Description
A delightful twist on the classic Italian favorite, Spaghetti Squash Carbonara offers a creamy sauce coating tender strands of spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 4 oz pancetta (or bacon)
- 4 egg yolks
- 1/2 cup grated Parmigiano-Reggiano (or Pecorino Romano)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the squash in half, drizzle with olive oil, and sprinkle with salt. Roast cut-side down on a baking tray for about 45 minutes or until tender.
- Heat olive oil in a skillet over medium heat. Sauté pancetta until crispy, then add minced garlic and cook until fragrant.
- In a bowl, whisk together egg yolks and grated Parmigiano-Reggiano. Season with black pepper.
- Once the squash is roasted, use a fork to scrape the flesh into strands. Add the squash to the skillet with pancetta, tossing to combine. Remove from heat and add the egg mixture, tossing quickly to coat.
- Plate the Spaghetti Squash Carbonara, garnishing with more cheese and a sprinkle of parsley. Serve hot with extra black pepper to taste.
Notes
Ensure not to overcook the squash and remove the skillet from heat before adding egg mixture to prevent scrambling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 210mg
Keywords: Spaghetti Squash, Carbonara, Italian, Gluten-Free, Vegetarian