Description
This Spaghetti Squash Carbonara is a delicious low-carb twist on the classic Italian pasta dish. Featuring tender roasted spaghetti squash strands coated in a creamy sauce made from eggs, Parmesan, and crispy bacon, this recipe is both flavorful and comforting. The dish is baked, then finished on the stovetop for a perfect silky sauce without scrambling the eggs. Garnished with fresh parsley, it serves as a satisfying main course that’s easy to prepare and ideal for a cozy dinner.
Ingredients
Scale
Main Ingredients
- 4 pounds spaghetti squash (about 2 small or 1 large)
- 2 egg yolks, room temperature
- 2 eggs, room temperature
- 4 oz Parmesan, finely grated
- 12 ounces bacon, roughly chopped (can substitute pancetta or guanciale)
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Parsley, chopped, for serving
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper if you want an easy cleanup later.
- Prepare and Roast the Squash: Slice the spaghetti squash lengthwise and scoop out the seeds. Place the squash halves flesh side down on the baking sheet. Roast in the preheated oven until the flesh is tender and strands separate easily with a fork, approximately 45 minutes depending on size.
- Cool and Shred Squash: Once roasted, flip the squash halves flesh side up and let cool until manageable. Use a fork to shred the flesh into spaghetti-like strands and set aside.
- Mix Egg and Cheese Mixture: In a medium bowl, whisk together the room temperature eggs, egg yolks, and finely grated Parmesan until smooth and well combined. 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 the minced garlic and cook until fragrant, about 1 minute.
- Toss Squash with Bacon and Season: Add the shredded spaghetti squash and kosher salt to the skillet. Toss everything together thoroughly to coat the squash with bacon, garlic, and rendered fat, and let the squash warm through.
- Remove from Heat and Combine with Eggs: Remove the skillet completely from the heat and place on a trivet or heat-resistant surface. Using two hands, toss the spaghetti squash with tongs while slowly pouring in the egg and cheese mixture. The residual heat will gently cook the eggs, creating a silky sauce without scrambling.
- Serve: Plate the carbonara and garnish with chopped parsley and extra Parmesan if desired. Enjoy immediately!
Notes
- Use room temperature eggs and yolks for easier whisking and a smoother sauce.
- Two-handed tossing with tongs helps evenly coat the squash in the egg mixture without scrambling.
- Remove the pan from heat before adding eggs to prevent scrambling – the heat of the squash will cook the sauce gently.
- To reheat leftovers, add a splash of heavy cream or chicken broth before microwaving to restore silkiness and prevent dryness.
- You can substitute pancetta or guanciale for bacon for a more traditional carbonara flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 210 mg
