Spaghetti Carbonara - Low Carb style

ok so ours didn't look quite that amazing (and I'm a bad blogger and didn't take a picture of the final product - but it looked tasty, I promise! so tasty I forgot to take a photo!) (photo from www.stan-burger.com)

The other night (I meant to blog this then but...life gets in the way sometimes!) I made spaghetti carbonara for my husband and I - mine with noodles and his with spaghetti squash! Spaghetti squash is a really awesome substitute for noodles and we've used in a few different pasta dishes so he can enjoy too. It doesn't have a lot of flavor - so it takes on the flavors of sauces and toppings really well!

I followed this recipe from Emeril off Food Network.com

Ingredients

• 1/2 pound bacon, chopped
• 1 tablespoon chopped garlic
• Freshly ground black pepper
• 1 pound fresh spaghetti, cooked al dente
• 4 large eggs, beaten
• Salt
• 1 cup freshly grated Parmigiano-Reggiano
• 1 tablespoon finely chopped fresh parsley leaves

Directions

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

I simply split the recipe in half and had two different pans to mix one half with spaghetti noodles and the other half with spaghetti squash.

Spaghetti squash is super easy to cook - just cut in half - take out the seeds and then coat each side with a little olive oil. Then put cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Then flip over and bake for another 20-30 minutes. Then just scrape the insides with a fork and you have "Spaghetti!"