Spaghetti Squash Carbonara
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This spaghetti squash carbonara is as velvety and creamy as carbonara should be. It’s infused with bacon’s smokiness, and it’s almost too good to be true. Authentic carbonara sauce, as you get in Italy, is made from luscious egg yolks, Parmesan, and black pepper. Leave the cream in the fridge while achieving a luxurious, velvety coating on your spaghetti squash.
If you love the rich, savory flavors of carbonara but want something a little lighter, this spaghetti squash carbonara is such a good option. Tender strands of roasted spaghetti squash get tossed with crispy bacon, egg yolks, parmesan, and black pepper for a creamy, glossy sauce that feels surprisingly close to the real thing.
The sauce stays true to classic carbonara technique — no cream involved. Instead, the richness comes from egg yolks and parmesan, which melt together into a silky sauce that coats every strand of squash beautifully. The spaghetti squash adds a mild sweetness that works really well with the salty bacon and sharp parmesan, while still letting the carbonara flavors shine.
What I love most is that it still feels cozy and satisfying without being overly heavy. A little parsley at the end keeps everything tasting fresh, and the combination of smoky bacon, creamy sauce, and tender squash makes this one of those recipes that’s easy to crave again and again.
What to serve with spaghetti squash carbonara
Spaghetti squash carbonara works as a dreamy meal or as a side dish. Enjoy a bowl of creamy squash carbonara as a standalone meal or serve alongside a roasted broccoli salad, crispy kale salad with beets, or a brussels sprouts ceasar salad.
Spaghetti squash carbonara makes a rich side dish to meats, like juicy grilled chicken breast, honey glazed salmon, or lemon rosemary chicken.
Spaghetti Squash Carbonara Recipe
Ingredients
- 2 medium spaghetti squashes
- 4 strips bacon (sliced)
- 2 cloves garlic (minced)
- 2 large egg yolks
- 1 cup grated parmesan cheese
- ½ teaspoon EACH: salt and pepper
- Minced parsley (to serve)
Instructions
- Turn your oven to 425 degrees Fahrenheit. Cut the spaghetti squashes in half and remove the seeds and membranes. Drizzle a little olive oil into the middle and place them cut side up on a baking sheet. Roast for 30-35 minutes, until they can be pierced with a knife.2 medium spaghetti squashes
- While the squash is baking, prepare the carbonara sauce. Cook the bacon in a large frying pan over medium-high heat until crispy. Remove the bacon from the pan and pour off all but a tablespoon of the bacon grease. Add the garlic and cook for 1 minute and then remove the pan from the heat.4 strips bacon
- Add the garlic and cook for 1 minute and then remove the pan from the heat.
- In a medium-sized bowl, mix the egg yolks, parmesan cheese, salt, and pepper..2 cloves garlic, 2 large egg yolks, 1 cup grated parmesan cheese, ½ teaspoon EACH: salt and pepper
- Remove the cooked spaghetti squash from the oven and let them cool for a few minutes. Then scrape the insides with a fork to remove the long spaghetti-like strands and place it into the pan with the garlic
- Pour the egg mixture into the pan and mix everything together. NOTE: there should be enough heat from the hot spaghetti squash to cook the eggs and make a creamy sauce. If not, put the pan back on the heat for 1-2 minutes.Minced parsley
- Serve the spaghetti squash carbonara topped with the crispy bacon and some minced parsley.
Nutrition
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This was to die for! Only thing i added was cooked portabello mushrooms on the side in a tiny bit of chicken stock (w/ pepper,salt,red pepper flakes & paprika) and used that liquid to add to the chicken stock that goes into the sauce. It was SO SO GOOD my favorite meal yet!
I’m so happy to hear that the recipe as a hit!
Hi Kristen! This looked amazing and I decided to try this out yesterday. I had a question about step 5, where you mix a teaspoon of bacon grease, cup of chicken stock, and 2 egg yolks – could you share what the intended consistency is?
I don’t have previous experience with carbonara aka I didn’t know what to expect haha. I was confused by the “whisk consistently until sauce thickens” part. My sauce never really thickened, it stayed pretty liquid-y. The end result was pretty good but just wanted to ask for future reference.
Thank you! And I can’t wait to try some of your other recipes!
Grace
It should thicken enough to coat the back of a spoon. It will have some weight to it but will still be pourable. If you’d like it thicker, simply add an extra egg yolk. 🙂
So happy to hear you like the recipes here!!
OMG! Kristen, you are a genius! I LOVE carbonara, but never have it because it is such heart attack on a plate, never mind about the thighs….. I can’t believe I never thought of it, but I’m so glad you did! Thank you bella!
Awww thank you so much! I totally feel the same way about carbonara. It was so nice to eat it guilt free!