Spaghetti Squash Carbonara
An inventive take on the classic Italian dish that uses spaghetti squash instead of traditional pasta, combined with a creamy sauce made from egg yolks, cheese, and pancetta.
Ingredients
Main Ingredients
- 1 large spaghetti squash (4 to 5 pounds)
- 3 tablespoons olive oil, divided
- 8 ounces pancetta, cut into 1/4-inch dice
- 2 large egg yolks
- 1/2 cup water
- 1 tablespoon freshly ground black pepper
- 2 tablespoons unsalted butter, cubed
- 1/2 cup grated Parmigiano Reggiano
- 1/2 cup grated pecorino
- 2 tablespoons chopped Italian parsley to garnish
Instructions
Preparation
- Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Slice off 1 inch from each end of the spaghetti squash and cut it into three equal sections.
- Remove the seeds from the squash using a spoon to create a clean base.
- Place the squash pieces on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, coating both sides evenly.
- Roast the squash in the oven for about 1 to 2 hours until tender and able to be shredded into strands using a fork.
Cooking
- In a skillet, heat the remaining olive oil over medium heat.
- Add the diced pancetta and cook until browned and crispy, about 5 to 10 minutes.
- In a mixing bowl, whisk together the egg yolks, water, and black pepper until well combined.
- Once the squash is roasted and scraped into strands, add it to the bowl with the egg mixture along with the cubed butter and crispy pancetta.
- Stir until everything is well coated and the butter has melted.
- Incorporate the grated Parmigiano Reggiano and pecorino thoroughly.
- Transfer the mixture into a shallow baking dish, sprinkle with additional cheese on top, and bake for 15 minutes until bubbly and slightly golden.
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Notes
For a creamier sauce, adjust the water content in the egg mixture. Taste and adjust seasonings before serving. Store any leftovers in an airtight container for up to 3-4 days.