Serves: 6
Ingredients
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0.25 cup (60 ml) (4.0 tbsp) Coconut Milk (approx. 2.1 oz / 60 g)
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2.0 tbsp Mayonnaise (approx. 1.0 oz / 30 g)
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2.0 Large Eggs
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2.0 Slices Bacon, chopped (approx. 2.0 oz / 57 g)
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3.0 Garlic Cloves, minced
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0.33 cup (79 ml) (5.3 tbsp) Dry White Wine (approx. 2.7 oz / 78 g)
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0.25 cup (60 ml) (4.0 tbsp) Chicken Stock (approx. 2.0 oz / 60 g)
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1.0 lb (454 g) Spaghetti Squash, prepared (16.0 oz / 454 g)
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1.0 tbsp (15 ml) Minced Fresh Parsley (approx. 0.1 oz / 4 g)
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Sea Salt to taste
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Black Pepper to taste (approx. 1.0 tsp / 0.18 oz / 5 g for cooking, plus more for seasoning)
Preparation
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In a food processor, combine the coconut milk, 1.5 tbsp (23 ml) of the mayonnaise, and the eggs. Process until the mixture is smooth, which should take approximately 15 seconds. Leave the mixture in the processor.
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Place a 12-inch nonstick skillet over medium heat. Add the chopped bacon and cook until the fat has rendered and the bacon is browned, about 7 minutes. Transfer the bacon to a plate lined with paper towels, keeping the fat in the skillet.
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Add the minced garlic and 1.0 tsp (5 ml) of black pepper to the rendered fat in the skillet. Cook over medium heat until fragrant, about 30 seconds.
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Stir the 0.33 cup (79 ml) (5.3 tbsp (80 ml)) of white wine into the skillet. Simmer until the liquid has thickened slightly, about 1 minute. Cover the skillet and set it aside.
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Stir the remaining 0.5 tbsp (8 ml) (1.5 tsp (7.5 ml)) of mayonnaise into the prepared spaghetti squash.
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With the food processor running, slowly pour the warm wine mixture and the 0.25 cup (60 ml) (4.0 tbsp (60 ml)) of chicken stock into the mayonnaise and egg mixture. Process until smooth and frothy, about 1 minute.
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Immediately stir the frothy sauce mixture into the spaghetti squash. Season with sea salt and additional pepper to taste.
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Stir in the crisp bacon, sprinkle with the 1.0 tbsp (15 ml) of fresh parsley, and serve immediately.
More Recipes You'll Love
Spaghetti squash carbonara keeps everything we love about the Roman classic — the silky egg sauce, the crisp bacon, the black pepper bite — and swaps the pasta for sweet squash strands. The sauce is enriched with coconut milk and mayo instead of cheese, then frothed until airy in the food processor. Dinner lands in about 30 minutes.
Pro Tips
- Pour the warm wine mixture into the egg and coconut milk sauce slowly with the processor running — tempering like this keeps the eggs silky instead of scrambling into strands.
- Cook the bacon first and build the garlic and pepper right in its rendered fat; that fat is the flavor backbone of the whole dish, so don't drain it off.
- Stir the frothy sauce into the squash off the heat and serve immediately. Residual warmth thickens it perfectly; standing too long turns carbonara gluey.
- Squeeze the cooked squash strands in a kitchen towel first — extra water thins the sauce and dilutes the bacon richness.
- If the sauce looks thin at first, don't panic: it tightens within a minute of hitting the warm strands, so season and plate before adjusting.
Frequently Asked Questions
How do I keep the eggs in the sauce from curdling?
Blend the sauce until frothy and add the warm liquids gradually with the machine running. Since the sauce finishes off the heat, the eggs gently thicken rather than scramble.
Is this carbonara dairy-free?
Yes. Coconut milk and mayo replace the traditional cheese, and the bacon, eggs, and black pepper carry the classic carbonara flavor.
Can I make spaghetti squash carbonara ahead of time?
It's best served fresh — carbonara sauce tightens as it sits. You can cook the bacon and roast the squash a day ahead, then bring the dish together in 10 minutes.
What can I use instead of bacon?
Chopped pancetta or prosciutto crisped in the skillet works beautifully, and smoked turkey bacon keeps the smoky edge while lightening the fat.
Recipe Card
Ingredients
Method
- In a food processor, combine the coconut milk, 1.5 tbsp of the mayonnaise, and the eggs. Process until the mixture is smooth, which should take approximately 15 seconds. Leave the mixture in the processor.
- Place a 12-inch nonstick skillet over medium heat.
- Add the chopped bacon and cook until the fat has rendered and the bacon is browned, about 7 minutes.
- Transfer the bacon to a plate lined with paper towels, keeping the fat in the skillet.
- Add the minced garlic and 1.0 tsp of black pepper to the rendered fat in the skillet.
- Cook over medium heat until fragrant, about 30 seconds.
- Stir the 0.33 cup (5.3 tbsp) of white wine into the skillet.
- Simmer until the liquid has thickened slightly, about 1 minute.
- Cover the skillet and set it aside.
- Stir the remaining 0.5 tbsp (1.5 tsp) of mayonnaise into the prepared spaghetti squash.
- With the food processor running, slowly pour the warm wine mixture and the 0.25 cup (4.0 tbsp) of chicken stock into the mayonnaise and egg mixture. Process until smooth and frothy, about 1 minute.
- Immediately stir the frothy sauce mixture into the spaghetti squash.
- Season with sea salt and additional pepper to taste.
- Stir in the crisp bacon, sprinkle with the 1.0 tbsp of fresh parsley, and serve immediately.
