Spaghetti squash carbonara takes all of the delicious flavors of creamy, bacon-studded spaghetti carbonara without any of the extra carbs. You won’t be able to stop eating this “pasta," but since it's Paleo-friendly and totally easy, you don't have to!
You can roast the spaghetti squash in the oven or if you need it even faster, we’ve included instructions on how it can be microwaved. Either way, it’s super simple to make and has very few ingredients. Everything you need for the sauce is probably already in your refrigerator.
Traditional carbonara does not contain any cream. However, in order to make this sauce extra creamy (and to compensate for their being no pasta and therefore no pasta water to develop the sauce), we’ve added heavy cream to this recipe.
- 2 large spaghetti squash
- Salt and pepper
- 1/2 pound bacon (chopped)
- 2 garlic cloves (minced)
- 1/3 cup heavy cream
- 1 egg yolk
- 3/4 cup Parmesan cheese (grated, plus more for serving)
- Garnish: chopped fresh parsley
Gather the ingredients. Preheat the oven to 400 F.
Split each spaghetti squash in half vertically. Place them cut side up on a parchment-lined baking tray. Scoop out the seeds and pulp and discard.
Sprinkle the halves with salt and pepper and spray with a little non-stick cooking spray. You can also use a tablespoon of olive oil.
Place in the preheated oven and bake for about 30 minutes. The process may take shorter or longer depending on the size and density of your squash. You will know it is done when the flesh can easily be shredded into spaghetti-like strands with a fork.
While the squash is baking, prepare the sauce.
Add the bacon in a medium sauté pan on the stove. Start with a cold pan and then heat to medium-high heat. Sauté until the bacon is crispy, stirring frequently.
Add the minced garlic to the hot bacon grease. Allow the garlic to soften slightly and become fragrant, then turn the heat down to very low.
Add the heavy cream to the pan, scrape the bottom of the pan when you add the cream to pull up any brown bits that have formed on the pan. Keep it simmering on very low heat.
Whisk together the egg yolk with the Parmesan cheese in a small bowl.
Remove the spaghetti squash from the oven and shred the flesh with a fork.
Add the hot spaghetti squash to the pan containing the sauce. Add the egg and Parmesan mixture to the hot squash and quickly toss everything together. Turn off the heat to avoid scrambling any of the yolk.
Once the squash is coated and the sauce is creamy, remove from the stove and serve with more Parmesan cheese and chopped parsley (if using). Serve immediately.
- You can microwave the spaghetti squash. Place it on a large plate and wrap each half with plastic wrap. Microwave for about 15 minutes or until tender.
- For a spicier carbonara, add a teaspoon of red pepper flakes to the garlic and bacon. Sauté along with the garlic to release its flavor.