Craving pasta but want to keep it low on carbs? Spaghetti Squash Carbonara is your guilt-free answer! This delightful dish features spaghetti squash strands swirled in a luxuriously creamy sauce, sprinkled generously with crispy bacon and Parmesan cheese - a combination that guarantees a satisfying meal every single time. It's like indulging in your favorite pasta, minus the carb overload.
– 1 large Spaghetti squash or 2 small – 8 ounces bacon sliced – 1 cup heavy cream – 4 eggs beaten – 1 cup grated parmesan divided – Salt and pepper to taste – For garnish optional: fresh parsley and grated parmesan
Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Slice the spaghetti squash lengthwise and remove the seeds. Place on the baking sheet with the cut side down. Bake for about 40 minutes, until tender.
Allow the squash to cool slightly, and then use a fork to scoop out noodles. Cook the bacon in a large skillet over medium heat until crisp. Remove from the skillet and drain on paper towels
Add the squash “noodles” and heavy cream to the skillet and toss to combine.
In a large bowl, beat together the eggs, half of the parmesan, salt, and pepper. Remove 2 tablespoons of the cream from the skillet and whisk into the egg mixture.
Turn the heat to medium-low. Stir the egg mixture into the spaghetti squash until creamy.
Return the bacon to the pan and top with the remaining cheese. If you would like a creamier consistency, you can add additional cream to the pan.