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5 from 1 vote

Spaghetti Squash Carbonara

A lighter version of the traditional Italian carbonara using spaghetti squash.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Paleo / Primal
Servings: 4 -6 servings
Author: the whole smiths


  • 2 medium sized spaghetti squash
  • 1/2 lb. pancetta
  • 1/2 onion chopped
  • 1 Tbsp. olive oil
  • 2 cloves of garlic chopped
  • 1 lb of asparagus trimmed and chopped into 1 inch pieces
  • 1 C. roughly 1/2 lb. grated parmigiana reggiano OR 1 C. ground salted cashews
  • 4 eggs
  • Salt + Pepper to taste


  • Slice spaghetti squash lengthwise in half and scrape out seedy innards
  • In a baking dish, place spaghetti squash face down and fill with one inch of water
  • Microwave for 13 minutes or until tender
  • Using kitchen shears, cut pancetta into small bite sized pieces
  • Heat olive oil in pan on medium high heat
  • Once oil is hot, add onions and pancetta and cook until onions are soft and pancetta starts to become crispy
  • Add garlic and cook for two more minutes
  • Using slotted spoon remove onions, pancetta and garlic and place to the side
  • Using same pan and grease rendered from pancetta, add asparagus and sauté for 5 minutes or until it becomes tender
  • Once spaghetti squash is done, scrape innards into a separate bowl using a fork, be careful it's hot!
  • Add pancetta, onions, garlic, asparagus and parmigiano reggiano OR ground cashews to spaghetti squash
  • Add eggs to all ingredients and toss until all is coated and egg is cooked through
  • Salt + pepper to taste