Keto Spaghetti Squash Carbonara

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.

For this step: 1 medium spaghetti squash 2 lb

Prepare bacon: In a large skillet, cook diced bacon or pancetta until crispy. Remove and set aside, leaving some rendered fat in the pan.

For this step: 4 slices bacon or pancetta (diced)

Mix the sauce: In a bowl, whisk together egg yolks, heavy cream, and Parmesan. Season with black pepper.

For this step: 2 large egg yolks, ¼ cup heavy cream, ½ cup grated Parmesan cheese (plus extra for serving), Salt and pepper (to taste)

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).

For this step: 1 medium spaghetti squash 2 lb, 1 tbsp butter, 1 small garlic clove (minced (optional))

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.

For this step: 2 large egg yolks

Add bacon: Stir in the crispy bacon and adjust seasoning with salt and pepper.

For this step: 4 slices bacon or pancetta (diced), Salt and pepper (to taste)

Serve: Plate with extra Parmesan, freshly cracked pepper, and a sprinkle of parsley or chives.

For this step: ½ cup grated Parmesan cheese (plus extra for serving), Salt and pepper (to taste), Fresh parsley or chives for garnish