Carbonara With Spaghetti Squash 

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. 


- Spaghetti Squash - Bacon - Onion - Garlic - Chicken Broth or White Wine - Egg - Egg Yolks - Nutritional Yeast - Sea Salt

Step 1

Place the whole spaghetti squash on a lined baking sheet and bake at 425 degrees for 15-20 minutes. Once done, use a fork to gently scrape out the flesh and set it aside.

Step 2

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.

Step 3

Pour off all of the fat except about 1 or 2 Tbsp. then add some onion and garlic. Sauté until the garlic is fragrant and the onion begins to caramelize.

Step 4

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

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