Spaghetti Squash Carbonara Recipe

Introduction

Spaghetti Squash Carbonara is a delicious, lighter twist on the classic Italian pasta dish. This recipe uses roasted spaghetti squash strands in place of noodles, combined with crispy pancetta and a creamy, cheesy egg sauce for a comforting meal.

Ingredients

• 1 medium spaghetti squash (about 2 1/2 lb.)
• 1 tbsp. neutral oil
• Kosher salt
• 2 oz. pancetta, cut into 1/4″ cubes
• 1 large egg
• 2 large egg yolks
• 2 oz. Pecorino Romano, finely grated, plus more for serving
• 1/2 tsp. (or more) freshly ground black pepper

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside with 1 tablespoon of neutral oil and season with kosher salt. Place the squash cut side down on a baking sheet.
2. Step 2: Roast the squash for 35 to 45 minutes, until tender and browned. Let it cool slightly before handling.
3. Step 3: Use two forks to shred the spaghetti squash strands from the shell. Transfer the strands to a fine-mesh strainer set over a bowl and gently press to remove excess liquid.
4. Step 4: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until browned and crispy, about 10 to 12 minutes. Remove the pan from heat.
5. Step 5: In a large heatproof bowl, whisk together the egg, egg yolks, finely grated Pecorino Romano, and freshly ground black pepper.
6. Step 6: Add the drained spaghetti squash to the skillet with the pancetta and return to medium heat. Toss with tongs and cook until the squash is heated through and the pan is dry, about 1 to 2 minutes.
7. Step 7: Immediately add the hot spaghetti squash and pancetta to the egg mixture in the bowl. Quickly toss until the sauce becomes glossy and coats the strands evenly.
8. Step 8: Serve the squash carbonara divided among bowls. Top with extra Pecorino Romano and additional black pepper if desired.

Tips & Variations

• For extra richness, add a splash of reserved pasta water or warm cream when tossing with the egg mixture.
• You can substitute guanciale or good-quality bacon for pancetta if preferred.
• Make sure the squash is hot when mixing with eggs to gently cook the sauce without scrambling it.
• Add fresh herbs like parsley or basil for a burst of color and flavor.

Storage

Store leftover spaghetti squash carbonara in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy texture, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can omit the Pecorino Romano and use nutritional yeast or a dairy-free cheese alternative, but the classic flavor will be different. The sauce relies on cheese for saltiness and creaminess.

How do I prevent the eggs from scrambling?

Use the residual heat of the hot squash and pan to gently cook the eggs, tossing quickly and continuously. Avoid direct high heat on the egg mixture to keep the sauce smooth and creamy.