Description
Hearty low carb keto spaghetti squash carbonara blends classic Italian flavors with modern dietary needs. Creamy pancetta-studded sauce coats roasted squash strands, delivering rich protein and satisfying textures you’ll savor without traditional pasta guilt.
Ingredients
Scale
- 1 large spaghetti squash
- ¾ cup (90 grams) bacon bits (cooked)
- 1 large egg
- 6 tbsps (90 mL) heavy cream (double cream)
- ½ cup (50 grams) grated parmesan cheese
- ½ cup (75 grams) green peas (raw or cooked; canned works in a pinch)
- 4 cloves garlic (minced)
- 1 tbsp olive oil
- Sea salt (to taste)
Instructions
- Prep Squash: Slice spaghetti squash lengthwise, removing seeds with a spoon. Position halves cut-side down on a parchment-lined baking sheet.
- Roast Squash: Bake in a preheated oven at 375°F (191°C) for 35-40 minutes until skin becomes tender and easily pierced with a fork.
- Bacon and Garlic: Dice bacon into small pieces and mince garlic. Sauté in olive oil over medium-high heat until golden brown and fragrant, about 2-3 minutes.
- Pea Integration: Add green peas to the skillet, cooking until vibrant and tender (3-5 minutes for fresh peas, simply warming if pre-cooked).
- Cream Mixture: Whisk heavy cream, egg, and parmesan cheese in a mixing bowl until smooth and well-combined.
- Squash Transformation: Using a fork, gently scrape roasted squash flesh into spaghetti-like strands. Transfer hot strands to the skillet.
- Final Fusion: Pour cream mixture over squash, stirring gently to coat evenly. Incorporate bacon and pea mixture, ensuring thorough distribution.
- Seasoning and Serving: Sprinkle sea salt to taste. Plate immediately, garnishing with additional parmesan and chopped parsley for a sophisticated finish.
Notes
- Squash Cutting Technique: Use a sharp chef’s knife and steady cutting surface to safely halve the squash, applying gentle, controlled pressure to prevent slipping.
- Roasting Precision: Check squash tenderness by piercing with a fork; avoid overcooking to maintain a perfect al dente texture and prevent mushiness.
- Bacon Fat Management: Drain excess bacon grease if desired for a lighter dish, but keep some for enhanced flavor depth and richness.
- Temperature Control: Allow cream mixture to slightly cool before adding to hot squash to prevent scrambling the egg and maintain a smooth, silky sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 357
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 150 mg