Get ready to explore the world of keto pasta substitutes! Spaghetti Squash Carbonara combines the savory taste of carbonara with the health advantages and low carb goodness of spaghetti squash. This delightful combination is a match allowing you to enjoy a guilt version of this beloved Italian dish. Lets begin our mouthwatering adventure!
Ingredients
- 1 medium-sized spaghetti squash
- 2 large eggs
- 1 cup grated Parmesan cheese
- 4 oz pancetta or bacon, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Prep the Squash: To start preheat your oven to 400°F (200°C). Next take the spaghetti squash. Cut it in lengthwise. Remove the seeds from the center. Then drizzle some olive oil over the squash. Sprinkle some salt and pepper on top. Place the squash with the side facing down on a baking sheet. Let it roast in the oven for 40 minutes or until it becomes tender.
- Cook the Pancetta: While the squash is, in the oven heat a skillet, over heat and cook the pancetta or bacon until it becomes crispy. Once done remove it from the skillet. Set it aside.
- Prepare the Sauce: Whisk the eggs and Parmesan cheese together in a bowl until they are thoroughly combined. Set the mixture aside.
- Sauté the Garlic: In the skillet cook the garlic over heat until it becomes fragrant, which usually takes around 1 minute.
- Combine: After the spaghetti squash has finished cooking you can use a fork to scrape out the strands, which will resemble spaghetti. Next add these strands of spaghetti squash to the skillet along, with the garlic. Toss everything until well combined.
- Add the Sauce: Take the skillet off the stove. Promptly pour, in the mixture of eggs and cheese stirring rapidly to prevent the eggs from turning into scrambled. The heat coming from the squash will cook the eggs. Melt the cheese.
- Serve: Transfer the dish onto the plates. Garnish it with crispy pancetta, fresh parsley and a sprinkle of red pepper flakes if desired. Enjoy your Spaghetti Squash Carbonara that fits perfectly into a keto diet!
What Should Not Be Added to Spaghetti Squash Carbonara?
When preparing a Spaghetti Squash Carbonara it’s crucial to uphold the dishs authenticity. Classic carbonara recipes do not incorporate elements such, as cream, mushrooms or garlic. To truly savor a Spaghetti Squash Carbonara it’s advisable to adhere to the fundamentals and avoid these additions.
What is the Golden Rule of Cooking Spaghetti Squash Carbonara?
The key, to achieving an velvety Spaghetti Squash Carbonara lies in how you handle the eggs. It’s important to combine the eggs and cheese away, from heat to prevent them from forming lumps. This approach guarantees an velvety sauce that coats the strands of spaghetti squash perfectly.
Spaghetti Squash Carbonara – A Keto Delight
Description
Dive into keto bliss with our Spaghetti Squash Carbonara! Experience classic Italian flavors without the carbs. A must-try for pasta lovers!
Ingredients
Instructions
- To start preheat your oven to 400°F (200°C). Next take the spaghetti squash. Cut it in lengthwise. Remove the seeds from the center. Then drizzle some olive oil over the squash. Sprinkle some salt and pepper on top. Place the squash with the side facing down on a baking sheet. Let it roast in the oven for 40 minutes or until it becomes tender.
- While the squash is, in the oven heat a skillet, over heat and cook the pancetta or bacon until it becomes crispy. Once done remove it from the skillet. Set it aside.
- Whisk the eggs and Parmesan cheese together in a bowl until they are thoroughly combined. Set the mixture aside.
- In the skillet cook the garlic over heat until it becomes fragrant, which usually takes around 1 minute.
- After the spaghetti squash has finished cooking you can use a fork to scrape out the strands, which will resemble spaghetti. Next add these strands of spaghetti squash to the skillet along, with the garlic. Toss everything until well combined.
- Take the skillet off the stove. Promptly pour, in the mixture of eggs and cheese stirring rapidly to prevent the eggs from turning into scrambled. The heat coming from the squash will cook the eggs. Melt the cheese.
- Transfer the dish onto the plates. Garnish it with crispy pancetta, fresh parsley and a sprinkle of red pepper flakes if desired. Enjoy your Spaghetti Squash Carbonara that fits perfectly into a keto diet!
Video
Notes
- To add a burst of flavor you might want to think about including sautéed mushrooms or sun dried tomatoes in the mixture. They go well with the creamy sauce. Bring a touch of umami.
What to Serve with Spaghetti Squash Carbonara?
Spaghetti Squash Carbonara is already an satisfying meal, by itself.. If you want to make it more complete you could think about serving it with a refreshing green salad, some roasted veggies or a tasty slice of garlic bread that fits into your keto diet.
Final Thought
Spaghetti Squash Carbonara truly showcases the adaptability of keto cuisine. It demonstrates that you don’t have to sacrifice your dishes; instead you just need to think outside the box a bit. So whenever you have a hankering, for pasta but wish to stay true, to your keto objectives keep this recipe in mind!
