Spaghetti Squash Carbonara with Bacon
Why This Is Strictly Keto
Roasted spaghetti squash stands in for wheat pasta, and the classic carbonara sauce is made the traditional way — with egg, cream and Parmesan tossed with hot squash strands off the heat — rather than a jarred substitute. No pasta, no flour, just squash, eggs, bacon and cheese.
Ingredients
- 1 large spaghetti squash (about 4 lbs)
- 1 tablespoon olive oil
- 8 oz bacon, chopped
- 4 garlic cloves, minced
- 1/3 cup green peas, thawed if frozen (optional)
- 1 large egg
- 6 tablespoons heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Sea salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Roast the squash: Preheat oven to 375°F. Halve the squash lengthwise, scoop out the seeds, brush with olive oil, and place cut-side down on a lined baking sheet. Roast 35–40 minutes until fork-tender.
Cook the bacon: While the squash roasts, cook the bacon in a large skillet over medium heat until crisp, about 5–7 minutes. Add the garlic and peas, if using, and sauté 2 minutes more. Remove from heat.
Make the sauce: Whisk together the egg, heavy cream, and Parmesan in a bowl until smooth.
Combine: Shred the hot squash into strands with a fork. While still hot, toss the strands with the bacon mixture, then quickly stir in the egg mixture off the heat, tossing until it forms a creamy sauce (the residual heat cooks the egg without scrambling it).
Serve: Season with salt and pepper, and garnish with parsley and extra Parmesan.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~320 kcal | 25g | 14g | 8g |
Tips
- Keep the egg mixture moving as you fold it in — adding it off direct heat and tossing constantly is what keeps the sauce silky instead of scrambled.
- Squeeze the roasted squash halves gently before shredding to release excess liquid, which keeps the sauce from turning watery.
- Pancetta or guanciale can stand in for the bacon for a more traditional flavor.
