For a vegetarian option, skip the pancetta and add some sauteed mushrooms or sun-dried tomatoes for an umami-rich flavor. If you don't have pecorino cheese, you can substitute it with more Parmigiano Reggiano. Ensure the spaghetti squash is cooked until very tender so it can be easily separated into strands.
Spaghetti Squash Carbonara
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS15
Embrace the unexpected with Spaghetti Squash Carbonara, a delightful twist on a classic comfort dish. This innovative recipe transforms spaghetti squash into a pasta-like base, offering a lighter, naturally sweet alternative that perfectly complements the rich, savory flavors of traditional carbonara. Get ready for a symphony of textures and tastes that will leave you craving more!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol144 mg
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Fiber5 g
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Protein13 g
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Saturated Fat14 g
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Sodium437 mg
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Sugar8 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment. (5 minutes)
02
StepCut 1 inch off each end of squash. Carefully cut squash crosswise into 3 equal sections. Use a spoon to scrape out all the seeds. (10 minutes)
03
StepPlace squash pieces on the prepared baking sheet. Coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt. (5 minutes)
04
StepRoast in the preheated oven until squash is tender, and strands can be easily pulled apart, 1 to 2 hours. Separate strands with two forks into “spaghetti.” (120 minutes)
05
StepMeanwhile, cook pancetta in remaining 2 tablespoons olive oil until lightly browned, or as browned as you like. Remove from heat; set aside. (10 minutes)
06
StepAdd egg yolks, water, and freshly ground black pepper to a large mixing bowl, and whisk thoroughly. (3 minutes)
07
StepTransfer hot squash “spaghetti” into the bowl, and add butter and cooked pancetta, along with all rendered fat in the pan. Toss thoroughly with forks until evenly mixed. If desired, reserve a tablespoon or two of cooked pancetta to garnish the top once the final dish is baked. (5 minutes)
08
StepAdd the Parmigiano and pecorino cheeses, and toss again. Taste for salt and add more if needed. Transfer into a shallow baking dish, and top with a little more grated Parmigiano Reggiano. (5 minutes)
09
StepReturn to the oven at 400 degrees F (200 degrees C) until heated through, about 15 minutes. To serve, scatter reserved pancetta over the top and sprinkle with a little more grated cheese and parsley. (20 minutes)
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Van Grant
Jun 20, 2025My kids, who usually don't like spaghetti squash, actually devoured this!
Juanita Donnelly
Jun 17, 2025The directions were easy to follow, and the dish turned out perfectly.
Royce Jaskolski
Jun 15, 2025This was so much better than I expected! The spaghetti squash really does mimic the texture of pasta.
Wilson Fisher
Jun 11, 2025I loved the crispy pancetta and the creamy sauce. A definite crowd-pleaser!
Brent Kautzer
Jun 8, 2025I added a squeeze of lemon juice at the end for a little brightness, and it was fantastic.
Annabell Anderson
May 29, 2025The key is to really cook the squash well and make sure the pancetta is nice and crispy.
Josefina Von
May 20, 2025I used bacon instead of pancetta, and it still tasted amazing!
Wilfredo Hettinger
May 15, 2025This recipe is a great way to sneak in some extra veggies!