Keto Spaghetti Squash Carbonara
A silky, rich, and indulgent carbonara — without the carbs. This keto-friendly take on the Italian classic swaps traditional pasta for roasted spaghetti squash, giving you that creamy, cheesy comfort with a lighter twist.
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.