This delicious spaghetti squash carbonara recipe is a gluten free and low carb twist on a classic Italian dish. With just six ingredients, it’s easy to make and perfect for a cozy night in.
Recently, my dear friend Patty gave me her recipe for an egg-free carbonara paired with zucchini noodles (zoodles). Zoodles are a fantastic nutritious substitute for the spaghetti in the classic Italian dish.
But I happened to have a spaghetti squash ripening on my kitchen counter, and I thought it would give the recipe a fun autumn twist to use that instead.
About spaghetti squash
Have you ever tried spaghetti squash? It gets its name because after it’s cooked, the inside turns into beautiful, pasta-like strands.
In a previous post, I showed step-by-step with a video how to cut and cook spaghetti squash: the ultimate guide. The toughest part is cutting it in half.
The spaghetti squash was absolutely delicious tossed with bacon, onions, fresh black pepper, and Pecorino Romano in the creamy naturally gluten free carbonara sauce.
Carbonara without raw eggs
As I noted above, this isn’t the traditional carbonara sauce that’s made with a raw egg (the egg usually cooks when stirred into hot spaghetti).
If using a raw egg concerns you or you have an egg allergy or you love bacon and cream, this egg-free carbonara sauce is for you. It’s really, really scrumptious.
Pairing this sauce with spaghetti squash will make you a fan for life. It’s an easy gluten free and low carb pasta alternative.
Adding this spaghetti squash carbonara to my Italian-inspired recipe collection is a delight, as it shines as both a quick dinner and a versatile appetizer or side dish offering endless enjoyment—yes, even right from the pan with a fork!
Ready to make this new easy spaghetti squash recipe? Let’s go.
Ingredients for spaghetti squash carbonara
- Spaghetti squash: acts as the noodle-like base for our sauce
- Bacon: adds crispy, smoky flavor and a savory crunch
- A small onion: adds sweet and savory flavor
- Heavy cream or half and half: adds rich, creamy texture and depth of flavor
- Pecorino Romano cheese: contributes a sharp, savory taste and helps thicken the sauce
- Fresh black pepper: provides a hint of spiciness and a subtle kick
Instructions
First, cut your squash, scoop out the seeds and strings, brush with extra-virgin olive oil, and place in a baking dish flesh side down. Roast it for about forty-five minutes. Then take it out of the oven and set aside while you make your sauce.
To make the easy sauce, cook your bacon in a large skillet. Transfer to a paper towel-lined dish to blot the grease.
Don’t drain the pan you used to make the bacon. Add your sliced onions to that pan. Let them sauté in the bacon fat for about five minutes until they’re translucent.
Yum. You’re going to love the smoky flavor the bacon adds to the dish.
By now, your squash should be cool enough to handle. Scrape the spaghetti-like strands from the shell and stir them in the pan with the onions. Then cut your bacon into half-inch pieces and add them back in, stir until combined and cooked through.
Meanwhile, mix your cream and grated cheese in a sauce pitcher.
Divide the spaghetti squash and bacon mixture into individual bowls. Season with fresh ground pepper. Then top each with your cheese sauce. Serve warm with extra grated cheese on the side for those who would like to add more cheese.
Pro tips and recipe notes
- Pecorino Romano is a sharp tangy cheese. You could substitute parmigiano reggiano. It’s nuttier and a bit milder but works well in this recipe.
- I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor. The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well.
- My friend’s recipe included half and half for the sauce. I had heavy cream in my fridge so I went with that. You can use either one. It’s up to you.
- You can store leftovers in an airtight container in the fridge for up to 4 days.
Buon appetito! This works as a main dish or a side dish. I’m thinking it would make a wonderful side dish for the holidays.
I love that my friend shared this nutritious bacon carbonara recipe with me. The fun is making something really awesome and then giving the recipe away. Go ahead and bring the joy of this new recipe into a friend’s day too.
More recipes with Italian sauces
15 Minute Wild Cod Piccata – Piccata is a light and lemony sauce with a sprinkling of lovely green capers. Though usually served over chicken or veal, I think it’s time to update that tradition as it’s absolutely amazing over fish too.
Zoodles With Basil And Pistachio Pesto – Here’s my zoodles twist on the classic Pesto alla Genovese pasta dish: zucchini noodles with pesto.
Zoodles Bolognese – In Bologna, where it originated, three different kinds of ground meat – usually beef, lamb, and veal – are browned beforehand while sautéing vegetables and herbs. Then, they’re all mixed together with pureed tomatoes in a pot that simmers for hours on the stove. This is my super-fast version of Bolognese sauce using just ground beef served over zucchini noodles.
Italian Red Gravy – This is a traditional sauce that’s simmered with lots of fried meat just like Grandma used to make.
Gluten Free Chicken Scarpariello – This is my quick and easy recipe that my father-in-law served years ago in his fancy Italian restaurant.
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Spaghetti Squash Carbonara (No Egg) Recipe
Ingredients
- 1 spaghetti squash
- 6 slices of bacon cut into 1/2-inch pieces
- 1 small onion thinly sliced
- 1/2 cup of heavy cream or half and half
- 1/2 cup of grated Pecorino Romano
- fresh black pepper
Instructions
- First, cut your squash, scoop out the seeds and strings, brush with extra-virgin olive oil and place in a baking dish flesh side down. Roast it for about forty-five minutes. Then take it out of the oven and set aside while you make your sauce.1 spaghetti squash
- To make the easy sauce, cook your bacon in a large skillet. Transfer to a paper towel-lined dish to blot the grease. Don’t drain the pan you used to make the bacon. Add your sliced onions to that pan. Let them sauté in the bacon fat for about five minutes until they're translucent.6 slices of bacon, 1 small onion
- By now your squash should be cool enough to handle. Scrape the spaghetti-like strands from the shell and stir them in the pan with the onions. Then cut your bacon into half-inch pieces and add them back in, stir until combined and cooked through.
- Meanwhile, mix the cream and grated cheese in a sauce pitcher. Divide the spaghetti squash and bacon mixture into individual bowls. Season with fresh ground pepper. Then top each with your cheese sauce.1/2 cup of heavy cream, 1/2 cup of grated Pecorino Romano, fresh black pepper
- Serve warm with extra grated cheese on the side for those who like to add more cheese.
Notes
- Watch this video to see how to cut and prepare your spaghetti squash.
- Pecorino Romano is a sharp tangy cheese. You could substitute parmigiano reggiano. It's nuttier and a bit milder, but works well in this recipe.
- I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type contains preservatives meant to keep it from clumping. It doesn't melt quite as well.
- You can use half and half or heavy cream for the sauce whichever you prefer.
- You can store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
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[…] Spaghetti Squash Carbonara (No Egg) – With only six ingredients, carbonara is a creamy, decadent sauce that’s super easy to make. Pair with spaghetti squash for a delicious and healthy grain free noodle substitute. […]