Keto Spaghetti Carbonara

Keto Spaghetti Carbonara

AuthorGetfitqueen
Yields4 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.


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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