Summer Squash Carbonara



Here’s a low-carb twist on an Italian favorite. Squash is an abundant veggie that makes a great noodle ( zoodles duh ). In this recipe I’ve used yellow Summer Squash but you could use zucchini or even spaghetti squash.


2 medium/large Summer Squash, spiralized
1/2 cup finely diced red onion or yellow onion
2 cloves garlic, minced
3 slices bacon, chopped
1 egg + 1 egg yolk
1/3 cup freshly grated parmesan cheese
freshly cracked black pepper
extra parmesan for serving


Begin by layering the squash noodles between paper towels to drain while you prepare the rest of the ingredients.

In a small bowl, whisk together the egg and egg yolk, parmesan, and a few cracks of black pepper until smooth.

Heat a medium sized skillet over medium/high heat and add the bacon. Cook for 5-6 minutes until bacon is crispy and brown. Drain on paper towels.

Reduce heat to medium and add the onion and garlic. Sauté for 2-3 minutes, stirring frequently.

Add the squash noodles and raise to medium/high heat. Add a few cracks of black pepper.

Cook for 2-3 minutes until noodles are warmed through.

Remove pan from heat and quickly add the egg mixture, stirring and tossing the noodles in the sauce very quickly to prevent the eggs from scrambling. Toss for about 2 minutes until the creamy sauce forms.

Add half of the bacon back in and toss.

Season to taste with salt and pepper, and top with remaining bacon. Serve with extra parm!

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