Spaghetti Squash Carbonara (low-carb, keto-friendly)

Carbonara. Just saying it makes your mouth water. Creamy, tasty, delicious. Featuring smoked bacon (or pancetta), eggs and plenty of parmesan cheese. This revisited Italian classic spaghetti squash carbonara is just as delicious, but is a healtier, low-carb and keto-friendly version. A perfect and rich side dish!

The beauty of spaghetti squash

Spaghetti squash is a winter squash with a stringy texture that resembles spaghetti once cooked. Spaghetti squash has a milder flavour compared to other winter squashes such as butterbut or buttercup squash.

Spaghetti squash is a versatile ingredient and it can be baked, steamed, or boiled and used in various recipes. Because of its neutral taste, spaghetti squash can pair with pretty much anything.

Nutritionally, spaghetti squash is quite low in calories and carbs, but has a pretty good micronutrients content. Spaghetti squash is a good source of pantothenic acid, and also contains beta carotene, vit C, manganese, and some vitamins B. Spaghetti squash is also high in fibers, even though it contains less fibers than other winter squashes, making it a preferred choice for those with sensitive gut.

When used in substitution to pasta, of course, spaghetti squash has the advantages of being much lower in calories and carbs, but higher in vitamins and minerals. A great alternative for a grain-free diet!

A revisited Italian classic: Spaghetti Carbonara

Spaghetti Carbonara is one of the most famous Italian pasta recipes, typical of the Roman Cuisine. Traditionally, carbonara is made with browned guanciale, pecorino Romano and beaten eggs.

Guanciale is a delicious Italian cured pork product made from the cheek of the pig (hence the name guanciale, from guancia which means “cheek”) seasoned with salt, pepper and herbs, and aged for a couple of months. Guanciale basically consists of one or two strips of meat between thick layers of lard. Delicious as it sounds, unfortunately, guanciale is pretty much only sold in local Italian shops, and largely unavailable in North America.

As more accessible substitutes of guanciale, you can either use pancetta, or bacon. Both these products are made from the pig’s belly. Pancetta is typically dry cured, whereas bacon is smoked. If available

Pecorino romano is a traditional aged cheese made with sheep’s milk (hence the name pecorino, from pecora which means “sheep”). For this recipe, you can also substitute with parmesan cheese, which is usually more accessible and has a milder taste.

Finally, of course, the biggest change in this recipe is ditching the spaghetti noodles for spaghetti squash! A healthier, equally delicious variation.

Ingredients for this Spaghetti Squash Carbonara

• 1 medium-size spaghetti squash
• 10 thin slices (150 grams) of bacon, pancetta, or guanciale
• 2 eggs + 1 yolk
• 1 cup (100 grams) grated parmesan cheese or pecorino cheese
• 2 tablespooons cream or milk (optional)
• Sea salt and pepper (to taste)
• Fresh parsley (optional)

How to make this Spaghetti squash carbonara

1. Cut your spaghetti squash in half lenghtwise using a sharp knife and scoop out the seeds.
2. Cook the spaghetti squash in the Instant Pot (place on rack cut-side-down, add 1 cup of water and pressure cook at high pressure for 7 minutes with quick release), in a pot (boil in water for about 30 minutes), or in the oven (for 30-40 minutes at 400 degrees F).
3. While the spaghetti squash is cooking, cut the bacon (or pancetta) into small pieces and whisk the eggs (and cream/milk) with a fork. Set aside.
4. Once the spaghetti squash is cooked and cooled just enough to handle, scrape to pull out the spaghetti with a fork.

5. Heat a stainless steel or cast iron pan over medium heat and saute the bacon (or pancetta or guanciale) until drizzling (2-3 minutes), stirring frequently with a wooden spatula.
6. Once the bacon is ready, add the spaghetti squash, season with sea salt and pepper to taste, and let everything saute for a couple of minutes.
7. Remove pan from burner and add the beaten egg mixture and the grated parmesan or pecorino cheese, and quickly stir to incorporate all the ingredients.

8. Serve warm and garnish with chopped fresh parsley and extra parmesan cheese, if desidered. You can serve your spaghetti squash carbonara in the empty squash shell for a more scenographic result.

You may also like

The Benefits of a Grain-free Diet and What to Eat

Summer zucchini noodles with chicken, tomatoes and parmesan cheese

Zucchini Noodles with Homemade Pesto and Potatoes

Shepherd’s Pie Fall Edition with Mushrooms and Squash

Pin it for later

Print Recipe

5 from 1 vote

Spaghetti Squash Carbonara (low-carb, keto-friendly)

Carbonara. Just saying it makes your mouth water. Creamy, tasty, delicious. Featuring smoked bacon (or pancetta), eggs and plenty of parmesan cheese. This revisited Italian classic spaghetti squash carbonara is just as delicious, but is a healtier, low-carb and keto-friendly version. A perfect and rich side dish!

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Side Dish

Keyword: italian, keto, low carb

Servings: 6

Equipment

• 1 Instant Pot pressure cooker optional

Ingredients

• 1 medium-size spaghetti squash
• 10 thin slices (150 grams) bacon or pancetta or guanciale
• 2 eggs + 1 yolk
• 1 cup (100 grams) grated parmesan or pecorino cheese
• 2 tablespooons cream or milk optional
• Sea salt and pepper to taste
• Fresh parsley optional

Instructions

• Cut your spaghetti squash in half lenghtwise using a sharp knife and scoop out the seeds.
• Cook the spaghetti squash in the Instant Pot (place on rack cut-side-down, add 1 cup of water and pressure cook at high pressure for 7 minutes with quick release), in a pot (boil in water for about 30 minutes), or in the oven (for 30-40 minutes at 400 degrees F).
• While the spaghetti squash is cooking, cut the bacon (or pancetta) into small pieces and whisk the eggs (and cream/milk) with a fork. Set aside.
• Once the spaghetti squash is cooked and cooled just enough to handle, scrape to pull out the spaghetti with a fork.
• Heat a stainless steel or cast iron pan over medium heat and saute the bacon until drizzling (2-3 minutes), stirring frequently with a wooden spatula.
• Once the bacon is ready, add the spaghetti squash, season with sea salt and pepper to taste, and let everything saute for a couple of minutes.
• Remove pan from burner and add the beaten egg mixture and the grated parmesan cheese, and quickly stir to incorporate all the ingredients.
• Serve warm and garnish with chopped fresh parsley and extra parmesan cheese, if desidered. You can serve your spaghetti squash carbonara in the empty squash shell for a more scenographic result.