Spaghetti Squash Carbonara
A low-carb twist on classic Italian carbonara featuring roasted spaghetti squash tossed with crispy bacon, garlic, and a creamy egg-parmesan sauce. Keto-friendly and gluten-free!
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; can substitute pancetta or guanciale
- 3 Cloves Garlic minced
- 1/2 teaspoon Kosher Salt
- Parsley chopped, to serve
Instructions
- Roast the Spaghetti Squash:
- Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Place flesh-side down on a rimmed baking sheet. Roast for 40-45 minutes until tender. Let cool 5 minutes, then scrape with a fork into strands. Set aside and keep warm.
- Prepare the Sauce:
- In a medium bowl, whisk together 2 whole eggs and 2 egg yolks until fully combined. Add parmesan cheese and kosher salt. Whisk until smooth and thick. Set aside at room temperature.
- Cook the Bacon:
- Heat a large skillet over medium heat. Add chopped bacon to the cold pan. Cook 8-10 minutes, stirring occasionally, until crispy and golden. Leave about 2 tablespoons of bacon fat in the pan; drain excess.
- Sauté the Garlic:
- Add minced garlic to the pan with bacon. Sauté 30-60 seconds until fragrant and golden. Do not burn.
- Combine Squash and Bacon:
- Add warm spaghetti squash strands to the skillet. Toss with tongs to coat in bacon fat. Cook 2-3 minutes until heated through.
- Create the Carbonara Sauce:
- Remove skillet completely from heat. Working quickly, slowly pour egg-parmesan mixture over squash while continuously tossing with tongs. Use both hands—one pours, one tosses. The residual heat will create a creamy sauce. If too thick, add 1 tablespoon water.
- Serve:
- Transfer to serving bowls. Garnish with fresh parsley and additional parmesan. Add cracked black pepper. Serve immediately.
Notes
Room Temperature Eggs: Leave eggs on counter for 30 minutes before cooking for smoother sauce blending.
Drain the Squash: After scraping strands, squeeze gently in a clean kitchen towel to remove excess moisture and prevent watery sauce.
Temperature Control: Always remove pan from heat before adding eggs to prevent scrambling. The warm squash provides enough heat to cook the eggs into a creamy sauce.
Make Ahead: Roast squash up to 2 days ahead and refrigerate. Reheat before using.
Storage: Store leftovers in airtight container for up to 3 days. Reheat with 2 teaspoons heavy cream or broth at 50% microwave power.
Not Freezer-Friendly: The egg sauce separates when frozen, and squash becomes mushy.
Vegetarian Option: Omit bacon and use 2 tablespoons olive oil when sautéing garlic. Add sautéed mushrooms for depth.
Drain the Squash: After scraping strands, squeeze gently in a clean kitchen towel to remove excess moisture and prevent watery sauce.
Temperature Control: Always remove pan from heat before adding eggs to prevent scrambling. The warm squash provides enough heat to cook the eggs into a creamy sauce.
Make Ahead: Roast squash up to 2 days ahead and refrigerate. Reheat before using.
Storage: Store leftovers in airtight container for up to 3 days. Reheat with 2 teaspoons heavy cream or broth at 50% microwave power.
Not Freezer-Friendly: The egg sauce separates when frozen, and squash becomes mushy.
Vegetarian Option: Omit bacon and use 2 tablespoons olive oil when sautéing garlic. Add sautéed mushrooms for depth.
