Keto Spaghetti Carbonara ketounity.com
Keto Recipes

Keto Spaghetti Carbonara

Creamy Keto Spaghetti Carbonara pasta with smokey bacon is easy and oh so delicious! It’s Italian comfort food at its best.

Carbonara is an Italian pasta dish from Rome. Spaghetti Carbonara is a plate of heavenly, creamy pasta. I mean silky spaghetti and crispy bacon in a super creamy and cheesy sauce, what’s not to love?

AuthorKetounityYields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

INGREDIENTS
 1 large spaghetti squash (about 4 cups)
 1/2 cup grated parmesan cheese plus more for garnish
 2 large egg yolks
 1/4 tsp salt
 1 tsp ground black pepper
 5 oz pancetta cut into 1/4 inch cubes
 1 clove garlic minced
 1/4 tsp crushed red pepper flakes
 1/2 cup heavy cream
 1/4 cup fresh flat-leaf parsley leaves chopped

INSTRUCTIONS
1

Cut the squash in half lengthwise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave safe plate, cover tightly with plastic wrap and microwave on high for 13-14 minutes, until tender and the flesh can easily be detached with a fork.Use a fork to scrape the inside of the squash into spaghetti-like strands and place into a bowl.

2

In a separate bowl, mix together the parmesan cheese, egg yolks, salt and pepper and set aside.

3

Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, for about 7-8 minutes, until crisp. Add the garlic and red pepper flakes to the skillet and cook, stirring for about 1 minute, until the garlic is fragrant. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a simmer. Reduce the heat to medium-low and add the squash strands. Toss together until squash is coated.

4

Add the parmesan and egg mixture slowly and toss to gently cook the eggs and make a creamy sauce. Turn off the heat and stir in the parsley. Divide among 4 plates and serve with more Parmesan and parsley for garnish if desired.


Nutrition Facts

Servings 4


Amount Per Serving
Calories 337
% Daily Value *
Total Fat 29g45%
Total Carbohydrate 7g3%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 1 large spaghetti squash (about 4 cups)
 1/2 cup grated parmesan cheese plus more for garnish
 2 large egg yolks
 1/4 tsp salt
 1 tsp ground black pepper
 5 oz pancetta cut into 1/4 inch cubes
 1 clove garlic minced
 1/4 tsp crushed red pepper flakes
 1/2 cup heavy cream
 1/4 cup fresh flat-leaf parsley leaves chopped

Directions

INSTRUCTIONS
1

Cut the squash in half lengthwise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave safe plate, cover tightly with plastic wrap and microwave on high for 13-14 minutes, until tender and the flesh can easily be detached with a fork.Use a fork to scrape the inside of the squash into spaghetti-like strands and place into a bowl.

2

In a separate bowl, mix together the parmesan cheese, egg yolks, salt and pepper and set aside.

3

Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, for about 7-8 minutes, until crisp. Add the garlic and red pepper flakes to the skillet and cook, stirring for about 1 minute, until the garlic is fragrant. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a simmer. Reduce the heat to medium-low and add the squash strands. Toss together until squash is coated.

4

Add the parmesan and egg mixture slowly and toss to gently cook the eggs and make a creamy sauce. Turn off the heat and stir in the parsley. Divide among 4 plates and serve with more Parmesan and parsley for garnish if desired.

Keto Spaghetti Carbonara
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