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Paleo Spaghetti Carbonara Recipe

This paleo spaghetti carbonara recipe substitutes spaghetti squash for the pasta—making it paleo-friendly!

Servings: 2

Active time: 20 minutes

Total time:


  • 1 spaghetti squash
  • 2 Tbsp olive oil
  • 4 slices bacon
  • 1 clove garlic, minced
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 tsp black pepper
  • 1 c grape or cherry tomatoes, chopped
  • 1/4 c Italian flat leaf parsley, chopped


  1. Preheat oven to 375ºF. Cut spaghetti squash into 1-inch discs and brush each side with olive oil. Place spaghetti squash discs on parchment-lined baking sheet. Bake for 40 minutes, flipping after 20 minutes.
  2. While squash is cooking, heat large sauté pan over medium heat. Add bacon and cook until crisp. Drain, remove from pan, and chop.
  3. Remove all but about 1 tablespoon of bacon grease and return pan to medium heat. Add garlic and sauté for about 30 seconds; mix in bacon. Remove from heat.
  4. Beat egg and egg yolk together in small bowl.
  5. Use a fork to remove flesh of spaghetti squash and transfer to pan with garlic and bacon. Add in eggs and black pepper. Mix thoroughly until egg mixture coats spaghetti squash.
  6. Mix in tomatoes and parsley. Serve immediately.

Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 340
Calories from Fat 230
Total Fat 26g (40% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 205mg (68% DV)
Sodium 430mg (18% DV)
16g (5% DV)
Dietary Fiber 4g (16% DV)
Sugars 6g
Protein 12g
Vitamin A 35%
Vitamin C 45%
Calcium 8%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.