This Low Carb Spaghetti Squash Carbonara has all the delicious flavors of a traditional pasta based carbonara, but in a low carb, keto-friendly version. Perfectly roasted spaghetti squash, with smoky pancetta, onions, garlic, and a creamy sauce, topped with lots of grated parmesan cheese and fresh parsley. It is the perfect low carb pasta substitution.
Ingredients in Spaghetti Squash Carbonara
How to Make Low Carb Spaghetti Squash Carbonara
How to Cook Spaghetti Squash
STEP 1: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
STEP 2: Cut spaghetti squash in half crosswise (Cutting it this way will make for longer, more spaghetti like shreds). Scrape out the seeds.
STEP 3: Drizzle the squash halves with olive oil and sprinkle with a little sea salt and black pepper.
STEP 4: Place cut side down on baking sheet. Bake for 45 minutes or until fork tender and the shreds pull away from the skin effortlessly.
How to Make Carbonara Sauce
STEP 5: While the spaghetti squash is roasting, heat a large skillet over medium heat. Add pancetta to the pan and cook until crispy. To the pan, add the onion and the garlic. Cook until translucent and soft.
STEP 6: Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. If there is a lot of excess moisture from the spaghetti squash shreds, use paper towels to dab the squash and remove as much excess moisture as possible.
STEP 7: Add the spaghetti squash to the skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
STEP 8: In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, sea salt and black pepper. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them. Top with shredded Parmesan, and garnish with parsley before serving.
Recipe Tips and Variations
Frequently Asked Questions
A perfectly ripe spaghetti squash will be firm and have a deep yellow color. It will have some weight to it and will feel heavier than it looks. The stem should be firm and dry. Try to select a spaghetti squash without soft spots or cracks in the shell.
While the eggs are added raw, they are slowly cooked as they are tossed with the hot spaghetti squash, pancetta, and onions. Adding them this way is what gives this pasta it's creaminess without making an actual sauce.
What to serve with Low Carb Carbonara
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