Description
A delicious and healthy twist on traditional carbonara using spaghetti squash and crispy pancetta.
Ingredients
Scale
- 2 medium spaghetti squashes (approximately 3–4 pounds total)
- 8 ounces bacon, chopped
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- Salt, to taste
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Slice the spaghetti squashes in half lengthwise and remove the seeds. Arrange them cut-side down on a baking sheet lined with foil. Roast in the oven for 40-45 minutes, or until the flesh becomes tender and can be easily shredded into strands.
- While the squash is baking, place a large skillet over medium heat. Add the chopped bacon and cook until it becomes crispy and golden, about 5-8 minutes. Remove the skillet from heat, leaving the rendered bacon fat in the pan.
- In a separate bowl, whisk together the eggs, grated Pecorino Romano cheese, black pepper, onion powder, and a pinch of salt until smooth and well blended.
- After the spaghetti squash has finished roasting, take it out of the oven and allow it to cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer it to the skillet with the crispy bacon.
- Drizzle the egg and cheese mixture over the warm squash and bacon, tossing everything together quickly. The residual heat from the squash will gently cook the eggs, resulting in a rich and creamy sauce.
- Serve the dish right away, garnished with fresh basil and extra Pecorino Romano cheese if desired.
Notes
- For a meat-free option, replace the bacon with sautéed zucchini or bell peppers.
- Incorporate a splash of milk or cream into the egg mixture for an even silkier sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 180mg