Description
Spaghetti Squash Carbonara is a delightful twist on the classic Italian dish, offering a creamy, rich sauce that perfectly complements the nutty flavor of roasted spaghetti squash. This recipe transforms everyday ingredients into an impressive meal that’s not only delicious but also visually stunning. Perfect for family dinners or entertaining guests, this dish features tender strands of squash enveloped in a silky sauce, topped with crispy pancetta and fresh Parmesan. Enjoy this guilt-free indulgence that will leave your taste buds dancing!
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 pounds)
- 4 oz pancetta, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash cut side down on a lined baking sheet and roast for about 40 minutes, until tender.
- In a skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes.
- In a bowl, whisk together eggs, Parmesan cheese, minced garlic, and black pepper; set aside.
- Once the squash is roasted, flip it over and scrape out the insides into strands using a fork.
- Mix shredded squash in the skillet with pancetta and off heat add egg mixture; toss quickly until creamy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe (approx. 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 180mg