Description
This Spaghetti Squash Carbonara is a delicious, healthier twist on the classic Italian pasta dish. Roasted spaghetti squash strands replace traditional pasta, combined with a creamy sauce made from bacon, garlic, egg yolks, Parmesan, and milk. The result is a comforting, flavorful meal that’s perfect for a family dinner or meal prep, offering a lower-carb alternative without sacrificing taste.
Ingredients
Scale
Spaghetti Squash
- 1 large spaghetti squash
- 2 Tbsp. oil (avocado or olive), divided
- ½ tsp. salt, divided
- ¼ tsp. black pepper, divided
Bacon and Sauce
- 6 oz. bacon, cut into small pieces
- 3 cloves garlic, crushed
- ¾ cup milk (regular, plant-based milk, or heavy cream)
- 2 egg yolks
- ¾ cup grated Parmesan cheese
- Fresh basil (to serve)
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 425°F (220°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a large spoon. Rub 1 tablespoon of olive oil inside each half and season with ¼ tsp salt and ⅛ tsp black pepper. Place the halves cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes until the flesh shreds easily with a fork.
- Cook the Bacon: While the squash roasts, add the chopped bacon to a large skillet over medium-low heat. Cook for 10-12 minutes, stirring occasionally, until crispy and cooked through. Remove the bacon, reserving as much of the bacon fat in the skillet as possible. If the fat is less than 3 tablespoons, add oil to make up the difference.
- Make the Sauce: To the skillet with bacon fat, add the crushed garlic cloves and sauté over medium-low heat for about 1 minute until fragrant. Pour in the milk and bring to a gentle boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally to combine flavors and slightly thicken.
- Add the Eggs: In a small bowl, whisk the egg yolks together. Slowly temper the yolks by adding 3 tablespoons of the warmed milk from the skillet, whisking constantly to prevent scrambling. Pour the egg mixture back into the skillet and stir continuously for 1-2 minutes to create a creamy, smooth sauce.
- Serve the Pasta: Use a fork to shred the roasted spaghetti squash flesh into spaghetti-like strands. Mix in the grated Parmesan cheese along with the remaining salt and pepper to taste. Plate the spaghetti squash, top with the bacon pieces, and spoon the carbonara sauce over it. Garnish with fresh basil and enjoy immediately.
Notes
- Be sure to temper the eggs slowly with the warmed milk to avoid scrambling when added to the hot skillet.
- You can substitute milk with plant-based milk or heavy cream depending on desired creaminess.
- For extra flavor, add freshly cracked black pepper when serving.
- The cooking time for the spaghetti squash can vary based on size; test readiness by shredding with a fork.
- Leftover portions store well refrigerated for up to 3 days.
