Spaghetti Squash Carbonara Recipe
A creamy, comforting Spaghetti Squash Carbonara recipe featuring roasted spaghetti squash tossed with crispy bacon, garlic, and a rich egg and Parmesan sauce. This low-carb twist on traditional carbonara is perfect for a satisfying and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Scale
Vegetables
- 4 Pounds Spaghetti Squash (about 2 small or 1 large)
- 3 Cloves Garlic (minced)
- Parsley (chopped to serve)
Egg Mixture
- 2 Egg Yolks (room temperature)
- 2 Eggs (room temperature)
- 4 oz Parmesan (finely grated)
Meat & Seasoning
- 12 ounces Bacon (roughly chopped; can substitute pancetta or guanciale)
- 1/2 teaspoon Kosher salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Optionally, line a baking sheet with parchment paper to make clean-up easier.
- Prepare Spaghetti Squash: 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 Squash: Bake the squash in the preheated oven until the flesh is tender and strands separate easily with a fork, about 30-45 minutes depending on squash size.
- Shred Squash: Flip the roasted squash and let it cool enough to handle. Use a fork to scrape out the flesh into spaghetti-like strands.
- Make Egg Mixture: In a medium bowl, whisk together the room temperature eggs, egg yolks, and finely grated Parmesan cheese 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 5-7 minutes. Add the minced garlic and cook until fragrant but not burned.
- Combine Squash and Bacon: Add the shredded spaghetti squash and kosher salt to the skillet. Toss everything together to coat the squash in bacon fat and garlic flavors and heat through.
- Mix in Egg Sauce: Remove the skillet entirely from heat to avoid scrambling the eggs. Using tongs, toss the squash while slowly pouring the egg and Parmesan mixture over it, allowing the residual heat to gently cook the eggs into a creamy sauce.
- Serve: Plate the carbonara and garnish generously with chopped parsley and additional Parmesan cheese. Enjoy immediately for best flavor and texture.
Notes
- Using room temperature eggs helps achieve a smoother sauce without scrambling.
- You can substitute pancetta or guanciale for bacon to achieve a more traditional carbonara flavor.
- Be sure to remove the pan from the heat before adding the egg mixture to prevent curdling.
- Adjust salt according to the saltiness of your bacon or pancetta.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
Keywords: Spaghetti Squash Carbonara, Low Carb Carbonara, Roasted Spaghetti Squash, Bacon Pasta, Italian Pasta Alternative
Find it online: https://miarosetti.com/spaghetti-squash-carbonara-recipe/
