spaghetti squash carbonara.


This is my go-to order when I get Italian food. There is this place in Rochester that makes a drool-worthy carbonara. I can never live up to it but I can try, right. here is my take on a low carb carbonara. Say that 3 times fast!



  • 2 small/medium spaghetti squash
  • 1 package pancetta
  • 1 small sweet onion, chopped
  • 1/4 cup almond milk
  • 1T tapioca starch (for thickening)
  • 2 cloves garlic, chopped
  • 1T parsley, chopped
  • 1/2 cup parmesan cheese, grated
  • 2 large eggs

side note: A lot of carbonaras have peas in it. I am just not a fan, so definitely add them if you like peas!

First off cut both spaghetti squash lengthwise. Scoop out the seeds and place on a cookie sheet face up (I like to season mine with a little garlic powder, onion powder, and olive oil before placing in the oven). Place in the oven at 425 degrees for 30 min. Then check with a fork to see if the strands scrape out of the squash easily. If they are still hard, place back in the oven for 5-minute increments.

While the squash is cooking put pancetta in the pan and cook until crispy. Once the pancetta is nice and crispy put the onion and garlic in the same pan. Cook until the onion is translucent.

In a bowl, combine the egg, cheese, and parsley. Mix with a fork (it will make a kind of paste).

When the squash is done, scrape it out and place in the pan. Add the egg mixture and almond milk to the pan. Cook on medium heat and make sure the egg mixture is fully cooked. Add the tapioca starch to thicken (this is a substitute for cornstarch).



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