Nutrition Facts
Low Carb Carbonara
Amount Per Serving (1 serving)
Calories 421 Calories from Fat 270
% Daily Value*
Fat 30g22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 245mg
Sodium 565mg38%
Potassium 648mg14%
Carbohydrates 22g15%
Fiber 4g10%
Sugar 5g6%
Protein 16g11%
Vitamin A 250IU1%
Calcium 210mg14%
Iron 2.2mg11%
* 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 Time6 minutes
Cook Time24 minutes
Total Time30 minutes
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Choose the number of servings 2 servings


  • 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



  • Heat a skillet on medium heat.
    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

  • Add the bacon and fry crispy. Remove the bacon and let it drain on a paper towel.

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 the skillet (still removed from the 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 skillet and place back on the low 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.


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