Ingredients
Scale
- 4 Pounds Spaghetti Squash (about 2 small or 1 large)
- 2 Egg Yolks (room temperature)
- 2 Eggs (room temperature)
- 4 oz Parmesan (Finely Grated)
- 12 ounces Bacon (roughly chopped. Pancetta or guanciale can also be used)
- 3 Cloves Garlic (minced)
- 1/2 teaspoon Kosher salt
- Parsley (chopped to serve)
Instructions
- Preheat the oven to 400 F. You may line a baking sheet with parchment paper for easy clean up.
- Slice the spaghetti squash in half lengthwise, and scoop out and discard the seeds.
- Place the spaghetti squash flesh side down on the prepared baking sheet. Bake in the preheated oven until the strands separate easily with a fork—this generally takes about 30-45 minutes, depending on the size of the squash.
- Once the spaghetti squash is fork tender, flip it and allow it to cool. Once cool enough to handle, use a fork to shred the squash into spaghetti strands.
- In a medium bowl, whisk together the room temperature eggs, egg yolks, and parmesan until they are really well combined. Note: Using room temperature eggs makes it easier to whisk them into a silky smooth sauce. Set the mixture aside.
- Heat a skillet over medium heat, ensuring the pan is large enough to fit all the squash.
- Add the sliced bacon and sauté until crispy, which takes about 5–7 minutes.
- Add the minced garlic and continue to cook until it is fragrant.
- Add the spaghetti squash and ½ teaspoon kosher salt. Toss the squash to coat it in the bacon and garlic, and make sure the squash is heated through.
- Remove the pan completely from the heat (the heat of the squash should set the eggs). The most common mistake with carbonara is scrambling the eggs by keeping the pan on heat.
- Use two hands to toss the spaghetti squash with tongs, while slowly pouring in the egg combo. This technique allows the sauce to thicken, set, and incorporate.
- Plate the dish with a sprinkle of parsley and additional parmesan.
Notes
- Use room temperature eggs for a smoother sauce.
- Removing the pan from heat prevents scrambling the eggs.
- Pancetta or guanciale can substitute bacon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg