Description
A light yet indulgent twist on classic carbonara using spaghetti squash instead of pasta.
Ingredients
Scale
- 1 medium spaghetti squash
- 4 strips bacon or pancetta, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast for about 40-45 minutes or until tender.
- In a skillet over medium heat, cook the diced bacon or pancetta until crispy. Once done, remove from heat and set aside.
- In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, minced garlic, salt, and pepper until smooth.
- Once the squash is done roasting, use a fork to scrape its flesh and create spaghetti-like strands.
- In the skillet with the bacon, toss the squash strands to combine and remove from heat. Quickly add the egg mixture and gently toss to coat the strands, allowing the residual heat to slightly cook the eggs.
- Serve immediately, garnished with chopped parsley for a fresh touch.
Notes
For a vegetarian version, substitute bacon with sautéed mushrooms or smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg