Low Carb Carbonara

Low Carb Carbonara

aprildd

"This recipe is South Beach and Atkins Diet friendly. We have been eating high protein, low fat, low carb for quite some time and missed some of our favorite dishes, so I have been finding a way to remake them. This is a great recipe to utilize leftovers!"
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Ingredients

1 h 30 m servings 326 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 1265 mg
  • 51%

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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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Place squash, cut-side down, onto prepared baking sheet.
  3. Bake in the preheated oven until flesh is tender, 30 to 45 minutes. Cool until easily handled.
  4. Scrape spaghetti squash flesh into a large bowl using a fork. Whisk eggs, evaporated milk, garlic powder, salt, and oregano together in a separate bowl; pour over squash. Mix chicken, 1/2 of the Parmesan cheese, 1/2 of the green onions, bacon bits, and black pepper into squash mixture; pour into a 9x13-inch casserole dish. Top mixture with remaining Parmesan cheese and green onions.
  5. Bake in the oven until cooked through and set, about 45 minutes.

Footnotes

  • Cook's Notes:
  • For a low-fat option, use fat-free evaporated milk and packaged bacon bits. For a low-cholesterol option, use only the egg whites and double the amount of eggs used.
  • Play around with the seasonings! Carbonara sauce is a basic cream sauce and will accept many different additions.

Reviews

Read all reviews 16
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This is my original recipe. Thanks for making it! To assist one reveiwer: The cheese is pretty critical to getting the right amount of sauce. If you change the cheese but not the egg amount, th...

this meal was very good. Next tome I make it I would just reduce the amount of salt.. It was very salty

Delicious!

This was really good but a little dry. I halved the recipe and made one with spaghetti and the other with spaghetti squash ( my husband does not like squash). I put the pastas in their prospec...

This was unbelievably good! I scaled down to 4 servings, but still used the entire squash and 1/2 can fat free evaporated milk, and it was like like an au gratin casserole. I also used low sodi...

I made this over the course of two days...baked the spaghetti squash one night and then put the whole thing together the next. I only made two changes. One was to add a can of cream soup to the ...

Not bad. Next time I will cut the cheese, oregano, and onion measurements in half.

Wow, this is really good! Unfortunately I was unable to find ripe spaghetti squash so I subbed whole wheat spaghetti for it. I also used a rotisserie chicken. I kept everything else the same....

Loved this!.. I am not a low carber, but I like tasty food of any sort. My change.. reduced parm a bit and used turkey peppered bacon. Will make again for sure

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