Carbonara is one of my favorite all time dishes. I wanted to try it with spaghetti squash. It was a little soupy (maybe could have thickened the sauce with more cheese or some xanthan gum).
2 cups leftover shredded spaghetti squash
1/4 cup cream
1/2 cup grated Parmesan Cheese
3 slices thick cut bacon
1 tsp chopped parsley
Salt and Pepper to taste (heavy on the pepper)
Slice the bacon into small pieces (lardons) and fry until crisp, add some pepper while frying. Drain off any excess grease, however make sue you keep some, this is lowcarb high fat eating afterall! Add the spaghetti squash and a little salt and heat through. In a separate bowl, combine eggs, cream and parma cheese. Remove the frying pan off the heat and pour over egg mixture. Mix quickly so you don’t get scrambled eggs. If the eggs sauce doesn’t cook from the residual heat, you can put it back on the heat for a little bit, but I like my carbonara nice and creamy and runny. Top with some chopped parsley. Taste for salt and pepper (I added more pepper). Serve with more cheese grated on top.
As I mentioned this came out a little soupy, but I LOVED the flavor. I just grabbed a spoon and served it in a bowl and drank it up! Was a great dinner and a good reminder of pasta carbonara.