This low-carb version of spaghetti carbonara is lightened up by using roasted spaghetti squash instead of pasta. If you want to make this dish keto-friendly, simply omit white wine and peas.
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Kitchen Gadgets I recommend for this recipe:
Cast Iron Skillet – A good cast iron skillet is something every kitchen should have. It is able to brown meat in a way that a stainless steel or nonstick pan simply cannot. I typically cook bacon in the oven, but for this recipe I cook it on the stove top and using the cast iron skillet is the way to go. If you do not have a cast iron pan in your kitchen, I would recommend investing in one. They are actually very inexpensive and last forever; in fact, one of ours was used by a previous generation before being passed down to us and it still is in wonderful condition. Lodge makes great cast iron pans and this one in particular is already seasoned and ready to be used!
Roasted Spaghetti Squash:
- 1 large spaghetti squash (or two smaller)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 6 slices uncured, no sugar-added bacon, chopped
- 3/4 cup frozen green peas, run through water to defrost (omit for Keto)
- 1/4 cup dry white wine (I used chardonnay – can use chicken broth for Keto)
- 4 cloves garlic, minced
- 1/3 cup grated parmesan cheese, plus additional for garnish
- 1/3 cup finely chopped parsley, plus some for garnish
- 1 whole egg, plus 1 egg yolk
- 1 tbsp tapioca powder
- 2 tbsp unsweetened plain almond or coconut milk
- 1 tbsp olive oil
- 1/4 tsp crushed red pepper (may omit if you don’t like spicy)
- 1 tsp sea salt, to taste
- 1 tsp freshly ground black pepper, to taste
- Roughly 15-20 minutes ahead, prep spaghetti squash. Turn oven to 400 degrees. Begin prepping squash by poking holes into the skin with a knife 8-10 times. Place squash in the microwave for 2 minutes on high (1 minute at a time). Allow to cool for a minute before using a sharp knife cut in half lengthwise. Using a spoon, remove seeds from squash.
- Brush 2 tbsp olive oil onto cut-side of squash. Sprinkle roughly 1/2 tsp black pepper and 1/2 tsp salt onto squash. Place cute-side down onto aluminum foil lined baking sheet and place into oven for about 40 minutes, until skin is fork tender.
- After the spaghetti squash has cooked for about 30 minutes, begin prepping carbonara. Heat 1 tbsp olive oil in cast iron skillet over medium-high heat. Add in chopped bacon and cook for about 5 minutes until fully cooked and crispy. Drain bacon fat, leaving 1 tbsp in skillet for cooking.
- Add minced garlic to pan and saute until fragrant, about one minute. Pour in 1/4 cup dry white wine to deglaze skillet. Allow alcohol to cook off for about 2 minutes while scraping brown bits off the pan.
- Using a fork, scrape spaghetti squash strands out of shells into the cast iron skillet along with 1/3 cup peas, allowing both to completely heat through for 2-3 minutes.
- Whisk together 1 egg, 1 egg yolk, 2 tbsp almond milk, and 1 tbsp tapioca powder. Once thoroughly combined, mix in 1/3 cup parmesan cheese.
- While continuously stirring, pour egg mixture into spaghetti squash, mixing until evenly distributed throughout the squash. Stir in 1/3 cup fresh parsley, 1/4 tsp crushed red pepper, 1 tsp sea salt, and 1 tsp black pepper. Let flavors incorporate and sauce thicken for an additional 2 minutes. Adjust seasoning to taste (we like additional black pepper).
- Remove from heat and garnish with additional parsley and parmesan cheese. Enjoy!
*Carbonara is best served immediately, but it reheats well in the microwave or on the stove.
**Recipe serves 4 people
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