Okay, I get this is Spaghetti Squash Carbonara and not pasta and that you may or may not be a fan of substituting spaghetti for spaghetti squash–some people get angry with the fact that it is trying to imitate pasta, and is instead just a bunch of slimy strings; while some are thrilled that they can still enjoy their pasta dishes while ditching tons of carbs! I was somewhere in between, but over the last year I have learned to adore spaghetti squash for its unique sweet flavor… and have just come to accept the fact that it IS NOT pasta and never will be, and I am not a young teen anymore that can just gobble down pasta and it just runs straight through my body. It now sits…right on my childbearing hips.
Regardless of how you feel about Spaghetti Squash, we all love Spaghetti Carbonara! Carbonara is so simple, rich, and creamy and is one of those classic dishes that everyone enjoys. This Spaghetti Squash Carbonara is bound to fill all of your pasta-loving hearts and not sit heavy on your waistline! REJOICE!
- 1 Medium Spaghetti Squash (about 3 lbs)
- 2 eggs
- 2 egg yolks
- 2/3 cup grated Parmesan Cheese, plus extra for serving
- approx. 4 tbsp. olive oil
- 3 cloves of garlic, finely chopped
- 1 medium shallot, loosely chopped
- 1/2 lb. pancetta, cut into cubes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. freshly chopped parsley
1. Preheat oven to 400 degrees.
2. Very Carefully cut Spaghetti Squash in half lengthwise (Please be careful, this always scares me so i work it very slowly and cautiously.) Using a spoon, remove seeds from the center. Drizzle cut side with olive oil (about 2 tbsp. total) and sprinkle with garlic salt and pepper. Place cut side down on a cooking sheet or roasting pan. Place Spaghetti Squash in Oven and cook for about 40-50 minutes, or until tender when pierce with a fork.
3. Using a fork, shred the spaghetti squash and place all the shredded squash into a bowl and set aside while you get the sauce going.
4. Heat 2 tbsp. of olive oil in a large skillet over medium heat. Add pancetta and cook until it becomes lightly crisp.
5. Meanwhile, mix the eggs, egg yolks, parmesan, parsley, salt and pepper together in a bowl.
6. When the pancetta is crisp, drain off about 1/2 of the fat from the skillet and leave the rest for flavor. Place back on stovetop over medium heat and add in the garlic and shallot and cook until the garlic becomes fragrant and the shallot tender but being very careful not to burn, about 2-3 minutes. Now add in the Spaghetti Squash and toss in the oil and cook for about 2 more minutes. Remove from heat, and while the skillet is still hot, stir in the egg mixture and let cook in the warm skillet for about 2 minutes prior to serving.
7. Serve immediately, with a little extra parmesan and parsley for garnish. (please note, when you are done cooking this, you are going to think what the heck why is this so ugly looking? Let me just say it is not a photogenic meal but the flavor and taste is phenomenal! )