This Roman-inspired dish features tender strands of roasted spaghetti squash tossed in a velvety sauce of egg yolks and aged Parmesan. The dish is defined by its silky, gold-colored coating and the smokiness of crispy diced bacon or pancetta. Finished with freshly cracked black pepper and a scatter of parsley, it offers a warm and savory experience that mirrors the rich, comforting qualities of a traditional carbonara.
About This Recipe
Spaghetti squash is roasted and pulled into long, delicate strands that provide a slight al dente bite, acting as the base for this rich sauce. In the skillet, the bacon is rendered until crispy, leaving behind a smoky fat that seasons the vegetable strands. As the egg yolks and cream meet the residual heat, they transform into a thick, glossy glaze that clings to the squash without becoming scrambled.
The flavor is a balance of salty, nutty, and smoky notes. The Parmesan provides a sharp, savory depth that is smoothed out by the richness of the yolks and heavy cream, while the crispy bacon adds a necessary crunch. Small flecks of black pepper are visible throughout the yellow sauce, providing a gentle heat that cuts through the creamy texture.
This meal is typically served immediately to preserve the emulsified quality of the egg-based sauce. The bright yellow squash strands contrast against the dark, crispy bacon and the fresh green herbs on the plate. The combination of a dense, buttery coating and the light, fibrous texture of the vegetable makes it a satisfying and straightforward choice for an evening dinner.
Why You’ll Love This Recipe
- Creamy, rich, and authentic carbonara flavor
- Only 6g net carbs per serving
- Made with simple, whole ingredients
- Ready in under 30 minutes once the squash is roasted
What You’ll Need for This Keto Spaghetti Squash Carbonara
- 1 medium spaghetti squash 2 lb
- 4 slices bacon or pancetta, diced
- 2 large egg yolks
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 tbsp butter
- 1 small garlic clove, minced (optional)
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
Step-by-Step Preparation
- Roast the squash: Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–40 minutes or until tender.
- Prepare bacon: In a large skillet, cook diced bacon or pancetta until crispy. Remove and set aside, leaving some rendered fat in the pan.
- Mix the sauce: In a bowl, whisk together egg yolks, heavy cream, and Parmesan. Season with black pepper.
- Combine: When the squash is done, shred it into strands with a fork. Add to the skillet with a bit of butter and minced garlic (if using).
- Create the carbonara: Remove the skillet from heat, then slowly pour in the egg mixture, stirring constantly so the eggs don’t scramble. The heat will thicken the sauce into a creamy coating.
- Add bacon: Stir in the crispy bacon and adjust seasoning with salt and pepper.
- Serve: Plate with extra Parmesan, freshly cracked pepper, and a sprinkle of parsley or chives.
FAQ
- Can I use whole eggs instead of just yolks?
Yes, but the sauce will be slightly thinner and less rich. Two yolks create that authentic creamy texture without curdling. - Can I substitute spaghetti squash with zucchini noodles?
You can, but zoodles release more water and won’t hold the sauce as well. Spaghetti squash is closer in texture to pasta. - How do I prevent the eggs from scrambling?
Remove the pan from heat before adding the egg mixture and stir constantly. The residual heat will cook the eggs gently and create a smooth sauce. - Can I make it dairy-free?
Use coconut cream and nutritional yeast instead of Parmesan — the flavor will change, but it’ll still be delicious.
Variations & Substitutions
- Add protein: Stir in cooked chicken or shrimp for a more filling meal.
- Make it extra creamy: Use mascarpone or cream cheese instead of heavy cream.
- Add veggies: Sautéed mushrooms, spinach, or roasted asparagus pair beautifully.
- Extra flavor: Add a touch of smoked paprika or a drizzle of truffle oil before serving.
Serving Suggestions
- Serve with a crisp green salad and a sprinkle of extra Parmesan. A drizzle of olive oil and cracked pepper takes it over the top. For a full dinner, pair it with roasted broccoli or a glass of dry white wine (if your macros allow).
Keto Spaghetti Squash Carbonara
Ingredients
- 1 medium spaghetti squash 2 lb
- 4 slices bacon or pancetta (diced)
- 2 large egg yolks
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 tbsp butter
- 1 small garlic clove (minced (optional))
- Salt and pepper (to taste)
- Fresh parsley or chives for garnish
Instructions
- Roast the squash: Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–40 minutes or until tender.
- Prepare bacon: In a large skillet, cook diced bacon or pancetta until crispy. Remove and set aside, leaving some rendered fat in the pan.
- Mix the sauce: In a bowl, whisk together egg yolks, heavy cream, and Parmesan. Season with black pepper.
- Combine: When the squash is done, shred it into strands with a fork. Add to the skillet with a bit of butter and minced garlic (if using).
- Create the carbonara: Remove the skillet from heat, then slowly pour in the egg mixture, stirring constantly so the eggs don’t scramble. The heat will thicken the sauce into a creamy coating.
- Add bacon: Stir in the crispy bacon and adjust seasoning with salt and pepper.
- Serve: Plate with extra Parmesan, freshly cracked pepper, and a sprinkle of parsley or chives.
Did you make this recipe?
LI’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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