Spaghetti Squash Carbonara Recipe

Spaghetti squash carbonara is a healthier take on the beloved Italian classic. With its naturally stringy texture mimicking pasta, spaghetti squash becomes the perfect low-carb substitute for traditional spaghetti. This dish is creamy, comforting, and packed with flavor, making it an ideal choice for anyone looking to enjoy a guilt-free indulgence.

A Brief History of Spaghetti Squash Carbonara Recipe:

Carbonara originates from Italy, specifically Rome, and has become a staple in Italian cuisine. The traditional recipe consists of pasta, eggs, pancetta, Parmesan cheese, and black pepper. While its exact origin is debated, many believe it was created during World War II, influenced by American soldiers’ rations of bacon and eggs. Spaghetti squash carbonara takes this classic recipe and transforms it into a lighter, nutrient-rich version suitable for modern diets.

Spaghetti Squash Carbonara Recipe

Pinklady

Carbonara originates from Italy, specifically Rome, and has become a staple in Italian cuisine. The traditional recipe consists of pasta, eggs, pancetta, Parmesan cheese, and black pepper. While its exact origin is debated, many believe it was created during World War II, influenced by American soldiers’ rations of bacon and eggs.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Equipment

• Baking sheet
• Parchment paper
• Fork
• Large Skillet
• Mixing bowl
• Whisk
• Tongs

Ingredients

  

• 1 medium spaghetti squash (about 3 lbs)
• 4 oz pancetta or bacon, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced
• 1/4 cup heavy cream (optional for extra creaminess)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

See also  Chicken Florentine

Instructions

 

• 1. Prepare the Spaghetti Squash

  Preheat your oven to 400°F (200°C).

  Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  Line a baking sheet with parchment paper and place the squash halves cut side down.

  Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

  Let the squash cool slightly, then use a fork to scrape out the strands into a bowl. Set aside.
• 2. Cook the Pancetta

  Heat a large skillet over medium heat.

  Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes.

  Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
• 3. Make the Sauce

  In a mixing bowl, whisk together the eggs, Parmesan cheese, heavy cream (if using), and a generous pinch of black pepper. Set aside.

  Add the minced garlic to the skillet with the pancetta fat and sauté for 1 minute until fragrant.
• 4. Combine Everything

  Reduce the heat to low and add the spaghetti squash strands to the skillet.

  Toss the squash in the garlic and pancetta fat until well-coated.

  Remove the skillet from the heat to avoid scrambling the eggs.

  Slowly pour the egg and cheese mixture into the skillet, tossing constantly to create a creamy sauce. The residual heat will cook the eggs gently.

  Stir in the cooked pancetta.
• 5. Serve and Garnish

  Divide the carbonara into bowls.

  Top with extra Parmesan cheese, freshly cracked black pepper, and parsley if desired.

  Serve immediately and enjoy!

Video

Keyword Spaghetti Squash Carbonara Recipe

Similar Recipes to Try:

Zucchini Noodle Carbonara – A low-carb twist using spiralized zucchini.

Cauliflower Alfredo – A creamy, dairy-free pasta alternative.

Butternut Squash Pasta – Sweet and savory with a hint of nuttiness.

Spaghetti Squash Bolognese – A hearty, meat-based sauce served over spaghetti squash.

Pesto Spaghetti Squash – Fresh basil pesto tossed with roasted squash strands.

Frequently Asked Questions About Spaghetti Squash Carbonara Recipe:

1. Can I make this recipe dairy-free?

Yes, you can substitute the Parmesan cheese with nutritional yeast and use a plant-based cream or skip the cream altogether.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

3. Can I use pre-cooked spaghetti squash?

Absolutely! Pre-cooked spaghetti squash saves time and works just as well.

4. What can I substitute for pancetta?

You can use bacon, turkey bacon, or even smoked tofu for a vegetarian option.

5. Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits well within a keto diet.

6. Can I freeze spaghetti squash carbonara?

Freezing is not recommended as the texture of spaghetti squash may become mushy when thawed.

7. What can I use instead of heavy cream?

You can use half-and-half, milk, or skip it altogether for a lighter version.

8. How do I avoid scrambled eggs in the sauce?

Make sure the skillet is off the heat when adding the egg mixture and toss quickly to combine.

9. Can I add vegetables to this recipe?

Yes, sautéed mushrooms, peas, or spinach make great additions.

10. Is spaghetti squash a good source of nutrients?

Yes, it’s low in calories and high in vitamins like A and C, as well as fiber.

Conclusion:

Spaghetti squash carbonara is proof that you don’t have to sacrifice flavor to enjoy a healthier lifestyle. This recipe is simple to make, incredibly versatile, and perfect for those seeking a lighter take on comfort food. Try it out and let this guilt-free indulgence become a staple in your kitchen.

YouTube Video Credits:
Food Wishes