Low Carb Spaghetti Squash Carbonara
Low Carb Spaghetti Squash Carbonara has only 5 carbs per serving, yet all of the flavor as the traditional recipe. It's naturally gluten free and takes less than 30 minutes to get this impressive meal on the table!
Gluten Free, Low Carb, Pork
Parmesan Romano Cheese
* finely shredded
extra virgin olive oil
Pierce the spaghetti squash about 8 times with a knife, making sure it goes all the way into the center.
Microwave on a plate on high for 8-10 minutes or until tender.
Let it cool enough so that you can handle it. Once cool, cut it in half and remove the seeds. Then, using a fork scrap all the flesh out into a bowl. Set aside.
Meanwhile, in a small bowl, whisk together the cheese, eggs, egg yolks, and black pepper. Set aside.
Heat the oil in a large, deep skillet over medium heat.
Add the diced bacon to the hot oil. Cook until crisp, about 5 minutes.
Add the garlic and cook for about 1 minute. Drain all but about 2 tablespoons of the bacon grease out of the pan.
Add the spaghetti squash to the skillet with the bacon and toss to coat.
Continue to cook a few more minutes until the spaghetti squash is hot throughout.
Remove the pan from the heat and whisk in the cheese and egg mixture until well blended and creamy.
Add the heavy cream slowly, until desired creaminess is reached.
Serve topped with extra cheese, black pepper, and parsley, if desired.
Tips and Techniques for the Best Low Carb Spaghetti Squash Carbonara
If preferred, you can roast the spaghetti squash in the oven rather than microwaving it.
This method does take longer and will extend the total time it takes to make this recipe.
Spoon the extra sauce in the bottom of the pan over the plates of carbonara
for even more flavor.
Store cooled leftovers in an air-tight container in the refrigerator.
Use within 3-4 days.
** Nutritional information is an estimate and may vary.