Spaghetti Squash Carbonara

Craving the creamy, indulgent goodness of carbonara but looking for a lighter twist? This spaghetti squash version delivers all the rich, savory flavors you love while sneaking in an extra serving of vegetables. The tender strands of squash soak up that silky carbonara sauce just like traditional pasta.

When those crispy bits of pancetta meet perfectly cooked spaghetti squash and a luxurious sauce made from eggs and Parmesan, something magical happens. The result is a dish that’s simultaneously light yet satisfying, with that signature carbonara creaminess we all crave.

Ingredients

For the squash base:

• 1 large spaghetti squash (about 3 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon salt, plus more to taste

For the carbonara:

• 4 ounces pancetta, cut into small pieces
• 1 clove garlic, minced
• 2 large eggs
• 1/2 cup finely grated Parmesan cheese, packed
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or basil, for garnish (optional)

Steps

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cut the spaghetti squash in half lengthwise, being careful to use a sharp knife and stable cutting surface. Scoop out the seeds completely – a grapefruit spoon works great for this task.
3. Brush the cut sides with 1 tablespoon olive oil, ensuring even coverage. Sprinkle with 1/4 teaspoon salt. Place cut-side-down on the prepared baking sheet – this position ensures even cooking and caramelization.
4. Bake for 40 minutes, or until you can easily pierce through the squash with a fork. The flesh should be tender but not mushy. If there’s resistance, continue baking in 5-minute intervals.
5. Let cool for 5 minutes, then use a fork to scrape the squash flesh into spaghetti-like strands. Work from top to bottom, being gentle to maintain long strands.
6. Heat a pan over medium heat and add the pancetta pieces. Sauté for 5 minutes until edges are crispy and fat has rendered. Add minced garlic and cook for 2 minutes more until fragrant but not browned.
7. In a medium bowl, whisk together 2 eggs and 1/2 cup Parmesan cheese until well combined. Season generously with black pepper – this is essential for classic carbonara flavor.
8. Add the spaghetti squash strands and pancetta mixture to a large skillet over medium heat. Sauté for 2 minutes to warm through.
9. Turn off heat completely, then quickly pour in the egg mixture. Stir vigorously for 2 minutes – the residual heat will create a creamy sauce without scrambling the eggs.
10. Serve immediately, garnished with extra Parmesan and fresh herbs if desired. For food safety, don’t let carbonara sit at room temperature for more than 20 minutes.