Spaghetti Squash Carbonara
This is a gorgeous carb free alternative to classic carbonara. If you’re craving a creamy, pasta but are trying to watch your carbohydrate intake then this is the recipe for you. This spaghetti squash carbonara recipe is for two people but can easily be doubled or tripled if you’d like to serve more people.
First, start off by cooking your spaghetti squash. I have a recipe on the site that breaks it down into 5 smple steps.
What you’ll need:
4 pieces of bacon
2 fresh, whole eggs
1/2 cup parmigiana cheese
1/2 cup mozzarella
A generous amount of cracked black pepper
2 green onions, chopped for garnish
15 minutes before your squash is finished cooking, slice your bacon into small pieces and get it in a pan over medium heat. Cook until crisp, then set aside on a piece of paper towel to drain. Once the bacon is dealt with, whisk up your eggs in a medium sized bowl. Continue whisking and add in parmigiana and mozzarella until combined. Here, you need to work fast to ensure that the squash is still warm enough to cook the egg gently once it is mixed. When your squash comes out of the oven, use a fork and run it along the flesh in the direction of the spaghetti like strands to loosen them from the skin. Immediately transfer the faux noodles from both halves of the squash to a bowl, add in the egg mixture and bacon and gently toss with spatula. The egg should begin to thicken and the cheese will melt from the residual heat of the squash. Once the sauce looks creamy, your spaghetti squash carbonara is ready to go. Crack in several turns of fresh black pepper (black pepper makes the carbonara!) Serve it on plates or transfer it back into the squash skins for a more dramatic presentation. Sprinkle with a little extra parmigiana, a bit more black pepper and garnish with green onions. Add salt if necessary but with the bacon and parmigiana it typically isn’t necessary.