Ingredients and Weight:
- Spaghetti squash (medium): 1 (2-3 pounds)
- Olive oil: 1/4 cup
- Onion (small, diced): 1
- Garlic (minced): 2 cloves
- Pancetta or bacon (cut into small cubes): 1 pound
- Heavy cream: 1 cup
- Parmesan cheese (grated): 1/2 cup
- Eggs: 8 large
- Salt and black pepper: to taste
- Fresh parsley (for garnish): 1 tablespoon
Preparation Time: 15 minutes
Cooking Time: 60-75 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps:
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil, salt, and pepper.
- Roast the spaghetti squash on a baking sheet for 45-60 minutes, or until tender.
- While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened.
- Add the garlic and pancetta and cook until the pancetta is crispy.
- In a large bowl, whisk together the heavy cream, Parmesan cheese, eggs, salt, and pepper.
- Using a fork, shred the roasted spaghetti squash into "spaghetti" strands.
- Add the spaghetti strands to the skillet with the pancetta mixture and stir to combine.
- Pour the egg mixture over the spaghetti squash and stir vigorously until the sauce thickens and coats the squash.
- Garnish with fresh parsley and serve immediately.
Nutritional Information:
- Calories: 325 per serving
- Fat: 20g
- Carbohydrates: 15g (net carbs)
- Protein: 15g
Dish Characteristics:
- Creamy and rich
- Savory and satisfying
- Keto-friendly and low-carb
- Perfect for pasta carbonara lovers
User Comments:
- "This is the best low-carb pasta dish I've ever had. The sauce is so creamy and flavorful, and the spaghetti squash is a great substitute for pasta."
- "I love that this dish is so easy to make and ready in under an hour. It's a perfect dish for a busy weeknight or when you're entertaining guests."
- "The crispy pancetta adds a wonderful crunch and flavor to this dish. I highly recommend using it."
- "This dish is so satisfying and filling. I felt full and satisfied after just one serving."
- "I'm not usually a fan of spaghetti squash, but this dish changed my mind. The spaghetti squash is soft and tender, and it perfectly absorbs the sauce."
Special Precautions and Tips:
- Make sure to roast the spaghetti squash until it is tender enough to easily shred.
- Don't overcook the egg mixture, or it will become scrambled.
- Use a large bowl to whisk together the egg mixture to prevent it from curdling.
- If the sauce is too thick, add a little bit of milk or heavy cream.
- If the sauce is too thin, add a little bit of shredded Parmesan cheese.
