Description
A creamy, comforting Spaghetti Squash Carbonara that swaps traditional pasta for roasted spaghetti squash, combined with crispy bacon, garlic, and a silky egg and Parmesan sauce. This gluten-free twist on a classic Italian dish delivers rich flavors with a lighter, vegetable-forward base.
Ingredients
Scale
Main Ingredients
- 4 pounds spaghetti squash (about 2 small or 1 large)
- 12 ounces bacon, roughly chopped (can substitute pancetta or guanciale)
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
Egg Mixture
- 2 egg yolks, room temperature
- 2 whole eggs, room temperature
- 4 ounces Parmesan, finely grated
For Garnish
- Chopped parsley to serve
- Additional Parmesan for sprinkling
Instructions
- Preheat and prepare squash: Preheat the oven to 400°F. Optionally, line a baking sheet with parchment paper to simplify cleanup. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Bake the squash: Place the squash halves flesh-side down on the prepared baking sheet. Bake until the flesh is tender and the strands separate easily with a fork, about 45 minutes depending on squash size.
- Cool and shred: Remove squash from oven, flip halves flesh-side up, and allow to cool until handleable. Use a fork to shred the flesh into spaghetti-like strands.
- Prepare egg and cheese sauce: In a medium bowl, whisk together the room-temperature eggs, egg yolks, and grated Parmesan until fully combined and smooth. Set aside.
- Cook bacon and garlic: Heat a large skillet over medium heat. Add the chopped bacon and sauté until crispy, about 7 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
- Toss squash with bacon and season: Add the spaghetti squash strands and kosher salt to the skillet. Toss thoroughly to coat the squash with the bacon and garlic, heating the squash through.
- Combine with egg mixture off heat: Remove the skillet completely from heat, placing it on a trivet or heat-safe surface. Using two hands and tongs, slowly pour the egg and Parmesan mixture over the warm squash while tossing continuously to create a creamy sauce without scrambling the eggs.
- Serve: Plate the carbonara and garnish with chopped parsley and additional Parmesan cheese. Enjoy warm.
Notes
- Use room temperature eggs and yolks for a smoother, silky sauce; set them on the counter before starting the recipe.
- Two-handed tossing with tongs helps achieve a creamy, even sauce without scrambling the eggs.
- The residual heat of the squash and pan is crucial to gently set the eggs without cooking them too quickly.
- To reheat leftovers, add a little heavy cream or chicken broth before microwaving to restore sauce creaminess and prevent drying out.
- Substitute pancetta or guanciale for bacon if preferred for a more traditional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 210 mg
