Description
A creamy and flavorful Spaghetti Squash Carbonara that combines roasted spaghetti squash strands with a rich egg and Parmesan sauce, crispy bacon, and garlic. This lighter twist on classic carbonara is gluten free and perfect for a satisfying dinner.
Ingredients
Scale
Main Ingredients
- 4 pounds spaghetti squash (about 2 small or 1 large)
- 2 egg yolks, room temperature
- 2 whole eggs, room temperature
- 4 oz Parmesan, finely grated
- 12 ounces bacon, roughly chopped (can substitute pancetta or guanciale)
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Parsley, chopped (for serving)
Instructions
- Prepare the squash: Preheat the oven to 400 Fahrenheit. Slice the spaghetti squash lengthwise and scoop out the seeds. Place the squash halves flesh side down on a parchment-lined baking sheet and roast for 45 minutes until the strands separate easily with a fork.
- Shred the squash: Remove the squash from the oven, flip it over, and let it cool until safe to handle. Use a fork to shred the flesh into spaghetti-like strands and set aside.
- Make the sauce: In a medium bowl, whisk together the room temperature eggs, egg yolks, and Parmesan cheese until fully combined. Set aside.
- Cook the bacon and garlic: Heat a large skillet over medium heat. Add the chopped bacon and sauté until crispy, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- Combine squash and bacon: Add the shredded spaghetti squash and kosher salt to the skillet, tossing to coat the strands evenly in the bacon fat and garlic. Heat through over medium heat.
- Add the egg mixture: Remove the skillet completely from the heat (place it on a trivet or counter). Using two hands, toss the spaghetti squash while slowly pouring in the egg and Parmesan mixture to create a silky sauce without scrambling the eggs.
- Serve: Plate the carbonara and garnish with chopped parsley and additional Parmesan. Enjoy warm.
Notes
- Use room temperature eggs and yolks for a smooth, silky sauce.
- Two-handed tossing is key to evenly coating the squash without scrambling the eggs.
- Do not return the pan to heat after adding eggs to prevent scrambling.
- When reheating leftovers, add a splash of heavy cream or chicken broth to restore sauce creaminess and prevent dryness.
- Substitute pancetta or guanciale for bacon for a traditional Italian flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 210 mg
