Description
Quick and easy keto carbonara recipe with yellow squash instead of pasta noodles!
Ingredients
Scale
- 5 medium yellow squash
- 2 ounces pancetta, diced (or 4 thick pieces of bacon, sliced)
- 3 ounces freshly grated Parmesan (about 3.5 cups—plus more for serving)
- 2 large egg yolks
- ⅓ cup heavy cream
- ½ teaspoon black pepper
Instructions
- Cook pancetta in a large non-stick pot over medium heat until crispy (about 5 minutes).
- Meanwhile, cut the ends off the yellow squash then cut into quarters, lengthwise. Carefully slice away the spongy core (save for soups) then cut on a bias to create shapes that resemble penne pasta.
- Thoroughly mix together cream, egg yolks and parmesan in a bowl and reserve.
- Once pancetta is crispy, add the squash and cook until just softened (about 2 minutes).
- Turn down heat to lowest setting then add the cream mixture and stir continuously until thickened.
- Serve immediately and grate plenty more fresh parmesan on top!
Notes
Net carbs: 5.5g
This recipe can be stretched further by serving with things like grilled chicken thighs and bright salads!
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Sauteing
- Cuisine: Italian