Spaghetti Squash Carbonara
Tender spaghetti squash creates naturally noodle-like strands.Crispy bacon adds smoky, salty flavor to the dish.Eggs and Parmesan create a silky carbonara-style coating.Freshly cracked black pepper gives the recipe its signature bite.A careful off-heat technique prevents the eggs from scrambling.This comforting recipe makes a flavorful vegetable-based dinner.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash, approximately 3 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Carbonara
- 6 ounces bacon, diced
- 3 large eggs
- 2 large egg yolks
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon freshly cracked black pepper
- 2 cloves garlic, minced, optional
- ¼ teaspoon salt, if needed
For Garnishing
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese
- Freshly cracked black pepper
Instructions
Roast the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash in half lengthwise.Scoop out the seeds and stringy center.Brush the cut sides with olive oil and season with salt and black pepper.Place the squash cut-side down on a baking sheet.Roast for approximately 35–45 minutes, depending on its size, until the flesh is tender.Allow it to cool for a few minutes
Create the Squash Strands
- Use a fork to gently scrape the flesh into long spaghetti-like strands.For particularly moist squash, place the strands in a colander and allow excess moisture to drain for several minutes.Set aside.
Prepare the Egg and Cheese Mixture
- In a medium bowl, whisk together the eggs and egg yolks.Add the freshly grated Parmesan and black pepper.Whisk until smooth and well combined.Set aside.
Cook the Bacon
- Place a large skillet over medium heat.Add the diced bacon and cook for approximately 5–7 minutes, stirring occasionally.Continue cooking until the bacon is crisp and the fat has rendered.Remove some bacon with a slotted spoon and reserve it for garnishing if desired.Leave approximately 1–2 tablespoons of bacon fat in the skillet.
Add the Garlic
- If using garlic, lower the heat slightly.Add the minced garlic to the bacon fat.Cook for approximately 30 seconds, stirring continuously, until fragrant.Do not allow the garlic to burn.
Warm the Squash
- Add the cooked spaghetti squash strands to the skillet.Toss with the bacon and garlic.Cook for approximately 2–3 minutes, until the squash is hot.
Adjust the Sauce
- If the sauce is too thick, add 1–2 tablespoons of warm water and toss again.The finished sauce should lightly coat the squash strands.Avoid returning the skillet to high heat after adding the eggs.
Add the Bacon
- Return the crispy bacon to the skillet.Toss gently to distribute it throughout the squash.Taste and adjust the seasoning if necessary.Because bacon and Parmesan are salty, you may not need additional salt.
Garnish and Serve
- Transfer the carbonara to serving bowls.Top with extra Parmesan, freshly cracked black pepper, crispy bacon, and fresh parsley.Serve immediately while warm.
Notes
- Use fresh Parmesan: Freshly grated cheese melts more smoothly into the sauce.
- Control the heat: The skillet must be removed from direct heat before adding the eggs.
- Bacon or pancetta: Both work well, although pancetta gives a more Italian-style flavor.
- Don't over-salt: Bacon and Parmesan already contribute considerable saltiness.
- Drain the squash: Excess moisture can make the finished sauce watery.
- Egg temperature: Room-temperature eggs blend more easily with the cheese.
- Fresh pepper: Freshly cracked black pepper provides the best carbonara flavor.
- Serve immediately: The sauce is creamiest right after preparation.