Nutrition Facts
Low Carb Carbonara
Amount Per Serving (1 serving)
Calories 421 Calories from Fat 270
% Daily Value*
Total Fat 30g 22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 245mg 82%
Sodium 565mg 24%
Potassium 648mg 14%
Total Carbohydrates 22g 14%
Dietary Fiber 4g 10%
Sugars 5g
Protein 16g 11%
Vitamin A 5%
Calcium 21%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Low Carb Carbonara

fork standing up in bowl of spaghetti carbonara with butternut squash noodles
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Author -- Traci
Amazing comfort food made low carb without losing any taste or texture!? #gestationaldiabetes #pregnancynutrition #spaghetticarbonara #comfortfood
Prep Time5 minutes
Cook Time25 minutes
Total Time35 minutes
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Choose the number of servings 2 servings

Ingredients

  • 3 slices Thick Bacon
  • 1 package Del Monte Butternut Squash Spaghetti Noodles
  • 1/4 cup Heavy Whipping Cream
  • 1/8 t Salt
  • 1/4 t Fresh Ground Black Pepper or regular
  • 2 Tbsps Parmigiano Reggiano Cheese, shredded Parmesean
  • 1 Tbsp Aged Asiago Cheese, shredded
  • 2 each Egg Yolks

Instructions

Prep

  • Separate the yolks from the eggs and place in a medium sized bowl. Measure out all ingredients.
    Tip - Egg whites are freezable! Save them for an omelet for another day!
  • Cut the bacon into quarter-inch pieces before frying, or crumble/chop the bacon after frying.
    I found that cutting it before frying gave me the exact crispy texture desired.
  • If using hard or frozen pasta, cook per the package instructions.

Fry the bacon

  • Heat the skillet on medium heat. When hot, add the bacon and fry crispy. Remove the bacon and let it drain.

Saute the noodles

  • Reduce the heat to medium low and add the butternut squash noodles into the skillet with the bacon fat. Cover and let cook 4-5 mins. Stir once or twice.
  • Remove the noodles and set aside. Remove the skillet from the heat and reduce to the lowest heat.

Make the sauce

  • Add the cream, salt, pepper and cheeses to a small pot on low heat. Let it warm. If it begins to boil or pop, remove it from the heat.
    Have a cup of cold water on standby. 
  • After it has warmed for 2 mins, SPOON the cream into the bowl with the yolks and MIX AFTER EACH SPOONFUL. This is called tempering - gradually raising the temperature of the yolks to the temperature of the cream so they don't scramble.
  • When you've mixed all of the cream with the yolks, return the mixture to the pot on the lowest heat. Cook for 1-2 mins.
    If you see any chunk or texture in the sauce, immediately remove from the heat. Add 1 Tbsp of water and stir. Do not scrape the bottom when stirring.
    The yolks have to cook for 2 mins, so return to the heat if necessary.
  • Add the noodles and toss to coast them with the sauce.
  • Serve with bacon on top.

Notes

Equipment - Cup & Spoon Measures, 3 Bowls, Paper Towels, Large Skillet w/ Lid
How did yours turn out? Tag me!@TheGestationalDiabeticChef
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