Spaghetti Squash Alfredo with Pancetta and Peas with a deliciously rich low carb alfredo sauce recipe.
Over the 15 years I worked in the restaurant industry, nearly all of the restaurants I worked in were Italian restaurants or at least had an Italian flair. Italian dishes are known for their heartiness and are often very carb heavy. Working in these restaurants was my own personal form of torture. It was during these years that I really packed on the weight. To lose the weight, I had to make some serious diet and lifestyle changes. Sometimes the key to weight loss on a low carb, keto diet is all about finding creative solutions. Getting creative in the kitchen and coming up with low carb pasta substitutions, low carb potato substitution and low carb rice substitutions. Once you have a good stable of healthy swaps, living a low carb lifestyle, free of deprivation becomes a lot easier. Now what do you put on top of all those delicious recipes? SAUCE! and more SAUCE! I am a big low carb sauce fan. Often times, I feel like the food is just a vessel to deliver the low carb dips, sauces and dressings to my face! I love making low carb sauces from scratch and finding fun ways to replace classic pasta dishes. Low carb pasta recipes is one of the number one requests I get on this site. In fact, I did an entire round up of Low Carb Pasta Substitution Recipes.
The roasted spaghetti squash in this recipe is an amazing low carb and gluten free substitution for pasta noodles. Enjoy an old classic in a waistline friendly version. The low carb alfredo sauce in this recipe is rich, creamy and garlicky. Everything a good low carb alfredo sauce recipe should be. Restaurant alfredo sauces typically use flour to help thicken the sauces. A true alfredo sauce should already be low carb – butter, cream, cheese and seasonings. Low Carb alfredo sauce is one of my favorite sauces to eat on just about anything – chicken, fish, casseroles. You name it, I love it!
Check out some of my other favorite low carb Italian inspired recipes:
- “Just Like the Real Thing” Lasagna
- Eggplant Lasagna with Meat Sauce
- Chicken Cordon Bleu Lasagna
- Stuffed Chicken Parmesan Meatloaf
- Spaghetti Squash Carbonara
- medium spaghetti squash
- 2 tbsp olive oil
- sea salt and black pepper
- 6 oz pancetta, diced
- 1 small shallot, diced
- 3 cloves garlic, minced
- 1/4 tsp dried thyme
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 cup frozen peas
- 1/4 cup shaved Parmesan cheese
- a few sprigs of Italian flat leaf parsley, rough chopped
- Preheat oven to 400°.
- Cut spaghetti squash in half lengthwise and scrape out the seeds. Drizzle olive oil over both halves and sprinkle with a little sea salt and black pepper. Place the spaghetti squash, cut side up on a rimmed baking sheet. Roast for 45 minutes to an hour.
- Once the spaghetti squash has finished roasting and has cooled, use a fork to shred the spaghetti squash and remove it from the shells. Place in a large serving bowl and set aside.
- While the spaghetti squash is roasting, heat a large skillet over medium heat. Add the pancetta to the skillet. Sauté the pancetta until it is crisped. Remove the pancetta from pan and set aside, but retain the drippings in the pan.
- To the pan, add the shallot, garlic and thyme. Sauté for 5 minutes.
- Deglaze the pan with chicken stock. Scrape any bits from the bottom of the pan and mix in.
- Add heavy cream and Parmesan to the pan. Add the pancetta back to the pan. Reduce heat to low and simmer for 10 minutes.
- Stir peas into sauce. Pour sauce over spaghetti squash and mix everything together.
- Top with shaved Parmesan and parsley before serving.
Per Serving – Calories: 567 | Fat: 49 g | Protein: 22 g | Total Carbs: 12.5 g | Fiber: 3 g | Net Carbs: 9.5 g