Spaghetti Squash Carbonara
Ingredients
- 3 pounds spaghetti squash
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 ounces pancetta
- 1 clove garlic clove garlic
- 2 large eggs large eggs
- 1/2 cup grated Parmesan cheese
- black pepper black pepper black pepper
- 2 tablespoons fresh parsley
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Instructions
- Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.,Brush the cut sides with olive oil and sprinkle on the salt. Place the squash cut-side-down on the baking sheet and bake until you can easily pierce through the interior with a fork, about 40 minutes.,Use a fork to scrape the spaghetti squash strands into a bowl. Discard the peel.,Simply Recipes / Hannah Zimmerman,Simply Recipes / Hannah Zimmerman
- Add the pancetta to a pan over medium heat. Sauté until slightly crispy around the edges, about 5 minutes. Add the garlic to the pan and sauté for an additional 2 minutes. Remove from heat and set aside.,Simply Recipes / Hannah Zimmerman
- In a medium bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.,Simply Recipes / Hannah Zimmerman
- Add the spaghetti squash, pancetta, and garlic to a large skillet over medium heat. Use a spatula to sauté the ingredients together over medium heat for 2 minutes.,Turn off the heat and pour in the carbonara sauce. Immediately stir the spaghetti squash and carbonara sauce together vigorously for 2 minutes. The hot squash should melt the cheese and slightly cook the eggs in the sauce, resulting in a creamy texture.,Serve immediately. While it’s best enjoyed fresh, leftover carbonara can be stored in an airtight container in the fridge for up to 3 days.,To reheat, add the carbonara to a skillet over medium-low heat. Stir over heat for 3 to 4 minutes, until you reach your desired temperature. Make sure that you are stirring constantly in order to prevent the eggs from curdling.,Love the recipe? Leave us stars below!,Simply Recipes / Hannah Zimmerman
Source
Original recipe: View Original
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