Spaghetti Carbonara (Paleo Style)

Spaghetti squash replaces pasta in this paleo-friendly carbonara with bacon and tomatoes.

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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

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.

Spaghetti Carbonara (Paleo Style)

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