Name: Spaghetti Squash Carbonara Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 Pounds Spaghetti Squash (about 2 small or 1 large); 3 Cloves Garlic (minced); Parsley (chopped to serve); 2 Egg Yolks (room temperature); 2 Eggs (room temperature); 4 oz Parmesan (finely grated); 12 ounces Bacon (roughly chopped; can substitute pancetta or guanciale); 1/2 teaspoon Kosher salt

Jump to Recipe

Introduction

Spaghetti Squash Carbonara is a lighter, vegetable-based twist on the classic Italian pasta dish. Combining tender strands of roasted spaghetti squash with creamy egg and Parmesan sauce, crispy bacon, and garlic, this recipe offers comforting flavors without the heaviness of traditional pasta.

The image shows a silver frying pan filled with cooked spaghetti squash strands that are light yellow and slightly translucent, mixed with small pieces of cooked brown bacon scattered throughout. A clear glass measuring cup is pouring a thick, smooth, bright yellow sauce into the pan from the left side, blending with the squash and bacon. The pan sits on a white marbled surface that contrasts with the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

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; pancetta or guanciale can be used)
3 cloves garlic (minced)
1/2 teaspoon kosher salt
Parsley (chopped, for serving)

Instructions

Step 1: Preheat your oven to 400°F. Optionally, line a baking sheet with parchment paper for easier cleanup.
Step 2: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves flesh side down on the prepared baking sheet. Roast until the strands separate easily with a fork, about 30 to 45 minutes, depending on size.
Step 3: Remove the squash from the oven and flip it over. Allow to cool until safe to handle. Using a fork, shred the flesh into spaghetti-like strands.
Step 4: In a medium bowl, whisk together the room temperature eggs, egg yolks, and grated Parmesan until fully combined. Set this mixture aside.
Step 5: Heat a large skillet over medium heat. Add the chopped bacon and sauté until crispy, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the shredded spaghetti squash and kosher salt, tossing to coat and warming through.
Step 6: Remove the skillet completely from the heat, placing it on a trivet or heatproof surface. Quickly and carefully toss the spaghetti squash with tongs, while slowly pouring in the egg and Parmesan mixture. The residual heat will gently cook the sauce without scrambling the eggs.
Step 7: Serve the carbonara topped with chopped parsley and extra grated Parmesan. Enjoy immediately for best flavor and texture.

Tips & Variations

For a smoky depth, try substituting pancetta or guanciale for the bacon.
Use freshly grated Parmesan for the best flavor and smooth sauce consistency.
If your eggs aren’t fully room temperature, the sauce may scramble; plan to let them sit out for 30 minutes before mixing.
Add a pinch of black pepper or chili flakes for a subtle kick.
For a richer sauce, stir in a splash of cream after removing from heat, if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave, stirring frequently to prevent the eggs from scrambling. The squash may release some water while stored, so drain any excess before serving.

How to Serve

A plate shows a heap of spaghetti squash strands mixed with small pieces of crispy bacon, coated in a creamy, pale yellow sauce. The top is sprinkled with finely shredded white cheese and small green herb pieces, likely parsley or basil. The dish sits on a deep white plate with a textured surface, and a silver fork rests on the plate’s rim to the right side. In the blurred background, there is another plate with the same dish and two clear glasses filled with a light yellow drink. The whole setting is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use spaghetti instead of spaghetti squash?

Yes, traditional spaghetti can be used if you prefer a more classic carbonara. Simply cook the pasta according to package instructions and toss with the sauce in the skillet.

How do I prevent the eggs from scrambling in the carbonara sauce?

Remove the pan from direct heat before adding the egg mixture, and toss quickly while slowly pouring the sauce. The residual heat will cook the eggs gently to create a creamy texture instead of scrambling them.