Spaghetti Squash Carbonara is a delightful twist on the classic Italian dish. By swapping traditional pasta for nutrient-rich spaghetti squash, this recipe not only satisfies your craving for comfort food but also allows you to enjoy a lighter, healthier meal that is bursting with flavor. The creamy texture, combined with the savory pancetta, freshly grated cheeses, and aromatic Italian parsley, takes this comforting dish to a whole new level. Whether you’re seeking a hearty dinner or a special dish to impress guests, this spaghetti squash carbonara is sure to be a hit.
Why We Love This Spaghetti Squash Carbonara Recipe
There are countless reasons to adore this spaghetti squash carbonara recipe. It’s the perfect marriage of health and indulgence. The spaghetti squash serves as a fantastic low-carb alternative to traditional pasta while providing essential nutrients and fiber. When tossed with the crispy pancetta and creamy cheese sauce, every bite feels rich and satisfying, making it a wonderful comfort food without the guilt. Plus, the dish is easy to prepare and can be on your table in under two hours, leaving you more time to enjoy your meal. This recipe truly brings together the best of both worlds, allowing you and your family to relish a hearty, satisfying dinner.
Ingredients about Spaghetti Squash Carbonara
- 1 large (4 to 5 pound) spaghetti squash
- 3 tablespoons olive oil, divided
- Salt to taste
- 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
How to Make Spaghetti Squash Carbonara Directions
To begin your spaghetti squash carbonara, preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper. Take the spaghetti squash and cut 1 inch off each end, then carefully slice the squash crosswise into three equal sections. Use a spoon to remove all the seeds, making sure to get every last one.
Once prepared, place the squash pieces on the lined baking sheet and coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt, ensuring that each piece is well covered. Roast your squash in the preheated oven until it becomes tender and the strands can easily be pulled apart, which should take about 1 to 2 hours. Once roasted, take two forks and gently separate the strands into “spaghetti.”
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the diced pancetta to the pan and cook it until it’s lightly browned, which should take about 5 to 10 minutes. The cooked pancetta adds a savory depth to your dish. Once browned, remove the skillet from heat and set it aside.
In a large mixing bowl, add the egg yolks, water, and freshly ground black pepper. Whisk them together thoroughly until fully combined. Once your spaghetti squash is cooked, transfer the hot “spaghetti” into the bowl containing the egg mixture. Add the cubed butter and the cooked pancetta (including all the rendered fat from the pan) to the mixture. Use your forks to toss everything together until it’s well mixed and fully coated. If you wish, reserve a tablespoon or two of the cooked pancetta to use as a garnish later.
Next, add the grated Parmigiano and pecorino cheeses to the bowl and toss again to combine. Taste your dish and adjust the salt if needed. When you’re happy with the flavor, transfer the mixture into a shallow baking dish, and sprinkle a bit more grated Parmigiano Reggiano on top.
Finally, return the dish to the oven at 400 degrees F (200 degrees C) for about 15 minutes, or until everything is heated through. When it’s ready to serve, scatter the reserved pancetta over the top, and finish with a light sprinkle of additional grated cheese and chopped parsley for a fresh touch.
How to Serve Spaghetti Squash Carbonara
Serving spaghetti squash carbonara is a delightful process that enhances the dish’s overall appeal. When plating, consider using shallow bowls or wide plates to showcase the beautiful strands of squash. You can use tongs or a large spoon to twirl the spaghetti squash into nice piles, making it visually appealing.
For garnishing, sprinkle additional freshly grated cheese over the top, which not only adds flavor but also a lovely finishing touch. The chopped Italian parsley goes on right before serving, giving a pop of color that contrasts beautifully against the creamy sauce.
Pair your spaghetti squash carbonara with a simple side salad of mixed greens, drizzled with a light vinaigrette to complement the richness of the dish. This adds freshness and balance to your meal, making it complete.
Expert Tips: Spaghetti Squash Carbonara
To ensure your spaghetti squash carbonara turns out perfectly every time, here are some expert tips to keep in mind:
- Choosing the Right Squash: Look for a squash that feels heavy for its size with a firm, smooth skin. This ensures that you’re selecting a fresh spaghetti squash, which will yield better texture and flavor.
- Cooking the Pancetta: Cook the pancetta to your desired level of crispness. The more it’s browned, the deeper the flavor you’ll achieve. Just be careful not to burn it!
- Timing is Everything: When mixing the hot spaghetti squash with the egg yolks, act quickly. The heat from the squash will help cook the yolks gently, creating a creamy sauce without scrambling the eggs.
- Cheese Selection: For the cheeses, consider using freshly grated Parmigiano and pecorino. Pre-grated cheeses often contain anti-caking agents that can affect melting and texture.
- Stirring Techniques: Toss your spaghetti squash gently but thoroughly to avoid breaking the strands. You want to maintain the spaghetti-like texture for the best presentation.
How to Store Spaghetti Squash Carbonara
Storing leftover spaghetti squash carbonara is simple and straightforward. Allow the dish to cool completely at room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days.
If you’d like to freeze your leftovers, place portions of spaghetti squash carbonara in freezer-safe containers or heavy-duty freezer bags. Ensure you remove as much air as possible to prevent freezer burn. This dish can be frozen for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat it gently in the microwave or on the stovetop over low heat.
Variation of Spaghetti Squash Carbonara
One of the best aspects of spaghetti squash carbonara is its versatility. If you’re looking to mix things up, consider testing out these variations:
- Vegetarian Version: Replace the pancetta with sautéed mushrooms or roasted vegetables for a veggie-packed meal. This adds a different flavor profile while keeping the dish filling and satisfying.
- Herb Enhancements: Experiment with fresh herbs like thyme, basil, or oregano added in while mixing the squash. Each herb brings its distinct flavor, elevating the dish in new ways.
- Creamy Touch: For a richer sauce, stir in a bit of heavy cream or a dollop of sour cream. This creates a velvety texture that enhances the overall taste.
- Nutty Flavor: Add a tablespoon of toasted pine nuts or walnuts for an unexpected crunch and earthy flavor. This gives contrast to the dish while boosting its nutritional profile.
- Zesty Twist: Incorporate some zest from a lemon or lime to brighten the flavor. The citrus will provide a refreshing contrast to the richness of the cheese and pancetta.
FAQ
What is spaghetti squash carbonara?
Spaghetti squash carbonara is a healthier version of the traditional carbonara dish, substituting pasta with spaghetti squash. It features a creamy sauce made with egg yolks, cheese, and crispy pancetta or alternative proteins, providing a delicious and satisfying meal.
How do you prepare spaghetti squash for carbonara?
To prepare spaghetti squash, first cut off the ends and slice it into sections. Remove the seeds and roast it until tender. Once cooked, scrape the flesh with a fork to create spaghetti-like strands.
Can I make spaghetti squash carbonara vegetarian?
Yes! To make spaghetti squash carbonara vegetarian, simply omit the pancetta and replace it with sautéed vegetables, such as mushrooms, bell peppers, or spinach for added flavor and nutrition.
How do you know when the spaghetti squash is done roasting?
The spaghetti squash is done roasting when it is tender and the strands can be easily pulled apart with a fork. Depending on the size, this usually takes about 1 to 2 hours.
How do I store leftover spaghetti squash carbonara?
To store leftover spaghetti squash carbonara, let it cool completely, then place it in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to three months. To reheat, thaw if frozen and warm it gently on the stovetop or in the microwave.
Spaghetti Squash Carbonara
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°F (200°C) and line a baking sheet with parchment paper.
- Cut 1 inch off each end of the spaghetti squash, then slice it crosswise into three equal sections. Remove the seeds with a spoon.
- Coat both sides of each squash section with 1 tablespoon of olive oil and season generously with salt.
- Roast the squash in the oven until tender and the strands pull apart easily, about 1 to 2 hours.
- Once roasted, use two forks to separate the strands into 'spaghetti.'
Cooking
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the diced pancetta and cook until lightly browned, about 5 to 10 minutes.
- Remove the skillet from heat and set aside.
- In a large bowl, whisk together the egg yolks, water, and black pepper until combined.
- Transfer the hot spaghetti squash to the bowl with the egg mixture, and add the cubed butter and cooked pancetta (with rendered fat). Toss until well combined.
- Add the grated Parmigiano and pecorino cheeses and toss again. Adjust salt if needed.
- Transfer the mixture to a shallow baking dish, sprinkle with additional Parmigiano, and return to the oven for about 15 minutes, or until heated through.
- Serve garnished with reserved pancetta and a sprinkle of parsley.
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