Keto Spaghetti Squash Carbonara

Follow the steps. Check them off as you go.

1. Step 1Roast 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.Use: 1 medium spaghetti squash 2 lb
2. Step 2Prepare bacon: In a large skillet, cook diced bacon or pancetta until crispy. Remove and set aside, leaving some rendered fat in the pan.Use: 4 slices bacon or pancetta (diced)
3. Step 3Mix the sauce: In a bowl, whisk together egg yolks, heavy cream, and Parmesan. Season with black pepper.Use: 2 large egg yolks, ¼ cup heavy cream, ½ cup grated Parmesan cheese (plus extra for serving), Salt and pepper (to taste)
4. Step 4Combine: 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).Use: 1 medium spaghetti squash 2 lb, 1 tbsp butter, 1 small garlic clove (minced (optional))
5. Step 5Create 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.Use: 2 large egg yolks
6. Step 6Add bacon: Stir in the crispy bacon and adjust seasoning with salt and pepper.Use: 4 slices bacon or pancetta (diced), Salt and pepper (to taste)
7. Step 7Serve: Plate with extra Parmesan, freshly cracked pepper, and a sprinkle of parsley or chives.Use: ½ cup grated Parmesan cheese (plus extra for serving), Salt and pepper (to taste), Fresh parsley or chives for garnish