Spaghetti Carbonara (Paleo Style) recipe

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Ingredients

1 large spaghetti squash, halved and seeded
¼ cup extra-virgin olive oil
8 slices bacon, diced
1 large tomato, diced
1 teaspoon salt
1 teaspoon ground black pepper
4 large egg yolks
3 sprigs fresh basil

Nutrition Info

428.4 calories
carbohydrate: 34.4 g
cholesterol: 224.9 mg
fat: 28.7 g
fiber: 0.7 g
protein: 12.9 g
saturatedFat: 6.6 g
servingSize: -
sodium: 1090.7 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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