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!
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.
