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  • Writer's pictureMy Low Fodmap Kitchen

Low FODMAP Spaghetti Squash Carbonara Recipe



MAKES: 6 servings

PREP TIME: 15 minutes

COOKING TIME: 40 minutes oven, 10 minutes stovetop


- 1 large spaghetti squash, halved and seeds removed

- 2 tablespoons garlic-infused olive oil

- 1/3 cup pancetta - 1/3 cup frozen peas

- 1 cup heavy cream

- 1 large egg

- 1/2 cup grated Parmesan cheese

- 1 teaspoon pepper


1/ Preheat oven to 350 degrees. Coat flesh of the spaghetti squash halves with 1 tablespoon of the garlic-infused olive oil. Bake for 40 minutes. Remove from oven and allow to cool to a safe temperature for handling - about 20 minutes. When cooled, use a fork to “pull” the flesh into spaghetti-like strands. Pour into a mixing bowl and set aside.

2/ In a small bowl, whisk together the egg and heavy cream. Set aside.

3/ Heat the remaining 1 Tablespoon olive oil over medium-low heat in a large pot (I use a 4 quart Dutch oven). Add the pancetta and cook, stirring frequently, until it starts to brown (around 5 minutes). When the pancetta starts to brown, add the frozen peas and cook until peas are heated through, about 2-3 minutes. Remove from heat, leaving everything in the pan.

4/ Pour the ”pulled” squash into the Dutch oven. Place the pot back over low heat. Stir the squash into the pancetta and peas, allowing the squash to fully combine. Then add the cream/egg mixture and cheese. Stir over low heat until everything is combined and heated through (1-2 minutes).

5/ Serve with additional grated Parmesan.


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