Creamy Keto Carbonara (Spaghetti Squash)

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If you’re craving classic Italian flavors while sticking to your low-carb lifestyle, this Keto Carbonara (Spaghetti Squash) is the answer. It’s a delightful twist on traditional carbonara, using spaghetti squash to create a light yet satisfying dish. Trust me, this recipe will make you forget all about the carbs while still indulging your taste buds.

The creamy sauce, rich with flavors of pancetta and parmesan, perfectly clings to the tender strands of spaghetti squash. This dish delivers the comfort and richness of a classic carbonara without the guilt. Perfect for a weeknight dinner or impressing guests on the weekend with its elegant presentation.

Dive into this Keto Carbonara recipe and experience a deliciously creamy taste that will satisfy your pasta cravings without breaking your diet.

Deliciously Low-Carb Keto Carbonara

Keto Carbonara with spaghetti squash topped with pancetta and parsley on a rustic wooden table.

This Keto Carbonara with Spaghetti Squash is a creamy, savory dish featuring tender spaghetti squash, crispy pancetta, and a rich parmesan sauce. The result is a flavorful, guilt-free alternative to traditional pasta carbonara, perfect for those following a keto diet.

Ingredients

  • 1 medium spaghetti squash
  • 4 oz pancetta or bacon, diced
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the insides with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
  2. Cook Pancetta: In a skillet, cook the diced pancetta over medium heat until crispy. Add the minced garlic and sauté for an additional minute until fragrant. Remove from heat.
  3. Prepare Sauce: In a bowl, whisk together the eggs and grated parmesan cheese until well combined. Season with salt and pepper.
  4. Combine: Once the spaghetti squash is finished roasting, use a fork to scrape out the strands. Immediately combine the squash with the pancetta and garlic in the skillet. Remove from heat and quickly stir in the egg and cheese mixture, allowing the residual heat to create a creamy sauce.
  5. Serve: Garnish with fresh parsley and additional parmesan if desired. Serve warm.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4
  • Calories: 300kcal
  • Fat: 20g
  • Protein: 16g
  • Carbohydrates: 8g

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