Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato

READY IN: 35mins
Recipe by Marlitt

Sorry, I had not tried this recipe be for I posted it. When I did it really wasn't that good, in fact I had to throw it out. If I could delete it I would.

Top Review by ThinOne

Here's the deal. This is a great recipe. I make pretty much the same one all the time. 2 things you can do, 1) remove the seeds from the tomatoes before dicing them it will make everything less watery and 2) use 2 egg yolks instead of 4 whole eggs. I only use the yolks for richness and thickening purposes. I also add some sauteed mushrooms and onions and a dash of heavy cream plus a LOT more parmesan cheese. I really like my flavor combination.

Ingredients Nutrition

Directions

  1. In a large stock pot, fill with enough water to cover squash.
  2. Cook until done, about 25 minutes.
  3. Meanwhile, in large fry pan, fry bacon until crisp.
  4. Remove bacon and set aside.
  5. Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
  6. When squash is cooked and cooled enough to handle.
  7. Cut the squash lengthwise and scrap another pan.
  8. Add butter mixture, eggs, cheese and parsley and give it a good toss.
  9. Stir over low heat until mixture is slightly thickened.
  10. Stir in tomatoes and bacon.
  11. Add salt and pepper to taste.
  12. Serve immediately sprinkled with Parmesan cheese.

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