Description
A cozy, low carb fall dinner that uses spaghetti squash as a pasta substitute, combined with a creamy carbonara sauce made from egg yolks, pancetta, and Parmesan cheese. Quick, comforting, and packed with flavor.
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 pounds)
- 6 ounces pancetta or thick-cut bacon, diced
- 3 large egg yolks, room temperature
- 3/4 cup freshly grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Kerrygold butter (optional, for cooking pancetta)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a foil-lined baking sheet. Roast for 40-45 minutes until tender.
- While squash roasts, heat a skillet over medium heat. Add diced pancetta or bacon and cook until crispy, about 6-8 minutes. Remove from heat and leave rendered fat in pan.
- In a medium bowl, whisk together egg yolks, heavy cream, and grated Parmesan cheese until smooth. Set aside.
- Add minced garlic to pancetta fat in skillet and sauté over low heat for about 1 minute until fragrant. Do not brown.
- Once squash is cool enough to handle, scrape out strands with a fork into a large mixing bowl.
- While squash is still warm, pour egg and cheese mixture over it and toss quickly to coat evenly. Add sautéed garlic and pancetta, season with salt and freshly ground black pepper, and toss again.
- Sprinkle chopped fresh parsley on top and serve immediately while warm and silky. Optionally add extra Parmesan at the table.
Notes
- This recipe is low carb.
- Feel free to adjust seasoning to your preference.
- Extra cheese can be added at serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven and Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg
Keywords: Creamy Spaghetti Squash Carbonara, Low Carb Dinner, Italian Recipe