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Spaghetti Carbonara-Paleo Style

Spaghetti Carbonara-Paleo Style

Nick_Lemon1

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

1 h servings 428 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 1091 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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 http://allrecipes.com/HowTo/Making-Your-Eggs-Safe/Detail.aspx

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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

Most helpful critical review

I didn't add olive oil. Made the bacon and then drained the fat and patted the bacon with paper towel. Then add that to the squash in a separate skillet or bowl. It's way too greasy otherwise.

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Newest

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

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!

Loved It! Very simple. We will make it again. Just a few things that I ran into. Reduce the olive oil. The bacon will provide plenty of oil. I followed the directions as a first attempt, because...

I didn't add olive oil. Made the bacon and then drained the fat and patted the bacon with paper towel. Then add that to the squash in a separate skillet or bowl. It's way too greasy otherwise.

I used half of the oil, and it was still way too greasy. I used big, thick pieces of bacon, and it was overpowering, and maybe contributed to it being too greasy. I also didn't see much purpos...

This was SO good! I cut the olive oil down by half and added Parmesan cheese at the end. Otherwise I followed the recipe.

Followed the recipe almost exactly and it was delicious! I did not have fresh basil, so I used dried. I am not a great cook and this was easy and yummy! Definitely will use this one again!

So many paleo spaghetti squash recipes don't quite work, this one does! It balances the flavors beautifully without being too wet.

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