetti squash carbonara keto
  • Heat a skillet over medium heat--Make sure to use a pan large enough to fit all the squash! Add the sliced bacon and saute until crispy, about 5-7 minutes. Add garlic and continue to cook until fragrant. Add the spaghetti squash and salt. Toss to coat in the bacon and garlic, and the squash is heated through.
  • Remove pan completely from heat (even the grates--I set the pan on a trivet on the counter). Use two hands to toss the spaghetti squash with tongs, while slowly pouring in the egg combo.
    top view of spaghetti squash carbonara keto
  • Plate with a sprinkle of parsley and additional parmesan. Enjoy!

Notes

  1. Room temp eggs and yolks are important, as they're easier to whisk into a smooth sauce. I do this by placing them on the counter just after I toss the spaghetti squash in the oven.
  2. Use two hands when combining the spaghetti squash and eggs, this is the easiest way to get a silky-smooth sauce.
  3. The heat of the squash should set the eggs, no need to leave the pan on the stove. This is why it's important to use warm squash and a warm pan. The most frequently made mistake with carbonara is to scramble the eggs by keeping the pan on heat.
  4. When reheating leftovers, I like to pour a little heavy cream or chicken broth in, as the microwave will dry out the sauce. The addition of liquid makes this sauce beautifully silky again.

Nutrition

Calories: 420kcal | Total Carbohydrates: 17g | Protein: 18g | Fat: 32g | Sodium: 932mg | Fiber: 3g | Sugar: 6g | Net Carbs: 14g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com