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 Carbonara 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 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.
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 which have been heated enough to kill bacteria and are safe to eat raw.
- 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!
Whole30 Pasta: Spaghetti Squash Carbonara
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
Nutritional information is approximate and may vary.
Pin Whole30 Carbonara For Later
Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!
Regards
rose martine
Wow that looks delicious. I love spaghetti squash. I know what you mean about exploding spaghetti squashes — I cooked one in my microwave and it exploded, blew the door open, and just missed my baby in the high chair! I had poked the skin, but don’t think I stabbed it deep enough. I had to get a new microwave – it was totally destroyed. So I always cut them in half now…
This is a great list! The thing I started making from scratch was chocolate syrup. Best chocolate milk ever!
this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)
Thank you so much Alisha!!! It’s my pleasure 🙂
-Cassidy
recipe looks wonderful. i hope you don’t mind but i added this recipe to my site with working links to your page. can’t wait to try this one out!
I don’t usually post on recipe blogs, but I just had to say how delicious this was. I made it exactly as the recipe states, and it was just absolutely divine. Making it again this weekend for a friend who doesn’t eat dairy. Thanks so much!
Thank you Victoria!!! I’m so happy you liked it – thanks for taking the time to comment and let me know 🙂
-Cassidy
Sounds absolutely delicious! Thank you so much for sharing it with us at Allergy Free Thursdays!
This looks absolutely delicious, Cassidy! I’ve always loved spaghetti carbonara!
Happy New Year!
Shirley