Healthy Recipes

Low-Carb Pumpkin Spaghetti With Creamy Bacon Sauce

May 24, 2021

Reducing carbs from your diet doesn’t have to mean cutting out pasta completely, thanks to this fresh and delicious pumpkin spaghetti recipe.

Serves 4
Prep Time
Cook Time
Difficulty Level
3 / 5

Everyone knows pasta is a dangerous zone to get into when you’re on a diet, but this low-carb spaghetti is an exception. While it comes with tantalising bacon sauce, the dish is tossed together in a mix of protein-rich ingredients, coupled with pumpkin strips for spaghetti and nuts to keep you full.




Preheat oven to 200 C (180 C fan-forced). Line three oven trays with baking paper.


Using a spiraliser or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips. Combine pumpkin and oil in a large bowl; season.


Spread pumpkin strips in a single layer between two trays. Roast for 12 mins or until just tender; cover to keep warm. If using thinner noodles, you will need to reduce the cooking time. Meanwhile, place walnuts and pepitas on the third tray; roast for 5 mins or until fragrant.


Cook bacon in a medium frying pan over medium heat, stirring occasionally, for 5 mins or until browned. Add cream, milk and ½ cup of the pecorino; bring to the boil. Simmer for 5 mins or until sauce thickens. Season to taste.


Carefully transfer pumpkin to a large shallow bowl. Pour sauce over pumpkin; top with roasted nut mixture, remaining pecorino and chives. Season with freshly ground black pepper. Serve immediately.