Low Carb Keto Spaghetti Squash Carbonara Recipe with Creamy Flavor

Keto spaghetti squash carbonara transforms traditional pasta into a dreamy, low-carb culinary adventure.

This Italian-inspired dish reinvents comfort food with wholesome, nutrient-dense ingredients.

Crispy bacon and silky eggs create a luxurious sauce that clings beautifully to tender vegetable strands.

Garlic and parmesan elevate the flavor profile with their bold, savory notes.

Replacing wheat pasta with squash ensures a lighter, more nutritious meal that doesn’t compromise on taste.

Weeknight dinners just got a gourmet makeover without complicated techniques or endless prep time.

Each forkful promises a satisfying blend of textures and rich, creamy goodness: dig in and savor the magic!

Ingredients List to Get You Started

• Spaghetti Squash: Mild, stringy vegetable that creates noodle-like strands with a slightly sweet flavor, perfect for low-carb pasta alternatives.
• Green Peas: Sweet and tender vegetable that adds color and subtle sweetness to the dish.

• Bacon: Crispy, salty meat that provides rich flavor and crunchy texture to the carbonara.
• Parmesan Cheese: Sharp, aged cheese that brings a deep umami taste and creamy texture.
• Heavy Cream: Rich dairy product that creates a smooth and luxurious sauce base.
• Egg: Binding ingredient that helps thicken the sauce and adds richness.

• Garlic: Pungent, aromatic ingredient that enhances overall flavor profile.
• Olive Oil: Smooth cooking fat that helps sauté ingredients and prevent sticking.
• Sea Salt: Pure, mineral-rich seasoning that balances and elevates the dish's taste.
• Fresh Parsley: Optional herb that provides bright, fresh garnish and light herbal notes.

Cooking Method for Low-Carb Carbonara Goodness

Step 1: Prepare Squash

Slice spaghetti squash in half lengthwise. Remove seeds completely. Place cut side down on a lined baking sheet. Bake at 375°F (191°C) for 35-40 minutes until fork easily pierces skin.

Step 2: Create Crispy Base

Heat skillet over medium-high heat. Cook bacon until crispy and golden. Add garlic and sauté until fragrant.

Step 3: Add Green Vegetables

Incorporate green peas into bacon mixture.

• Fresh peas: Cook until bright green
• Frozen/canned peas: Warm briefly

Step 4: Whisk Creamy Sauce

• Heavy cream
• Egg
• Parmesan cheese

Blend ingredients until smooth and well incorporated.

Step 5: Combine Ingredients

Scrape squash into noodle-like strands using fork. Pour warm cream mixture over hot squash. Mix thoroughly. Fold in bacon and pea mixture.

Step 6: Final Touch

• Additional parmesan cheese
• Chopped fresh parsley

Serve immediately while warm.

Savvy Tips for a Creamier Carbonara

• Roast Perfectly: Position the squash cut-side down to ensure even cooking and prevent excess moisture, creating ideal spaghetti-like strands.
• Whisk Like a Pro: Blend egg, cream, and parmesan thoroughly to create a silky-smooth sauce without any lumps or separation.
• Temperature Matters: Pour sauce over hot squash to gently cook the egg mixture, developing a creamy carbonara without risking scrambled eggs.
• Garlic Game Strong: Mince fresh garlic cloves just before cooking to unlock maximum flavor and aromatic intensity compared to pre-prepared alternatives.
• Bacon Crunch Mastery: Cook bacon bits until they reach a perfect golden-brown crispiness, adding delightful texture and rich, savory notes to your dish.

Storage Know-How for Spaghetti Squash Dishes

• Freeze Portions: Divide the carbonara into individual serving sizes before freezing. Wrap each portion tightly in freezer-safe plastic wrap, then place in a sealed freezer bag to prevent freezer burn. Label with the date and contents, ensuring maximum freshness for up to 2 months.
• Refrigerate Strategically: Transfer the cooled carbonara to a glass container with a tight-fitting lid. Keep it in the coldest part of the refrigerator, typically the back shelf, to maintain optimal texture and flavor. Consume within 3 days for the best taste and quality.
• Reheat Carefully: Restore the dish's creamy consistency by gently warming in a skillet over low heat. Add a splash of cream or chicken broth to revive the sauce's silky texture.

Carbonara Variations That Keep Things Interesting

• Zucchini Noodle Switch: Replace spaghetti squash with spiralized zucchini for a faster, fresher low-carb alternative that cooks quickly and absorbs the creamy sauce perfectly.
• Cauliflower Comfort: Transform the recipe by substituting spaghetti squash with riced cauliflower, creating a lighter yet equally satisfying keto-friendly meal with similar texture and flavor profile.
• Seafood Spin: Swap bacon for crispy pancetta or swap completely with sautéed shrimp or crab meat, elevating the protein content and adding a luxurious ocean-inspired twist to the classic carbonara.
• Dairy-Free Dream: Use coconut cream instead of heavy cream and nutritional yeast in place of parmesan cheese to create a completely dairy-free version that maintains the rich, creamy essence of the original recipe.

Let’s Wrap It Up with Some Carbonara Love

Keto spaghetti squash carbonara emerges as a culinary masterpiece that challenges traditional pasta expectations.

Health-conscious meal planners discover a delightful alternative to carbohydrate-heavy dishes.

Nutritional profiles shine through with each creamy, savory bite of this low-carb wonder.

Bacon and parmesan create luxurious flavor notes that dance across palate landscapes.

Spaghetti squash provides perfect textural harmony while maintaining minimal ingredient complexity.

Passionate cooks, nutrition enthusiasts, and flavor seekers: share this recipe across social platforms, comment with your carbonara experiences, and spread delicious low-carb inspiration with friends and family who crave gourmet wellness.

What Makes Spaghetti Squash Carbonara So Satisfying

• Reimagine Classic Comfort: Transform traditional carbonara into a low-carb dream by swapping pasta with nutrient-packed spaghetti squash, delivering all the creamy, savory goodness without the guilt.
• Effortless Gourmet Meal: Create a restaurant-worthy dish in under an hour with minimal ingredients and simple cooking techniques that even beginner home chefs can master confidently.
• Keto-Friendly Flavor Explosion: Enjoy a protein-rich meal loaded with crispy bacon, creamy parmesan sauce, and tender squash strands that perfectly satisfy low-carb diet requirements while delivering maximum taste satisfaction.

Low Carb Keto Spaghetti Squash Carbonara Recipe

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4.8 from 37 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Silky strands of spaghetti squash embrace classic Italian carbonara with a low-carb twist. Rich pancetta, creamy eggs, and sharp Parmesan cheese meld together, offering you a guilt-free comfort meal that satisfies without compromise.

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Ingredients

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Main Ingredients:

• 1 large spaghetti squash
• ¾ cup (90 grams) bacon bits (cooked)
• ½ cup (75 grams) green peas (raw or cooked; canned works in a pinch)
• ½ cup (50 grams) grated parmesan cheese

Seasoning and Flavor Enhancers:

• 4 cloves garlic (minced)
• 1 tablespoon olive oil
• Sea salt (to taste)

Binding Ingredients:

• 1 large egg
• 6 tablespoons (90 milliliters) heavy cream (double cream)

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Instructions

1. Carefully slice the spaghetti squash in half lengthwise, revealing the inner seeds. Scoop out the seeds using a spoon, creating a clean cavity in each half.
2. Position the squash halves cut-side down on a parchment-lined baking sheet. Slide into a preheated oven at 375°F (191°C) and roast for 35-40 minutes until the skin becomes tender and easily pierced with a fork.
3. While the squash roasts, prepare the bacon. Dice the bacon into small, uniform pieces and mince the garlic finely to ensure even cooking.
4. Heat olive oil in a large skillet over medium-high heat. Add the chopped bacon and minced garlic, allowing them to sizzle and become golden brown, releasing their aromatic flavors for 2-3 minutes.
5. Introduce the green peas to the skillet. If using fresh peas, sauté them until they turn a vibrant green and become slightly tender, approximately 3-5 minutes. For pre-cooked or canned peas, simply warm them through.
6. In a separate mixing bowl, whisk together heavy cream, a whole egg, and freshly grated parmesan cheese until the mixture becomes smooth and well-incorporated.
7. Once the spaghetti squash is fully roasted, use a fork to gently scrape the flesh, creating spaghetti-like strands. Transfer the hot squash strands to the skillet.
8. Pour the cream and egg mixture over the squash strands, stirring gently to coat evenly. Fold in the bacon and pea mixture, ensuring all ingredients are well distributed.
9. Season with sea salt to enhance the flavors, adjusting to personal taste preferences.
10. Transfer to serving plates, garnishing with additional grated parmesan cheese and freshly chopped parsley for a vibrant, elegant presentation. Serve immediately while warm.

Notes

• Bacon transforms from soft to delightfully crispy when cooked slowly over medium heat, releasing rich, salty flavors that elevate the entire dish.
• Freshly minced garlic bursts with intense aroma and depth, creating a more vibrant taste profile compared to pre-packaged alternatives.
• Pouring creamy sauce over steaming hot squash gently tempers the egg mixture, resulting in a luxuriously smooth carbonara without risking scrambled eggs.
• Thorough whisking ensures the sauce becomes silky and uniform, blending parmesan, cream, and eggs into a perfectly balanced coating.
• Roasting squash face-down on the baking sheet concentrates natural sweetness and prevents excess moisture, guaranteeing perfectly tender pasta strands.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 291.3
• Sugar: 2.9g
• Fat: 19g
• Saturated Fat: 9.5g
• Carbohydrates: 15.8g
• Fiber: 4.6g
• Protein: 15.2g
• Cholesterol: 236mg