Spaghetti Squash Carbonara
A creamy, low-carb twist on classic Italian carbonara using roasted spaghetti squash instead of pasta. This keto-friendly dish features crispy bacon, silky egg sauce, and fresh parmesan for all the comfort without the carbs.
Ingredients
- 4 pounds spaghetti squash 2 small or 1 large, should feel heavy and firm
- 2 egg yolks room temperature
- 2 whole eggs room temperature
- 4 oz parmesan cheese finely grated, freshly grated preferred
- 12 ounces bacon roughly chopped; pancetta or guanciale work too
- 3 garlic cloves minced fresh
- 1/2 teaspoon kosher salt adjust to taste
- Fresh parsley to taste, chopped for garnish
Instructions
- Prepare the Spaghetti Squash:
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise using a sharp, sturdy knife. Pierce the squash first to make cutting easier.
- Scoop out the seeds and stringy pulp with a spoon.
- Place the squash halves cut-side down on a rimmed baking sheet.
- Roast for 40-45 minutes until the flesh feels tender when pressed. A fork should pierce through easily.
- Let the squash cool for 5 minutes, then use a fork to shred the flesh into spaghetti-like strands.
- Prepare the Carbonara Sauce:
- While the squash roasts, crack the whole eggs into a medium bowl and add the egg yolks.
- Whisk vigorously for about 30 seconds until uniform and slightly frothy.
- Add the finely grated parmesan to the eggs and whisk again until everything combines smoothly.
- Set this bowl aside at room temperature.
- Cook the Bacon and Garlic:
- Heat a large skillet over medium heat.
- Add the chopped bacon pieces in a single layer and cook for 6-8 minutes, stirring occasionally, until crispy.
- Leave about 2 tablespoons of bacon fat in the pan and drain the rest.
- Add the minced garlic to the bacon and fat, and sauté for 30-45 seconds until fragrant.
- Combine Squash with Bacon:
- Add all the shredded spaghetti squash to the skillet with bacon.
- Toss everything together for 2-3 minutes over medium heat until piping hot.
- Season with kosher salt and toss again.
- Create the Carbonara:
- Remove the skillet completely from the heat source.
- Pour the egg and cheese mixture slowly over the hot squash while simultaneously tossing the squash continuously with tongs.
- Work quickly but steadily for about 60 seconds until the eggs create a creamy, silky sauce.
- If the sauce seems too thick, add a tablespoon of reserved bacon fat and toss to incorporate.
- Serve:
- Serve immediately while hot, garnished with fresh chopped parsley.
- Add additional parmesan and fresh black pepper to taste.
Notes
Temperature is Key: Room temperature eggs are essential for smooth sauce. Cold eggs will create clumps instead of creamy sauce.
Off-Heat Technique: Always remove the pan from heat completely before adding the egg mixture. The residual heat from the hot squash and bacon is enough to cook the eggs without scrambling them.
Parmesan Quality: Use freshly grated parmesan cheese. Pre-grated varieties contain anti-caking agents that prevent smooth melting.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently at 50% power in the microwave with a tablespoon of heavy cream or broth.
Vegetarian Option: Skip the bacon and use olive oil to sauté the garlic. Add sun-dried tomatoes, mushrooms, or a pinch of smoked paprika for extra flavor.
Protein Additions: Add grilled chicken, pan-seared shrimp, or grilled steak for a heartier meal.
Not Freezer-Friendly: This dish does not freeze well due to the egg-based sauce and squash texture changes.RetryClaude can make mistakes. Please double-check responses.
Off-Heat Technique: Always remove the pan from heat completely before adding the egg mixture. The residual heat from the hot squash and bacon is enough to cook the eggs without scrambling them.
Parmesan Quality: Use freshly grated parmesan cheese. Pre-grated varieties contain anti-caking agents that prevent smooth melting.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently at 50% power in the microwave with a tablespoon of heavy cream or broth.
Vegetarian Option: Skip the bacon and use olive oil to sauté the garlic. Add sun-dried tomatoes, mushrooms, or a pinch of smoked paprika for extra flavor.
Protein Additions: Add grilled chicken, pan-seared shrimp, or grilled steak for a heartier meal.
Not Freezer-Friendly: This dish does not freeze well due to the egg-based sauce and squash texture changes.RetryClaude can make mistakes. Please double-check responses.
