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Spaghetti Squash Carbonara

Spaghetti Squash Carbonara Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 4 ounces bacon or pancetta, diced
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

Method
 

  1. Preheat oven to 400°F (200°C). Halve squash, remove seeds, brush cut sides with oil, season with salt and pepper. Place cut-side down on a baking sheet and roast 40 to 45 minutes.
  2. While squash roasts, cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove bacon, leave fat in skillet, and turn off heat.
  3. In a bowl, whisk eggs, Parmesan, pepper, and salt until smooth.
  4. Scrape squash strands into the skillet with the bacon fat, add cooked bacon, and toss over medium-low heat 1 to 2 minutes.
  5. Remove skillet from heat. Pour in egg mixture and toss quickly until creamy and coated.
  6. Twirl into bowls, top with extra Parmesan and black pepper, and serve immediately.

Notes

The squash can be roasted a day ahead and stored in the fridge; reheat the strands in the skillet before proceeding. For a smoky note, add a pinch of smoked paprika to the egg mixture.