Low Carb Spaghetti Squash Carbonara
Servings: 4 people
Print
This spaghetti squash carbonara is a healthier, low carb take on the classic Italian dish that's still just as tasty!
Ingredients
- 1 large spaghetti squash about 4 cups
- 1/2 cup grated Parmesan cheese plus more for garnish
- 5 large egg yolks
- 1/4 teaspoon of salt
- 1 teaspoon ground black pepper
- 5 oz pancetta cut into 1/4-inch cubes
- 1 clove of minced garlic
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
Prepare the Spaghetti Squash
Microwave or Oven Method:
- Microwave: Place the squash in a microwave-safe dish, cover tightly with plastic wrap, and microwave on high for 13-14 minutes.
- Oven: Bake at 350°F (180°C) for 45 minutes until tender.
Scrape the Squash:
- Once cooked, use a fork to scrape the flesh into spaghetti-like strands and place them in a bowl.
Make the Sauce
Mix the Sauce:
- In a separate bowl, combine the Parmesan cheese, egg yolks, salt, and pepper. Set aside.
Cook the Pancetta
Cook Pancetta:
- In a large skillet over medium-high heat, cook the pancetta until crisp, about 7-8 minutes. Stir occasionally to ensure even cooking.
Assemble the Carbonara
- Add Garlic and Red Pepper Flakes:
- Add the minced garlic and red pepper flakes to the skillet and cook for about 1 minute until fragrant.
Combine Squash and Sauce:
- Reduce the heat to medium-low and add the spaghetti squash strands to the skillet. Toss to combine.
- Turn off the heat and slowly add the egg-Parmesan mixture, stirring constantly to create a creamy sauce.
Video
Nutrition
Calories: 298kcal | Carbohydrates: 8g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 277mg | Sodium: 624mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!