Low Carb Spaghetti Squash Carbonara

Cook the Spaghetti Squash

Oven method (best texture):

• Bake at 350°F (180°C) for 45 minutes until tender.

Microwave method (fast):

• Microwave in a covered dish 13 to 14 minutes until tender.
• Cut open, remove seeds, then scrape into strands with a fork.
• Drain/pat dry if watery.

Make the Sauce Base

• In a bowl, mix egg yolks, parmesan, salt, and black pepper. Set aside.

Crisp the Pancetta

• In a large skillet over medium-high heat, cook pancetta 7 to 8 minutes until crisp.
• Lower heat to medium, add garlic (and red pepper flakes if using), cook 1 minute.

Assemble Carbonara (No Scrambled Eggs)

• Add spaghetti squash to the skillet and toss to coat in pancetta fat.
• Turn heat to low (or turn it off for safety).
• Slowly pour in the egg-parmesan mixture while tossing constantly until creamy and glossy.
• Serve immediately.