Dinner · 45 min · italian

Carbonara Spaghetti Squash

✓ USDA-verified nutrition data

Ingredients

• 1 3-lb Spaghetti squash
• 6 oz Pancetta
• 3 Eggs
• 1 Egg yolk
• 1 cup Parmesan
• 2 cloves Garlic
• 2 tsp Black pepper
• 2 tbsp Parsley

Steps

1. Roast the halved, seeded squash cut-side down at 400°F for 35 to 40 minutes; scrape the flesh into long strands with a fork.
2. Crisp the diced pancetta in a large skillet, 6 to 8 minutes, until the fat renders and the edges crunch — keep every drop of that fat in the pan.
3. Whisk the eggs, yolk, parmesan, and a heroic amount of cracked black pepper; this is carbonara’s signature.
4. Off the heat — this is critical — toss the hot squash strands through the pancetta fat.
5. Pour in the egg mixture and toss constantly for 1 minute; residual heat turns it silky, while direct heat turns it into scrambled eggs.
6. Loosen with a splash of hot water if the sauce tightens too much.
7. Shower with parsley and extra parmesan; serve immediately, since carbonara waits for no one.

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