low carb spaghetti squash carbonara

low carb spaghetti squash carbonara

Carbonara has usually been certainly one of my favourite pasta dishes.  however, I hadn’t had it for years before growing this recipe.  I forgot how a good deal I revel in it.  The eggs and Parmesan cheese make a perfectly creamy texture.

INGREDIENTS

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 5 ounces pancetta, diced
• 1 small onion, diced
• 2 cloves garlic. minced
• 2 large eggs
• 1 tablespoon chopped fresh flat-leaf parsley
• ½ cup grated Parmesan cheese
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup shredded Parmesan cheese

DIRECTIONS

1. Preheat oven to four hundred° Line a rimmed baking sheet with aluminum foil.
2. reduce spaghetti squash in half lengthwise. Scrape out the seeds. Drizzle squash halves with olive oil and sprinkle with a bit sea salt and black pepper. place cut aspect down on baking sheet. Bake for half-hour or till fork soft.
3. even as the spaghetti squash is roasting, warmness a massive skillet over medium warmness.  upload pancetta to the pan and cook till crispy. To the pan, upload the onion and the garlic. cook until translucent and tender.  once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. add to skillet and toss with pancetta, onion and garlic. make sure that spaghetti squash is excellent and warm.
4. In a massive blending bowl, whisk collectively eggs, parsley, grated Parmesan, sea salt and black pepper.  To the combination bowl, add squash mixture and toss with egg mixture. the heat of the spaghetti squash will prepare dinner the eggs just enough to coat them to the strands of squash with out scrambling them.
5. pinnacle with shredded Parmesan before serving.

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