Spaghetti Carbonara-Paleo Style Recipe -
Spaghetti Carbonara-Paleo Style Recipe
  • READY IN 1 hr

Spaghetti Carbonara-Paleo Style

Recipe by  

"Easy paleo pasta: gluten-free, lactose-free, and delicious."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet.
  2. Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.
  3. Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat.
  4. Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.
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  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe

Reviews More Reviews

Jan 05, 2015

Decent recipe, and while I followed the recipe I'm thinking if I make it again I'll add Parmesan cheese

Jan 08, 2015

Great recipe that satisfied my craving for carbonara without the noodles. Next time we will use less oil when cooking the bacon, and add cherry tomatoes. Adding Parmesan is a must!


3 Ratings

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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 1091 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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