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.
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)
Instructions
- 1. Prepare the Spaghetti SquashPreheat 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 PancettaHeat 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 SauceIn 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 EverythingReduce 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 GarnishDivide the carbonara into bowls.Top with extra Parmesan cheese, freshly cracked black pepper, and parsley if desired.Serve immediately and enjoy!