Keto Spaghetti Squash Carbonara
This Keto Spaghetti Squash Carbonara is a delicious, low-carb take on the classic Italian dish, featuring tender spaghetti squash tossed in a creamy, savory sauce with crispy pancetta and a hint of garlic. Perfect for those following a ketogenic diet, this meal is both satisfying and healthy, making it a great choice for dinner any night of the week.
Cuisine: Italian
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 medium spaghetti squash
- 4 oz pancetta, diced
- 3 large eggs
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- 1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- 2. Drizzle the inside of the spaghetti squash with olive oil, sprinkle with salt and pepper, then place cut-side down on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until tender.
- 3. While the squash is roasting, cook the diced pancetta in a skillet over medium heat until crispy. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4. In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Set aside.
- 5. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Quickly add the hot squash to the skillet with the pancetta and garlic, remove from heat, and mix in the egg and cheese mixture, stirring continuously until creamy and well coated.
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