Spaghetti Squash Alla Carbonara


CarbsPerServing:9g (1g is fiber)

Prep Time:45-60 minutes



1 large spaghetti squash (4 lb)

1/2 lb bacon, cut crosswise into

1/4 inch pieces

1/4 cup dry white wine

1 cup heavy cream

2 egg yolks1/2 cup Parmigiano Reggiano cheese (worth the extra cost to get the real stuff!)

1/4 cup fresh Italian Parsley (flat-leaf), finely chopped black pepper to taste

How to Prepare:

Pierce the spaghetti squash multiple times with a fork. Bake in a 400 degree oven for 45-60 minutes, until tender. While squash is baking, fry bacon until crisp. Drain fat and set aside on paper towels to drain. Add the wine to the pan and cook for 3-4 minutes on medium until reduced in volume by about half. Reduce heat to low. Beat together egg yolks and cream, then slowly stir into wine mixture. Cook on medium-low until sauce begins to thicken (warning: make sure temperature is not too high or you will end up with scrambled eggs).Once the sauce coats the back of a wooden spoon, return the bacon to the pan and add the parsley. Cook for 1-2 minutes to heat through.Cut the spaghetti squash in half, scoop out seeds, then pull strands out with a fork into a large serving dish. Pour sauce over hot squash. Sprinkle parmesan over all and toss well.Add freshly ground pepper to taste.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.