Spaghetti Squash Carbonara
Enjoy the rich, peppery comfort of a classic carbonara in this lighter, gluten-free version. Tender spaghetti squash strands are coated in a creamy, savory sauce made with bacon, Parmesan, and eggs for an indulgent yet low-carb meal.
Equipment
- Baking pan
- Large saucepan
- Small bowl
- Whisk
- Fork
Ingredients
- 1 medium spaghetti squash 2.5 lbs
- 1/2 tablespoon olive oil
- salt
- 3 slices nitrate-free bacon cooked until crisp and crumbled
- 1/2 tablespoon unsalted butter
- 2 medium garlic cloves minced
- 1/2 cup frozen peas
- 1 large egg
- 1 large egg yolk
- 2 tablespoon heavy cream
- 1/4 cup grated Parmesan cheese plus extra to serve, if desired
- 1/8 teaspoon ground black pepper or more to taste
- 2 tablespoons minced fresh parsley
Instructions
Prep and Roast the Squash
- Preheat your oven to 375°F. Carefully cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds. Prick the cut flesh all over with a fork.
- Place the squash halves cut-side up in a baking pan. Drizzle with olive oil, season with salt, and roast for about 45 minutes, or until the flesh is tender when pierced with a fork.
Build the Flavor Base
- While the squash roasts, cook the bacon until crisp. Let it cool slightly, then crumble it into small pieces and set aside.
- In a large saucepan over medium-high heat, melt the butter. Continue cooking, swirling the pan, until it turns golden brown and smells nutty. Immediately stir in the minced garlic and frozen peas, cooking for about 45 seconds until fragrant. Remove the pan from the heat and set aside.
- In a small bowl, whisk together the whole egg, egg yolk, and heavy cream until smooth. Stir in the grated Parmesan cheese and black pepper.
Turn the Squash into Noodles
- Once the squash is tender, remove it from the oven and let it rest for about 5 minutes, until cool enough to handle. Use a fork to scrape the flesh from the peel into long, spaghetti-like strands.
Finish the Carbonara
- Return the saucepan with the garlic and pea mixture to medium heat. Add the spaghetti squash strands and toss until everything is heated through and glossy. Immediately remove the pan from the heat.
- Pour the egg and cheese mixture over the hot squash, add the crumbled bacon and minced parsley, and toss everything together quickly and constantly. The residual heat will gently cook the eggs into a creamy sauce. Serve immediately, with extra Parmesan cheese if desired.
Notes
Sauce Secret: To prevent scrambled eggs, remove the pan completely from the heat before adding the egg and cheese mixture. Tossing quickly and constantly is essential for a creamy, emulsified sauce.
Roasting Tip: Roast the squash halves cut-side up to allow steam to escape. This results in firmer, more distinct strands and prevents a watery final dish.
Cheese Quality: For the smoothest sauce, use a wedge of Parmesan and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet over low heat with a splash of cream or water to restore the sauce's consistency.
Vegetarian Variation: For a meat-free version, omit the bacon and sauté sliced mushrooms in the brown butter until they are deeply golden before adding the garlic and peas.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 485kcalCarbohydrates: 18gProtein: 15gFat: 38gSaturated Fat: 15gCholesterol: 250mgSodium: 750mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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