Spaghetti Carbonara-paleo Style

Ingredients

• Servings: 4
• 1 large spaghetti squash, halved and seeded
• 1/4 cup extra-virgin olive oil
• 8 slices bacon, diced
• 1 large tomato, diced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 large egg yolks
• 3 sprigs fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). place squash, cut side up, on a baking sheet.
• bake squash in the preheated oven until tender, 45 minutes to 1 hour. scoop out flesh and shred squash into strands using a fork.
• heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. stir tomato, salt, and pepper into squash mixture; remove skillet from heat.
• stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. transfer squash carbonara to a serving bowl; garnish with basil sprigs.