Spaghetti Squash Carbonara
Rich, creamy low-carb carbonara made with roasted spaghetti squash, crispy bacon, and a silky egg-parmesan sauce. This keto-friendly twist on the Italian classic delivers all the indulgent flavor without the carbs.
Ingredients
- 4 pounds spaghetti squash about 2 small or 1 large
- 2 egg yolks room temperature
- 2 whole eggs room temperature
- 4 oz parmesan cheese finely grated
- 12 oz bacon roughly chopped
- 3 cloves garlic minced
- 1/2 tsp kosher salt adjust to taste
- Fresh parsley chopped, for serving
Instructions
- Prepare and Roast the Spaghetti Squash
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp with a spoon.
- Place the halves cut-side down on a rimmed baking sheet. Roast for 40-50 minutes until the flesh turns fork-tender.
- Once roasted, let the squash cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Set aside.
- Make the Carbonara Sauce
- Whisk together the egg yolks, whole eggs, and grated parmesan in a bowl. Mix thoroughly until smooth and creamy.
- Add the kosher salt and whisk again. Set this sauce mixture aside at room temperature.
- Cook the Bacon and Garlic
- Heat a large skillet over medium heat. Add the chopped bacon to the dry pan.
- Cook until the bacon turns crispy, stirring occasionally, about 8-10 minutes. Remove excess bacon grease if needed, leaving about 2 tablespoons.
- Add the minced garlic to the bacon and rendered fat. Sauté for 30-60 seconds until fragrant.
- Combine Everything
- Add the shredded spaghetti squash to the skillet with bacon and garlic. Toss everything together using tongs for 2-3 minutes until heated through.
- Remove the skillet from heat immediately. Slowly pour the egg mixture over the squash while tossing continuously with tongs.
- Keep tossing until the sauce thickens and coats every strand, about 1-2 minutes.
- Serve immediately, garnished with fresh parsley and extra parmesan if desired.
Notes
Room Temperature Eggs: Set eggs on the counter 30 minutes before cooking for the smoothest sauce texture.
Prevent Scrambling: Always remove the pan from heat before adding the egg mixture. The residual warmth cooks the eggs gently into a creamy sauce.
Meat Substitutions: Use pancetta or guanciale instead of bacon for a more traditional carbonara flavor.
Vegetarian Option: Omit bacon and sauté garlic in 2 tablespoons olive oil. Add sautéed mushrooms for meaty texture.
Make Ahead: Roast the squash up to 2 days in advance. Store shredded squash in an airtight container and refrigerate. Reheat before using.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Add a few teaspoons of heavy cream or broth to leftovers. Microwave at 50% power, checking and stirring every 30 seconds.
Not Freezer-Friendly: The egg-based sauce separates when frozen and thawed.RetryClaude can make mistakes. Please double-check responses.
Prevent Scrambling: Always remove the pan from heat before adding the egg mixture. The residual warmth cooks the eggs gently into a creamy sauce.
Meat Substitutions: Use pancetta or guanciale instead of bacon for a more traditional carbonara flavor.
Vegetarian Option: Omit bacon and sauté garlic in 2 tablespoons olive oil. Add sautéed mushrooms for meaty texture.
Make Ahead: Roast the squash up to 2 days in advance. Store shredded squash in an airtight container and refrigerate. Reheat before using.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Add a few teaspoons of heavy cream or broth to leftovers. Microwave at 50% power, checking and stirring every 30 seconds.
Not Freezer-Friendly: The egg-based sauce separates when frozen and thawed.RetryClaude can make mistakes. Please double-check responses.
