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Low Carb Italian Pasta Carbonara

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Ingredients
  Spaghetti squash 1 Medium
  Bacon slices 8
  Onion 1⁄2 Small, diced
  Garlic 2 Clove (10 gm)
  White wine 1⁄4 Cup (4 tbs)
  Eggs 4 , beaten
  Grated parmesan cheese 1⁄2 Cup (8 tbs) (1 tbsp. for garnishing and remaining for the carbonara)
  Heavy cream 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Black pepper 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Parsley 1⁄8 Teaspoon
  Olive oil 1 Tablespoon
Directions

GETTING READY
1. Quarter one spaghetti squash. In a large pot of boiling salted water, place spaghetti squash for 30 minutes until the stringy inside easily flakes out.

MAKING
2. In a large frying pan, cook bacon until crispy and set aside. Chop the bacons.
3. Remove all but 2 tablespoons of bacon fat from pan. Pour in olive oil.
4. Cook onions until translucent.
5. Add in the garlic, and cook for 1 minute.
6. Pour in the white wine and reduce to desired consistency.
7. Add in bacon and spaghetti squash. Fry for a few minute.
8. Pour in the eggs, continuously stirring until beginning to set.
9. Add in cheese, cream, and water. Stir until well incorporated and “spaghetti” are covered.

SERVING
10. Garnish Italian Pasta Carbonara with black pepper, parsley and parmesan cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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