Spaghetti squash noodles are like the angel hair of the vegetable world. A classic carbonara sauce is the perfect compliment to the size and texture of spaghetti squash noodles. This dish is rich and satisfying while remaining creamy and light. Make this one for a romantic night at home with your boo, or just make it for yourself and eat the whole damn thing before anyone else can get at it.
Spaghetti Squash Carbonara
(yields 2 large servings or 4 small side servings)
2 whole spaghetti squash
Salt and pepper
4 slices thick cut bacon, cut in half lengthwise, and then into 1/2” pieces
1 tablespoon olive oil
1 teaspoon minced garlic (or 2 cloves, minced)
1 egg and 3 egg yolks
1 cup freshly grated parmesan
1 tablespoon Italian flat leaf parsley, chopped for garnish
Preheat oven to 350 degrees. Microwave each spaghetti squash for 2 minutes on high. Slice squash lengthwise in halves, then scrape out and discard seeds. Place squash halves face down on a roasting pan, and roast for 40-45 minutes, or until squash is soft. Remove from oven and use a fork to scrape the spaghetti strands out of the squash shell into a medium bowl, discard squash shells. Season spaghetti strands with salt and fresh pepper.
In a large, flat bottom sauté pan, heat olive oil, then fry up the bacon pieces until almost cooked through. Add minced garlic and cook additional 1-2 minutes. Add in spaghetti squash strands and toss with bacon and garlic. Season with salt and pepper.
In a medium mixing bowl, whisk together parmesan, egg, and egg yolks. When spaghetti squash mixture is nice and hot, turn off burner heat and immediately add in the parmesan egg mixture, tossing evenly. The heat from the spaghetti squash will cook the egg yolks into a smooth, creamy sauce as you mix in the sauce. Garnish with chopped parsley and serve immediately.