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Spaghetti Squash Carbonara

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A guilt-free twist on the classic spaghetti carbonara using roasted spaghetti squash, crispy pancetta, and a creamy sauce.

Ingredients

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  • 1 large spaghetti squash
  • 4 oz pancetta, diced
  • 1/2 cup Parmesan cheese, grated
  • 2 large eggs
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender.
  2. Cook the pancetta over medium heat until crispy. Add the minced garlic and sauté for another minute, allowing the garlic to become fragrant without burning.
  3. Whisk together the eggs and Parmesan cheese until well combined, ensuring you achieve a creamy, rich mixture.
  4. Scrape out the strands of the roasted squash into a bowl, ensuring you get those lovely noodle-like threads.
  5. Add the squash to the skillet with the pancetta and garlic, then remove from heat. Pour in the egg mixture and toss quickly to combine, allowing the residual heat to create a creamy sauce.
  6. Season with additional salt and pepper as needed. Serve immediately, garnished with fresh parsley for the perfect touch of color and flavor.

Notes

Pairs well with a light arugula salad and Italian white wine. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/spaghetti-squash-carbonara/

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