– Spaghetti Squash – Olive Oil – Pancetta – Garlic Cloves – Egg Yolks – Eggs – Grated Parmesan – Vegetable Broth – Heavy Cream – Salt and Pepper
Trim Squash Ends
Trim the ends of the squash with a vegetable knife like a Santoku. Spaghetti Squashes have a tough skin!
Poke Holes In The Squash
Poke many holes in the skin of the squash. This will make the cooking faster and more uniform.
Slice The Squash
Cut the squash halfway lengthwise, scoop out all the seeds with a spoon and discard the seeds.
Place Squash on Tray
Place each half of spaghetti squash with their flesh down on a baking tray lined with parchment paper.
Bake the Squash
Bake the spaghetti squash for about 30-45 minutes in an oven preheated to 400°F (200°C) until you can scrape it.
Cool Spaghetti Down
Place the cooked spaghetti strands in a large mixing bowl to cool down for 10 minutes while preparing the pasta sauce.
Prepare the Pancetta
To start the low-carb Carbonara, slice the pancetta roughly into small bite-sized pieces.
Heat Olive Oil
Heat olive oil in a non-stick large frying pan or skillet - large enough to fit the spaghetti squash strands as you will add them into this pan later in the recipe.
Cook pancetta for 3-5 minutes or until crispy, tossing often. Add chopped garlic cloves.
Add Spaghetti Squash
Stir in the cooked, hot spaghetti strands into the skillet. Toss with the crispy pancetta and cook for 1-2 minutes until the spaghetti strands are well combined and flavored.
In a mixing bowl, beat the egg yolks, egg, and finely grated Parmesan until well combined.
Pour Egg Mixture
Remove the lid from the pan with the Spaghetti Squash and quickly pour the Parmesan egg mixture.
Add Vegetable Stock
Keep stirring to evenly cover the pasta with the sauce. Finally, add a splash of lukewarm vegetable stock.
Add Heavy Cream
Bring back to low heat and stir in heavy cream. Cook 1-2 minutes, until just hot, taste the sauce, and add salt or pepper to taste.
Serve Squash Carbonara
Serve the Spaghetti Squash Carbonara with some fresh parsley, grated Parmesan, and some more fried Pancetta.
NET CARBS FAT PROTEIN
Serving: 3/4 Cup Makes: 8 Servings
Prep: 15 Minutes Cook: 10 Minutes