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

This low-carb, paleo pasta 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!?!

❤️ Why You'll Love This Dairy-Free Carbonara: It's quick and easy to make and is also paleo, whole30, dairy-free, gluten-free, and low-carb.

Or if you're looking for similar low-carb paleo recipes, I think you'll love these spaghetti squash bolognese, keto chicken piccata, and chicken and bacon recipes.

Or this Whole30 Braised Lemon Garlic Chicken from The Wooded Skillet looks amazing too!

Jump to:

• Ingredients
• Baking the spaghetti squash
• The sauce
• Storage and reheating
• Substitutions and variations
• Top tips
• 📖 Recipe
• 💬 Comments

Ingredients

Here are the easy ingredients that you will need:

• Spaghetti Squash - Paleo noodles that are gluten-free and low-carb.
• Bacon - Look for thick, high-quality bacon. I prefer nitrate-free.
• Onion & Garlic - Adds flavor.
• Chicken Broth or White Wine - Moisture and flavor.
• Egg & Egg Yolks - Used as a thickener for the sauce, makes it rich and decadent.
• Nutritional Yeast - Dairy-free replacement for the parmesan cheese. Found in the spice aisle.
• Salt, Pepper, & Parsley - Seasonings.
• Coconut Cream - Makes the sauce rich and creamy. Used in place of heavy whipping cream.

Baking the 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 it 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.

The sauce

Step #1: To make the carbonara sauce, start with cooking the bacon.

Cut the bacon into bite-sized pieces and cook over medium heat until crispy and set aside on a paper towel-lined plate.

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

Step #2: Saute onion and garlic. Then, de-glaze the pan with broth or wine.

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.

Step #3: In a medium bowl whisk together the eggs with the coconut cream, nutritional yeast, parsley, salt, and pepper.

Step #4: Temper the eggs.

Remove pan from heat then spoon about ¼ 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.

💭Tip: Tempering eggs is a way to heat up and cook the eggs without them scrambling. 

Step #5: Add the spaghetti squash noodles and bacon and toss to coat thoroughly. Taste and adjust seasonings as needed and serve immediately.

Storage and reheating

• Store: Refrigerate in an airtight container for up to 4 days. 
• Reheat. Place the paleo carbonara in a large skillet over medium-low heat or gently in the microwave.
• To Freeze. Freezing isn't recommended because the dish will become soggy and not reheat well.

Substitutions and variations

• If you aren't dairy-free, you can replace the coconut cream with heavy whipping cream and the nutritional yeast with ¼ cup of grated parmesan cheese.
• If you're not a fan of spaghetti squash, replace the noodles with shirataki noodles, zucchini noodles, or hearts of palm. My personal favorites are shirataki noodles and zucchini noodles because I think that the hearts of palm have a slight aftertaste.
• Add 1 cup of frozen peas to the sauce when you add the bacon/egg mixture to the pan.

Top tips

• 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.
• 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.
• Nutritional yeast is found in the spice aisle of most health food stores and it adds a dairy-free cheesy taste. I highly recommend it!

If you’ve tried this Spaghetti Squash Carbonara please let me know in the comments below!

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📖 Recipe