Description
A lighter, low-carb twist on the classic Italian carbonara, this dish swaps pasta for roasted spaghetti squash while keeping the creamy, cheesy, and savory flavors intact.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1/2 cup pancetta or bacon, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
- Roast for 35–40 minutes until tender. Let cool slightly, then scrape with a fork to create strands.
- In a skillet, cook pancetta or bacon over medium heat until crispy. Add garlic and cook for 1 minute.
- In a bowl, whisk together eggs and Parmesan cheese until smooth.
- Add the warm spaghetti squash strands to the skillet and toss with pancetta and garlic.
- Remove skillet from heat and quickly stir in the egg-cheese mixture, tossing until creamy (the residual heat will cook the eggs).
- Season with salt and black pepper, garnish with parsley, and serve immediately.
Notes
- Work quickly when adding the egg mixture to avoid scrambling.
- For extra richness, add a splash of heavy cream to the sauce.
- Top with additional Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian