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To achieve the perfect Spaghetti Squash Carbonara, starting with the right preparation for your pancetta or bacon is essential. The crispiness of the pancetta not only adds texture but also infuses the dish with a rich, savory flavor.

Spaghetti Squash Carbonara Bowls

Discover a healthier twist on a classic favorite with our Spaghetti Squash Carbonara Bowls. Swap traditional pasta for spaghetti squash to create a delicious low-carb meal that’s perfect for any dietary preference, including keto and gluten-free diets. This recipe combines the rich flavors of creamy carbonara sauce with the unique texture of spaghetti squash, making it a satisfying dish everyone will love. Learn how to prepare this nutritious, flavorful meal step-by-step and indulge guilt-free!
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Ingredients
  

1 medium spaghetti squash

4 slices of pancetta or bacon, chopped

2 large eggs

1/2 cup grated Pecorino Romano cheese (plus extra for serving)

1/4 cup heavy cream

2 cloves garlic, minced

Salt and black pepper, to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for a bit of heat)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, then season with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily pulls apart with a fork.

    Cook the Pancetta or Bacon: While the squash is roasting, heat a large skillet over medium heat. Add the chopped pancetta or bacon and cook until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning. Remove from heat and set aside, allowing it to cool slightly.

      Mix the Carbonara Sauce: In a small bowl, whisk together the eggs, grated Pecorino Romano cheese, and heavy cream until smooth. Season with a pinch of salt and a good amount of freshly ground black pepper.

        Combine Ingredients: Once the spaghetti squash is finished roasting, take it out of the oven and let it sit for a few minutes to cool. Use a fork to shred the flesh into spaghetti-like strands and transfer them to the skillet with the pancetta (and any rendered fat). Toss to combine.

          Create the Carbonara: While the spaghetti squash is still warm, pour the egg and cheese mixture over the squash and quickly toss to combine. The heat from the squash and pancetta will gently cook the eggs, creating a creamy sauce. If the mixture seems too thick, you can add a splash of pasta water (reserved from cooking another dish, if desired) to loosen it.

            Serve: Divide the spaghetti squash carbonara among bowls. Top with additional grated Pecorino Romano cheese, a sprinkle of chopped parsley, and a dash of red pepper flakes if desired. Enjoy your delicious and healthy carbonara bowls!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings