Why Make This Recipe
Spaghetti Squash Carbonara is a delicious twist on the classic Italian dish. It’s a great way to enjoy a creamy, comforting meal without using traditional pasta. Spaghetti squash is a low-carb alternative that still gives you that satisfying spaghetti texture. Plus, it’s packed with nutrients and flavors!
How to Make Spaghetti Squash Carbonara
Ingredients:
- 1 medium spaghetti squash
- 4 ounces pancetta
- 2 large eggs
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 40-45 minutes or until tender.
- In a skillet, cook the pancetta over medium heat until crispy. Remove it from the pan and set aside, leaving the drippings.
- In a bowl, whisk together the eggs and Parmesan cheese until smooth, seasoning with salt and pepper.
- Once the squash is roasted, scrape out the flesh with a fork to create spaghetti-like strands.
- In the skillet with pancetta drippings, combine the squash strands and pancetta. Pour the egg and cheese mixture over the hot squash, stirring quickly to create a creamy sauce.
- Serve immediately, garnished with fresh parsley.
How to Serve Spaghetti Squash Carbonara
Serve Spaghetti Squash Carbonara warm, topped with fresh parsley for a touch of color and flavor. This dish pairs well with a simple side salad or steamed vegetables for a complete meal.
How to Store Spaghetti Squash Carbonara
If you have any leftovers, store them in an airtight container in the refrigerator. They should be eaten within 3 days. When you’re ready to enjoy them, simply reheat in the microwave or on the stove until warmed through.
Tips to Make Spaghetti Squash Carbonara
- Choose a spaghetti squash that is firm and heavy for its size.
- Make sure to scrape the squash strands gently with a fork for the best texture.
- Mix the egg and cheese quickly with the hot squash to create a creamy sauce without scrambling the eggs.
Variation
If you want to add some vegetables, consider mixing in sautéed spinach or peas for extra flavor and nutrients. You can also substitute bacon for pancetta if preferred.
FAQs
1. Can I use other types of squash?
While spaghetti squash is preferred for its noodle-like strands, you can experiment with other types of squash, but the texture will differ.
2. Is this recipe gluten-free?
Yes! Spaghetti Squash Carbonara is naturally gluten-free since it uses squash instead of traditional pasta.
3. Can I make this recipe vegetarian?
Yes! You can skip the pancetta and use mushrooms or smoked tofu to add a rich flavor instead.
Spaghetti Squash Carbonara
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half and scoop out the seeds.
- Place the halves cut-side down on a baking sheet and roast for about 40-45 minutes or until tender.
- In a skillet, cook the pancetta over medium heat until crispy. Remove it from the pan and set aside, leaving the drippings.
- In a bowl, whisk together the eggs and Parmesan cheese until smooth, seasoning with salt and pepper.
- Once the squash is roasted, scrape out the flesh with a fork to create spaghetti-like strands.
- In the skillet with pancetta drippings, combine the squash strands and pancetta.
- Pour the egg and cheese mixture over the hot squash, stirring quickly to create a creamy sauce.
- Serve immediately, garnished with fresh parsley.