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Spaghetti Squash Carbonara


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Serves 2-4 | Prep Time 15 min | Cook Time 45 min

Why I Love This Recipe

Note - In the photo, we put the mixture back in the Squash shell - added Parmesan and broiled in the oven but we haven’t been fancy like that in a while now.


Ingredients You'll Need

2 large spaghetti squash (2-1/2 pounds each) -- It feels like a lot but Gia and I make for 2 and then I have left overs to bring to work.
¾ c grated Parmesan plus more for serving. – I use more; I always use more cheese…
1 large egg yolk
Kosher salt and freshly ground black pepper – I’m always heavy on pepper.
4 ounces pancetta, cut into ¼ inch cubes
1 small clove garlic, minced – seriously? - I use more – who doesn’t love garlic.
¼ teaspoon crushed red pepper flakes
1/3 cup heavy cream
¼ cup fresh flat-leaf parsley leaves chopped


Directions

1. Cutting the squash in half crosswise with a serrated knife is always a challenge so I have learned if you poke holes in the squash with a fork and place in the microwave for 5 minutes, it makes it much easier. Luckily I have a Ginsu serrated knife purchased from the home shopping network (back in the day) that has served me well….) In any event, the goal is to cut the squash in half crosswise and scoop out and discard the seeds with a spoon. Next roast the squash face-down on a baking sheet lined with parchment paper placed in the over at 400 degrees for about 45 minutes or until very tender and flesh can be easily flaked out with a fork. (Looking much like spaghetti.)
2. Meanwhile mix together the Parmesan, egg yolk, ½ teaspoon salt and a generous amount of pepper in a medium bowl.
3. Cook the pancetta in a large skillet over medium-high heat, stirring occasionally until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook stirring until fragrant, about 1 minute. Stir in the heavy cream scraping up any brown bits in the pan and bring to a boil. Reduce the heat to medium and add the squash strands and toss until well-coated.
4. Then add the Parmesan mixture and toss to gently cook the egg and make a creamy sauce. Stir in the parsley and serve and add extra Parmesan if desired.


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