Low Carb Carbonara Recipes

LOW CARB CARBONARA

Steps:

• First, we're going to prepare our spaghetti squash. Preheat the oven to 375°F.
• Wash and slice (this is a laborious process) the squash horizontally into 1 inch rings. Lay them out on a baking sheet lined with parchment paper and sprinkle with olive oil, salt and pepper.
• Bake in the oven for about 40 minutes.
• While it's baking, let's prepare the add ins. Cook your sausage links in a pan oiled with coconut oil on a medium-high heat until they're brown on all sides (about 10 minutes). Whether or not they're fully cooked, take the off the heat and let them rest for a minute.
• While they're resting, add some chopped peppers onto the pan to become tender.
• While the peppers are cooking, slice your sausages into about ½ inch pieces and then add them to cook and marinade with the peppers.
• Add all the spices you'd like! We added salt, pepper, garlic powder, crushed red pepper, and basil.
• When the bake time for the squash is up, you should notice the tops of each squash ring are darker and more saturated looking. This means the strands are loose enough to "spaghettify".
• Using a fork, tug away at the insides of the squash from it's flesh. You should end of with little mounds of what looks just like spaghetti!
• Throw in all the spaghetti squash to the pan and toss to combine. Let all the flavors incorporate.
• Add in chunks of about 2 oz of white cheddar cheese. Stir to help melt them. Lower the heat to medium-low and let simmer covered for a few minutes.
• Lastly, turn the heat off and crack an egg into the mix. Make sure to keep stirring and tossing the mix to not let much of the egg cook all at once. Stirring often will ensure the mix is creamy and fully covered instead of a large piece of fried egg in a corner.
• Spoon a heaping helping into a plate and garnish with fresh, chopped parsley and parmesan cheese. Enjoy your Low-Carbonara!

LOW CARB PASTA CARBONARA RECIPE

Steps:

• Cook your pasta separately, according to package directions. Do not skip the dry frying. Set aside.
• In a bowl, melt the butter and set aside.
• In a second bowl, wisk together the eggs and parmesan cheese. Slowly stir in the cooled butter as if you are tempering the eggs. Slow, slow, slow!
• Then whisk in all the other spices.
• In a pan, cook the bacon, and then add the noodles and toss well. Turn off the heat.
• While the pan is still hot, slow stir in the sauce a little at a time. Again, slow, slow slow! The idea is to cook the egg without ending up with scrambled eggs. So stir! (I turned my heat back on for a bit because the pan cooled too quickly. The sauce wasn't cooking. It should thicken and coat the noodles instead of being an actual liquid).
• Top with a little extra parmesan and serve.

KETO SPAGHETTI SQUASH CARBONARA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
• Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
• While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
• Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
• Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.