Skip to main content New<> this month
Get the Allrecipes magazine

Low Carb Carbonara

Rated as 4.55 out of 5 Stars

"This recipe is South Beach and Atkins Diet friendly. We have been eating high protein, low fat, low carb for quite some time and missed some of our favorite dishes, so I have been finding a way to remake them. This is a great recipe to utilize leftovers!"
Added to shopping list. Go to shopping list.


1 h 30 m servings 326
Original recipe yields 12 servings (1 9x13-inch casserole dish)


{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Place squash, cut-side down, onto prepared baking sheet.
  3. Bake in the preheated oven until flesh is tender, 30 to 45 minutes. Cool until easily handled.
  4. Scrape spaghetti squash flesh into a large bowl using a fork. Whisk eggs, evaporated milk, garlic powder, salt, and oregano together in a separate bowl; pour over squash. Mix chicken, 1/2 of the Parmesan cheese, 1/2 of the green onions, bacon bits, and black pepper into squash mixture; pour into a 9x13-inch casserole dish. Top mixture with remaining Parmesan cheese and green onions.
  5. Bake in the oven until cooked through and set, about 45 minutes.


  • Cook's Notes:
  • For a low-fat option, use fat-free evaporated milk and packaged bacon bits. For a low-cholesterol option, use only the egg whites and double the amount of eggs used.
  • Play around with the seasonings! Carbonara sauce is a basic cream sauce and will accept many different additions.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 326 calories; 18.1 10.9 30.3 161 1265 Full nutrition

Explore more


Read all reviews 32
Most helpful
Most positive
Least positive

This is quite good; a nice low-carb option. However. DO NOT ADD ANY SALT. The recipe calls for ONE TABLESPOON, which is 100% unnecessary. The cheese and bacon are salty, as well as the garlic an...

This is my original recipe. Thanks for making it! To assist one reveiwer: The cheese is pretty critical to getting the right amount of sauce. If you change the cheese but not the egg amount, th...

this meal was very good. Next tome I make it I would just reduce the amount of salt.. It was very salty

I made this over the course of two days...baked the spaghetti squash one night and then put the whole thing together the next. I only made two changes. One was to add a can of cream soup to the ...

This was unbelievably good! I scaled down to 4 servings, but still used the entire squash and 1/2 can fat free evaporated milk, and it was like like an au gratin casserole. I also used low sodi...


Wow, this is really good! Unfortunately I was unable to find ripe spaghetti squash so I subbed whole wheat spaghetti for it. I also used a rotisserie chicken. I kept everything else the same....

If you are not a fan of modified recipes, do not read. I picked up a squash from the farmers market, it was a combo of spaghetti and acorn. It had consistency of both, definitely sweeter than e...

This was really good but a little dry. I halved the recipe and made one with spaghetti and the other with spaghetti squash ( my husband does not like squash). I put the pastas in their prospec...