Bacon Cheddar Keto Carbonara with Spaghetti Squash

Most people have heard the term Carbonara, but have never tried to make it. The delicate and creamy sauce, made with eggs instead of a boatload of cream, is a wonderful keto dish especially for those who love a good cream sauce but don’t respond well to copious amounts of it. A traditional carbonara is made with parmesan, but when I made this keto carbonara recipe I was all out, and also, it’s fall and I was in a bacon and cheddar mood, so I thought…why not make a carbonara using the aged cheddar I’ve been hanging on to?

I’m really glad I made this version of keto carbonara, because this is definitely going to be a repeat side dish from now on. Spaghetti Squash is 5.5 net carbs per cup, which is why each side dish serving is 7g per 1 cup. However, if you serve it next to seasoned steak or chicken thighs, it will be a filling and hearty meal made of high quality, delicious ingredients. If you love spaghetti squash, check out my Spaghetti Squash Lasagna, and my Creamy Cajun Chicken Spaghetti Squash.

How to Make Bacon Cheddar Keto Carbonara with Spaghetti Squash

Ingredients:

• 1 10” – 12” spaghetti squash (about 4 cups cooked squash)
• 8 oz bacon, chopped into 1/2 – 1” squares
• 4 egg yolks
• 1/2 cup FRESH finely grated aged cheddar cheese (3+ years)
• 1/4 tsp salt
• 3 tbsp butter
• 1/2 tsp minced garlic
• 1 handful (about a cup) baby spinach
• 3 tbsp heavy cream

Instructions:

1. To make the keto carbonara, preheat oven to 350 degrees, then slice the spaghetti squash in half lengthwise, drizzle lightly with olive oil and sprinkle with salt and pepper. Cook in the oven for 45 to 1 hr or until “spaghetti” is removed easily from squash. For a quick finish if you’re getting impatient, you can microwave it for 5 minutes at a time (don’t put any metal pans in the microwave).
2. Over medium heat in a medium skillet, add bacon and cook over medium heat for 10-15 minutes until crispy and skillet begins to foam (don’t burn – reduce heat if they are more than sizzling). When done, remove from heat and let bacon rest on a paper towel to dry (pour out or save bacon grease – don’t be tempted to use it here, it will be too overpowering for this recipe).
3. Next, make the keto carbonara egg mixture by whisking together egg yolks and salt, then finely grated cheddar at the end.
4. Once squash is cooked and “spaghetti” is removed (but still hot), begin the next steps.
5. In the clean skillet, add butter and garlic for about 30 seconds, then add hot spaghetti squash, cooked bacon, and baby spinach, and mix until spinach is soft. Turn off heat and add egg mixture over the top and toss until thoroughly coated.
6. Add 3 tbsp heavy cream and toss again, adding salt and pepper to taste.
   
   

Note: You can heat up again if desired (if your spaghetti squash was too cooled beforehand)  however not for too long or you’ll cook the egg.

Bacon Cheddar Keto Carbonara with Spaghetti Squash

★★★★★

5 from 3 reviews

Roasted spaghetti squash is smothered in a velvety cheddar keto carbonara sauce, for one heck of a low-carb dish. It’s as good, if not better than real pasta!

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hours 30 minutes
• Category: Dinner

Scale 1x2x3x

Ingredients

• 1 10” – 12” spaghetti squash (about 4 cups cooked)
• 8 oz bacon, chopped into 1” squares
• 4 egg yolks
• 1/2 cup FRESH finely grated aged cheddar cheese (3+ years)
• 1/4 tsp salt
• 3 tbsp butter
• 1/2 tsp minced garlic
• 1 handful (about a cup) baby spinach
• 3 tbsp heavy cream

Instructions

1. Preheat oven to 350 degrees, then slice the spaghetti squash in half lengthwise, drizzle lightly with olive oil and sprinkle with salt and pepper. Cook in the oven for 45 to 1 hr or until “spaghetti” is removed easily from squash. For a quick finish if you’re getting impatient, you can microwave it for 5 minutes at a time (don’t put any metal pans in the microwave).
2. Over medium heat in a medium skillet, add bacon and cook over medium heat for 10-15 minutes until crispy and skillet begins to foam (don’t burn – reduce heat if they are more than sizzling). When done, remove from heat and let bacon rest on a paper towel to dry (pour out or save bacon grease – don’t be tempted to use it here, it will be too overpowering for this recipe).
3. Next, make the egg mixture by whisking together egg yolks and salt, then finely grated cheddar at the end.
4. Once squash is cooked and “spaghetti” is removed (but still hot), begin the next steps.
5. In the clean skillet, add butter and garlic for about 30 seconds, then add hot spaghetti squash, cooked bacon, and baby spinach, and mix until spinach is soft. Turn off heat and add egg mixture over the top and toss until thoroughly coated.
6. Add 3 tbsp heavy cream and toss again, adding salt and pepper to taste.

Keywords: Carbonara