"Creamy, cheesy, and cozy carbonara... with a healthy-ish twist. Made with spaghetti squash. Crispy pancetta, and lots of melty cheese."
Spaghetti Squash Carbonara
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Prep time 15mins
Cook time 1hr 20mins
Recipe Card
ingredients
- 1 spaghetti squash
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 tablespoon olive oil
- 6 egg yolks
- 1/4 cup hot water
- 1 cup grated parmesan
- 8 ounces shredded mozzarella
- 8 slices pancetta
Method
Step 1
Place spaghetti squash in microwave for 8 minutes, allow to cool until it's easy to touch. Preheat oven to 400.
Step 2
Carefully slice in half lengthwise (from stem to bottom)
Step 3
Scoop out the seeds from center of squash.
Step 4
Generously season each side with salt and pepper, and drizzle with olive oil, and massage into squash.
Step 5
Place covered in oven for 40 minutes.
Step 6
Remove from oven, and use two forks to shred out the "noodles" from the squash.
Step 7
Transfer "noodles" to a bowl (to make the next transfer easier)
Step 8
In a second bowl, whisk together egg yolks, 3/4 cup of the parmesan cheese, a pinch of salt and pepper, while streaming in hot water. (this will help temper the egg to keep it from scrambling)
Step 9
Drop in squash noodles, and quickly toss together very well.
Step 10
Scoop squash mixture back into each squash shell, top with remaining parmesan cheese, cover and return to oven for 20-25 minutes.
Step 11
Remove from oven, and top each squash with the shredded mozzarella, and slices of pancetta.
Step 12
Return uncovered to oven for a final 20 minutes (broil for the last few if needed to crisp the pancetta)