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Spicy Bacon Alfredo Sauce & Spaghetti Squash


Spicy Bacon Alfredo over spaghetti squash is a healthy, gluten free alternative to store-bought sauce and pasta. If you use all organic ingredients from pastured animals, this dish will cost $17.

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Rate this recipe 4.4/5 (8 Votes)


  • 1/4 to 1/2 lb bacon or pancetta (anything but grain fed)
  • 3-4 tbsp Grass-fed Butter
  • 1-pint Grass-fed Heavy Cream
  • Chili Peppers
  • 1-cup Pecorino Romano Cheese
  • 1 tbsp Bacon Fat
  • 1 large Spaghetti Squash


Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

1)Preheat oven to 375 degrees

2)Use pancetta or make 1cm cubes from a 1/4 to 1/2 lb. slab of bacon

3)Cut spaghetti Squash in half, scoop out seeds and stringy looking pulp and coat with bacon fat

4)Crush dried chiles into a powder or small pieces

5)Set up a double boiler, bring water to a boil and reduce to medium heat

Cooking the Squash:

1)Coat the inside of the squash with a thin layer of bacon fat

2)Place the squash rind down on a baking sheet and place in the oven

3)Remove after 40 minutes and using two forks scrape the spaghetti like guts into a serving bowl

Cooking the Sauce:

1)After reducing heat of the double boiler, add 3-4 tbsp grass-fed butter

2)Choose the fattiest pieces of cubed bacon or pancetta and add 1/8 cup of them to the double boiler

3)Add dried chiles to desired spiciness

4)After 10 minutes letting the fatty bacon/pancetta cook into the butter, add 1 pint heavy cream to double boiler followed by 1 cup Pecorino Romano cheese.

5) Using a whisk or fork, stir intermittently to avoid curdling.

Cooking the Pancetta:

1)Add the remaining pancetta/cubed bacon to a cast-iron skillet or pan when there is 10 minutes left on the spaghetti squash

2)Cook to desired crispiness and remove meat from pan

3)Pour remaining fat into double boiler and stir

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