Keto Spaghetti Squash alla Carbonara

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 7.4g NET CARBS

Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 4 servings:

Per serving: 317 Calories, 23.4g Fat, 16.9g Protein, 8.8 Total Carbs, 1.4g Fiber, 7.4g NET CARBS

Keto Spaghetti Squash alla Carbonara by Noreen’s Keto Kitchen & Life!

Ingredients:

1 Whole Spaghetti Squash, cut in half
1 Tablespoon of Extra Virgin Olive Oil PLUS a teaspoon when roasting the squash
4 ounces of Diced Pancetta (I use Boar’s Head brand)
3 Cloves of Garlic, minced
2 Medium Eggs
4 ounces of Shredded Parmesan Cheese
Italian Parsley, for garnish
Ground Black Pepper, to taste

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Instructions:

To prepare the spaghetti squash, preheat the oven to 400F, line a sheet with aluminum foil or parchment paper, for easy clean-up.
Use a very sharp knife to cut off the top and very bottom ends of the spaghetti squash. Slice the squash in half from top to bottom.
Use a large spoon to scoop out the spaghetti squash seeds.
Drizzle the insides of the squash with 1 teaspoon of olive oil and rub it all over the inside.
Season the squash pieces with salt and pepper.
Place the squash halves cut-side down on the baking sheet.
Bake for 40 to 60 minutes (depending on the size of your squash), until the cut sides are brown and the insides of the squash halves are easily pierced with a fork.
When the squash is done, let cool slightly.
Using a fork, scrape the inside of the squash, to create spaghetti strands. Set aside
Start on the Carbonara sauce:
Heat olive oil in a large pan on medium heat.
Add the diced pancetta to the pan. Cook for a few minutes
Once the pancetta has rendered its fat and has begun to brown, add garlic, and saute until soft. 1-2 minutes.
In the meantime, mix the eggs and parmesan cheese in a bowl. Stir until well combined.
Once garlic is soft, add the spaghetti squash to the bacon and garlic mixture, toss in the pan to combine.
Remove the pan from the heat. (IMPORTANT NOTE, so you don’t scramble the eggs)
Stir in cheese/egg mixture, tossing until well coated and parmesan cheese has melted
Add plenty of ground black pepper, to taste
Garnish with parsley.
Serve immediately! Great as a main dish or as a side. This tasted even better the next day, after the squash noodles firmed up in the fridge. To reheat leftovers, I recommend sauteing in a pan for a few minutes, stirring frequently.