Spaghetti Squash Carbonara Recipe

Introduction

Spaghetti Squash Carbonara is a delightful twist on the classic Italian dish, using roasted spaghetti squash instead of pasta. This recipe offers a comforting, creamy texture with crispy pancetta and a rich cheesy sauce that’s perfect for a satisfying meal.

Ingredients

• 1 medium spaghetti squash (about 2 1/2 lb.)
• 1 Tbsp. neutral oil
• Kosher salt
• 2 oz. pancetta, cut into 1/4″ cubes
• 1 large egg
• 2 large egg yolks
• 2 oz. Pecorino Romano, finely grated, plus more for serving
• 1/2 tsp. (or more) freshly ground black pepper

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside with 1 tablespoon of oil and season with kosher salt. Place the squash halves cut side down on a baking sheet.
2. Step 2: Roast the squash until tender and lightly browned, about 35 to 45 minutes. Remove from the oven and let cool slightly.
3. Step 3: Use two forks to shred the spaghetti squash strands from the shell. Transfer them to a fine-mesh strainer set over a bowl and gently press to remove excess liquid.
4. Step 4: In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until browned and crispy, about 10 to 12 minutes. Remove the skillet from heat.
5. Step 5: In a large heatproof bowl, whisk together the egg, egg yolks, grated Pecorino Romano, and freshly ground black pepper.
6. Step 6: Add the spaghetti squash to the pancetta in the skillet and return to medium heat. Cook, tossing occasionally with tongs, until the squash is hot and steaming and the pan is dry, about 1 to 2 minutes.
7. Step 7: Quickly transfer the hot spaghetti squash and pancetta mixture to the egg and cheese mixture. Toss vigorously until the sauce is glossy and fully coats the squash.
8. Step 8: Divide the squash carbonara among serving bowls. Top with additional Pecorino Romano and more black pepper, if desired. Serve immediately.

Tips & Variations

• Be sure to remove as much liquid as possible from the shredded squash to avoid a watery sauce and maintain a creamy texture.
• For a vegetarian version, substitute pancetta with sautéed mushrooms or smoked tempeh.
• Use Parmesan cheese instead of Pecorino Romano for a milder flavor.
• Add fresh parsley or basil for a bright herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the eggs from scrambling, adding a splash of water or broth if the dish seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare spaghetti squash in advance?

Yes, you can roast and shred the spaghetti squash a day ahead. Store it in the refrigerator covered tightly to maintain freshness until ready to use.

How do I prevent the eggs from scrambling when mixing?

Be sure to add the hot spaghetti squash and pancetta to the egg mixture quickly and toss vigorously off the heat. The residual heat cooks the eggs gently, creating a smooth sauce instead of scrambled eggs.

Spaghetti Squash Carbonara Recipe

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This Spaghetti Squash Carbonara is a low-carb, flavorful twist on the classic Italian pasta dish. Roasted spaghetti squash strands replace traditional pasta, tossed with crispy pancetta and a creamy egg and Pecorino Romano cheese sauce, delivering a rich, comforting meal without the heavy carbs.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

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Spaghetti Squash

• 1 medium spaghetti squash (about 2 1/2 lb.)
• 1 Tbsp. neutral oil (such as canola or vegetable oil)
• Kosher salt, to taste

Carbonara Sauce and Toppings

• 2 oz. pancetta, cut into 1/4” cubes
• 1 large egg
• 2 large egg yolks
• 2 oz. Pecorino Romano, finely grated, plus more for serving
• 1/2 tsp. (or more) freshly ground black pepper

Instructions

1. Prepare and Roast Squash: Arrange a rack in the center of the oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each squash half with 1 tablespoon of neutral oil and sprinkle with kosher salt. Place the squash halves cut side down on a baking sheet.
2. Roast Until Tender: Roast the squash in the oven for 35 to 45 minutes, until the flesh is tender and has browned edges. Remove from the oven and allow to cool slightly to handle safely.
3. Shred Squash Strands: Using two forks, scrape the roasted flesh to create spaghetti-like strands. Place these strands in a fine-mesh strainer set over a bowl and gently press to remove excess liquid, ensuring a non-soggy carbonara.
4. Cook Pancetta: Heat a medium skillet over medium-low heat and add the diced pancetta. Cook, stirring occasionally, until the pancetta is browned and crispy, about 10 to 12 minutes. Remove the pan from the heat once done.
5. Mix Egg and Cheese: In a large heatproof bowl, whisk together the whole egg, egg yolks, finely grated Pecorino Romano cheese, and freshly ground black pepper until smooth and combined.
6. Heat Squash with Pancetta: Return the skillet with the pancetta to medium heat. Add the drained spaghetti squash strands and cook for 1 to 2 minutes, tossing occasionally, until the squash is thoroughly heated through and the pan’s liquid has evaporated, resulting in a steaming hot mixture.
7. Combine Squash and Egg Mixture: Quickly transfer the hot spaghetti squash and pancetta from the skillet into the egg and cheese mixture in the bowl. Toss rapidly to coat the squash evenly, allowing the residual heat to gently cook the eggs and create a glossy, creamy sauce without scrambling.
8. Serve: Divide the Spaghetti Squash Carbonara into serving bowls. Top with additional grated Pecorino Romano cheese and extra freshly ground black pepper, if desired, and serve immediately.

Notes

• Be sure to remove as much liquid as possible from the spaghetti squash strands to prevent a watery sauce.
• Use freshly grated Pecorino Romano for the best flavor and texture in the sauce.
• Toss the squash quickly with the egg mixture to avoid scrambling the eggs; the residual heat will cook the sauce.
• For additional flavor, you can add minced garlic to the pancetta while cooking, but keep it minimal to maintain traditional carbonara balance.

Keywords: Spaghetti Squash Carbonara, Low Carb Carbonara, Roasted Spaghetti Squash, Italian Pasta Alternative, Pancetta Carbonara, Healthy Carbonara