Spaghetti Carbonara (Paleo Style)

4.4
(13)

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

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Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings

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

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.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts (per serving)

428 Calories
29g Fat
34g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 428
% Daily Value *
Total Fat 29g 37%
Saturated Fat 7g 33%
Cholesterol 225mg 75%
Sodium 1091mg 47%
Total Carbohydrate 34g 13%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 13g 26%
Vitamin C 16mg 18%
Calcium 142mg 11%
Iron 3mg 14%
Potassium 737mg 16%

* 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.