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
Ingredient Notes
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
More Keto Recipes
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Print
Spaghetti Squash Carbonara - low carb, keto, gluten free
- Total Time: 1 hour 15 minutes
- Yield: 6 Servings 1x
- Diet: Diabetic
Description
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
- 1 large spaghetti squash
- 1 tablespoon olive oil
- sea salt and black pepper
- 8 ounces pancetta, diced
- 1 small onion, diced
- 3 cloves garlic. minced
- 2 large eggs
- 1 tablespoon chopped fresh flat-leaf parsley, extra for garnish
- ½ cup finely grated Parmesan cheese
- 1 teaspoon sea salt, more to taste
- ¼ teaspoon black pepper
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper
- Cut spaghetti squash in half crosswise (Cutting it this way will make for longer, more spaghetti like shreds). Scrape out the seeds. Drizzle the squash halves with olive oil and sprinkle with a little sea salt and black pepper. Place cut side down on baking sheet. Bake for 45 minutes or until fork tender and the shreds pull away from the skin effortlessly.
- 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. 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.
- Add the spaghetti squash to the skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
- 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.
Notes
- Dry the Spaghetti Squash: If your roasted spaghetti squash has a lot of excess moisture, be sure to dry it as much as possible by dabbing it with paper towels. You don't want the excess moisture to water down your sauce.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this in a pan on the stovetop.
- Add another protein: This is also delicious with some shrimp or chicken added. I like to use shredded rotisserie chicken.
- Add heavy cream: While traditional carbonara does not have cream, this keto spaghetti squash carbonara is extra delicious with some heavy cream added to give it a richer, creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Pasta Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 340
- Fat: 19g
- Carbohydrates: 10g net
- Protein: 13g
Keywords: keto pasta recipes, low carb pasta recipes, keto carbonara, low carb carbonara, spaghetti squash carbonara, low carb spaghetti squash recipes, keto spaghetti squash recipes, gluten free carbonara, low carb carbonara, low carb pasta substitutions
Natalie Ehrlich says
I made this recipe and my squash also got really soupy. The taste was good and it makes a nice side dish. I ate a portion and the rest turned really soupy so I didn't save it for leftovers. I double roasted the squash (cut it in half & roasted it, then scrapped it out and roasted the strands again to get out more moisture) and it still ended up with a lot of liquid in the end. I would recommend making a smaller portion and eating it right away. It had great flavor otherwise.
★★★★
Ruth says
Delicious. We added shrimp and lobster chunks. My wS a bit soupy but it's out of this world GOOD.
Barbara says
Can you use bacon instead of pancetta?
Peace Love and Low Carb says
Sure!
Brooke says
Love this recipe! I made it last night and it is the first Keto "pasta" dish I've made that doesn't make me miss actual pasta! I used Miracle Noodles because I didn't have spaghetti squash and added red pepper flakes since I need spice in everything. It tastes just as good as left-overs too. Thank you for sharing!
★★★★★
Lauren says
I just made this and it was delish! I usually make a family recipe for carbonara, and, even with the squash substituted for pasta it was really yummy and tasted similar to my original recipe. I agree that it came out pretty watery, but I didn't really mind. Also, I added frozen peas because my family recipe has them and they were very good in it and add a little color.
Claire says
Delicious. I loved the crispy of the pancetta. The whole family devoured it. This was also pretty easy to make. Will certainly want to make this again. thank you.
Mitra says
I thought dairy wasn't paleo?
Peace Love and Low Carb says
This isn't a paleo recipe.
Brigid says
This looks great! Nom Nom Paleo has instructions for preparing spaghetti squash in a pressure cooker. I think I'll give your recipe a whirl tonight with that cooking method.
Fannelly says
Can't wait to TRY IT!!!! have been looking for different ways to make spaghetti squash! this looks delish!
Cathy says
That was awesome! Thanks for sharing 🙂
Peace Love and Low Carb says
I'm so happy you enjoyed it!