This Whole30 Pasta uses spaghetti squash for the noodles and combines eggs, bacon, coconut cream, and seasonings to create a rich, creamy, and flavorful carbonara sauce.

This Whole30 Pasta uses spaghetti squash in place of noodles and is rich and flavorful. It has a savory and creamy sauce that you won't believe is dairy-free and Paleo!

This is a healthy meal that you will want to make again and again. I mean, who can turn down a creamy pasta dish with a cheesy taste and bacon!?!

Whole30 Pasta Instructions

Start by baking a spaghetti squash.

To bake the squash, simply place the whole spaghetti squash on a lined baking sheet and bake at 425 degrees for 15-20 minutes, or soft enough to cut in half.

Using an oven mitt in one hand and a sharp knife in the other, cut in half lengthwise and scoop out the seeds. Place back on the baking sheet cut side down and roast an additional 10-30 minutes.

Spaghetti squashes vary a lot in size, so you'll need to watch it carefully.

To check for doneness flip one half of the squash over and run a fork down the side of the squash. If it comes away from the side easily in a nice spaghetti texture it is done. If it is too firm flip it back over and cook an additional 5 to 10 minutes.

Also, you can poke a sharp knife through the skin of the upside-down squash - if it slides through easily, it's probably done. Or you can taste it. Do not overcook or it will be mushy and ruin the whole dish!!!

Once done, use a fork to gently scrape out the flesh and set aside, the squash will come out in noodle-like strands.

For more precise instructions, see my tutorial on How To Perfectly Cook A Spaghetti Squash

Make the sauce.

To make the sauce, start with cooking the bacon. Cut the bacon in bite-sized pieces and cook over medium heat until crispy and set aside on a paper towel-lined plate.

Don't overcrowd the pan. If the pan is overcrowded the bacon won't get crispy so cook in batches if needed. 

Pour off all of the fat except about 1 or 2 Tbsp. then add some onion and garlic. Saute until the garlic is fragrant and the onion begins to caramelize. Pour in some chicken broth or wine and cook until the liquid has almost completely evaporated.

In a medium bowl whisk together the eggs with the coconut cream, nutritional yeast (if using), parsley, salt, and pepper.

Remove pan from heat then spoon about 1/4 of the bacon mixture into the eggs and stir. Stir another few large spoonfuls of the mixture into the eggs, then pour the mixture into the pan to warm the eggs but do not let the eggs cook through.

This is called tempering the eggs. We do this as a way to heat up and cook the eggs without them scrambling. 

Tips For Perfect Spaghetti Squash Carbonara

• Do not overcook the spaghetti squash. If the squash is overcooked, it will be mushy, not taste good, and ruin the whole dish! Watch the squash carefully and only cook it until it's tender.
• Unlike most of my recipes, this only makes 3-4 small servings, depending on the size of the squash. I've never doubled this recipe, but I imagine doubling it would work just fine if you need larger/more servings. 
• You do not need to worry about eating raw eggs. The eggs get heated enough to cook and thicken the pasta. If you're worried about it though, you can purchase pasteurized eggs that have been heated enough to kill bacteria and are safe to eat raw. 
• For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Sprouts, Thai Kitchen, or Native Forest brands. Other brands may leave an aftertaste or may not separate as well.
• If you are not dairy-free, you can replace the coconut cream with heavy cream.

Looking for more Whole30 recipes?

You might like my Homemade Mayo, Chicken Piccata, or The Wooded Skillet's Whole30 Braised Lemon Garlic Chicken!

If you’ve tried this Whole30 Pasta or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!

Whole30 Pasta: Spaghetti Squash Carbonara

This Whole30 Pasta uses spaghetti squash for the noodles and combines eggs, bacon, and seasonings to create a rich, creamy, and flavorful carbonara. 

5 from 4 votes

Print Pin Rate

Course: gluten free, keto, Main Course, whole30

Cuisine: Italian

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4 small servings/depending on size of squash

Calories: 384kcal

Author: Cassidy Stauffer

Ingredients

• 1 Spaghetti Squash
• 8 oz. Bacon nitrate free
• 1/2 Onion finely chopped
• 4 Cloves Garlic minced
• 1/4 C Chicken Broth or White Wine
• 1 Large Egg
• 2 Egg Yolks
• 2 Tbsp Nutritional Yeast optional but adds a "cheesy" flavor
• 1/2 tsp. Sea Salt
• 1/2 tsp. Ground Pepper
• 2 Tbsp. Parsley
• 1 Tbsp. Coconut Cream*

Instructions

Roasting The Spaghetti Squash:

• Place the whole spaghetti squash on a lined baking sheet and bake at 425 degrees for 15-20 minutes, or soft enough to cut in half. Using an oven mitt in one hand and a sharp knife in the other, cut in half lengthwise and scoop out the seeds. Place back on the baking sheet cut side down and roast an additional 10-30 minutes.
• Spaghetti squashes vary a lot in size, so you'll need to watch it carefully. To check for doneness flip one half of the squash over and run a fork down the side of the squash. If it comes away from the side easily in a nice spaghetti texture it is done. If it is too firm flip it back over and cook an additional 5 to 10 minutes. Also, you can poke a sharp knife through the skin of the upside-down squash - if it slides through easily, it's probably done. Or you can taste it. Do not over cook or it will be mushy and ruin the whole dish!!! Once done, use a fork to gently scrape out the flesh and set aside, the squash will come out in noodle-like strands.

Carbonara Sauce:

• Heat large skillet over medium heat. Cut bacon into bite-sized pieces and cook over medium heat until crispy and set aside on a paper towel lined plate. Don't overcrowd the pan. If the pan is overcrowded the bacon won't get crispy so cook in batches if needed. 
• While bacon is cooking, whisk together the eggs with the coconut cream, nutritional yeast (if using), parsley, salt, and pepper in a medium-sized bowl and set aside
• Pour off all the fat except about 1 or 2 Tablespoons, Then, add the onion and garlic. Saute until the garlic is fragrant and the onion begins to caramelize. Pour in the chicken broth or wine and cook until the liquid has almost completely evaporated.
• Remove pan from heat. Spoon about 1/4 of the bacon mixture into the eggs and stir. Stir in another 2 or 3 big spoonfuls of the bacon mixture, then pour the mixture into the pan to warm the eggs but do not let the eggs scramble.
• Add the spaghetti squash noodles and bacon. Toss to thoroughly coat. Adjust seasonings as needed and serve immediately.

Notes

• Do not overcook the spaghetti squash. If the squash is overcooked, it will be mushy, not taste good, and ruin the whole dish! Watch the squash carefully and only cook it until it's tender.
• Unlike most of my recipes, this only makes 3-4 small servings, depending on the size of the squash. I've never doubled this recipe, but I imagine doubling it would work just fine if you need larger/more servings. 
• You do not need to worry about eating raw eggs. The eggs get heated enough to cook and thicken the pasta. If you're worried about it though, you can purchase pasteurized eggs that have been heated enough to kill bacteria and are safe to eat raw. 
• For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Sprouts, Thai Kitchen, or Native Forest brands. Other brands may leave an aftertaste or may not separate as well.
• If you are not dairy-free, you can replace the coconut cream with heavy cream.

Calories: 384kcal | Carbohydrates: 21g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 175mg | Sodium: 684mg | Potassium: 495mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 16.8mg | Calcium: 98mg | Iron: 2.1mg

Nutritional information is approximate and may vary.

Looking for more information on the keto diet? Check out these resources:

The Keto Diet: Everything You Need To Know

The Ultimate Guide To Keto Sweeteners

Did You Try This Recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations

 

 

 

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