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Spiralized Squash Carbonara with Pancetta


  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 3 1x

Description

Spiralized Squash Carbonara with Pancetta {Low Carb, Quick}


Scale

Ingredients

  • 3 medium yellow squash (summer squash)
  • 2 garlic cloves (minced)
  • 1/2 to 1 tbsp butter or oil
  • 1/2 cup diced onion (white or purple)
  • 4 ounces of diced pancetta (or diced turkey bacon if you can’t eat pork)
  • 1 egg
  • 1/4 tsp or more of sea salt and black pepper each (to taste)
  • 1/2 cup shredded parmesan (divided)
  • fresh parsley
  • additional garlic powder or garlic salt for topping (optional)

Instructions

  1. First wash and spiralize or thinly slice your yellow squash. Set aside. Mince your garlic and make sure your onion is peeled and chopped.
  2. In a small pot, bring water to a boil. Place squash in boiling water for just a minute until a little cooked but not fully cooked. Remove quickly and strain. Place spiralized squash in bowl and dry it off with a towel to remove access water. Add a dash of salt if you want to remove more water.
  3. If you prefer more al dente pasta, then skip the boiling step.
  4. In a large frying pan, add you butter or oil, onion and pancetta. Sauté all together for about 3-5 minutes until crispy. Then add in your garlic for a few additional minutes to cook with the crispy pancetta. Reserve some of the fat once it’s cooked. Probably 1 or 2 tbsps.
  5. While that’s cooking, mix you egg, dash of sea salt, and 1/4 cup parmesan cheese in a small bowl.
  6. Whisk together.
  7. Toss you pasta in with the pancetta, quickly coat pasta with pancetta, fat, and garlic then remove from heat and slowly add in your egg and cheese mix. Continue to quickly work the egg and cheese mixture together off the heat. You don’t want egg to scramble, just cook with the heat of the spiralized squash and pancetta.
  8. Optional step As the pasta cools, slowly mix in the reserve pancetta/garlic fat to make more creamy. There will be extra sauce/water left in pan.
  9. Garnish with parsley, black pepper, and the rest of your shredded parmesan cheese. Add garlic salt or powder if desired.
  10. Serve and enjoy! .

Notes

Add in 1 tbsp of the reserved fat if you are doubling the recipe. This is optional because the squash is already pretty high in water content. You don’t want it to be too runny. So adjust accordingly.

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