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Keto Spaghetti Squash Carbonara Recipe

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A rich, creamy, and low-carb twist on a classic pasta dish! This Keto Spaghetti Squash Carbonara is made with crispy bacon, eggs, Parmesan, and garlic, giving you all the flavor of traditional carbonara without the carbs. Perfect for a quick keto dinner or meal prep.

Ingredients

Scale

For the Spaghetti Squash:

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • Salt and pepper (to taste)

For the Carbonara Sauce:

  • 4 slices bacon (or pancetta)
  • 2 cloves garlic, minced
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup heavy cream (optional, for extra creaminess)
  • Salt and black pepper (to taste)
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley (for garnish, optional)

Instructions

  • Roast the Spaghetti Squash:

    • Preheat oven to 400°F (200°C).
    • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
    • Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
    • Roast for 35-40 minutes until the flesh is tender.
    • Let cool slightly, then use a fork to scrape out the strands and set aside.

  • Cook the Bacon:

    • Heat a large skillet over medium heat.
    • Cook the bacon until crispy (about 5-7 minutes).
    • Remove from the pan, place on a paper towel, and crumble once cooled.

  • Sauté the Garlic:

    • In the same pan with the bacon fat, add minced garlic and sauté for 30 seconds until fragrant.

  • Make the Carbonara Sauce:

    • In a small bowl, whisk together eggs, Parmesan, heavy cream (if using), and black pepper.

  • Combine Everything:

    • Lower the heat and add the spaghetti squash to the skillet, tossing it with the garlic and bacon fat.
    • Slowly pour in the egg and cheese mixture, stirring constantly to prevent the eggs from scrambling.
    • Add the crumbled bacon and red pepper flakes (if using).

  • Serve and Enjoy:

    • Garnish with fresh parsley and extra Parmesan. Serve immediately!

Notes

  • For a creamier texture, add heavy cream to the egg mixture.
  • Don’t overheat the pan after adding the eggs to avoid scrambling them.
  • Use pancetta instead of bacon for a more authentic Italian flavor.
  • This dish stores well in the fridge for up to 4 days but is best reheated in a skillet over low heat.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-spaghetti-squash-carbonara/