Spaghetti Squash Carbonara
A lighter, healthier twist on the classic carbonara dish, using spaghetti squash instead of pasta for a flavorful and nutritious meal.
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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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months. To reheat, thaw and warm gently.