Cozy Fall Spaghetti Squash Carbonara (Printable Version)

Creamy Parmesan squash paired with crispy pancetta brings autumn warmth to a classic Italian-inspired dish.

# What You'll Need:

→ Spaghetti Squash

01 - 1 large spaghetti squash (approximately 3 pounds)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Carbonara Sauce

05 - 3 large eggs
06 - 1 cup freshly grated Parmesan cheese, plus extra for serving
07 - 1/2 teaspoon freshly ground black pepper

→ Pancetta & Aromatics

08 - 6 ounces pancetta or thick-cut bacon, diced
09 - 2 cloves garlic, minced
10 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# Steps to Follow:

01 - Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and remove seeds. Brush cut surfaces with olive oil and season with salt and pepper. Place squash cut side down on a parchment-lined baking sheet.
02 - Roast for 35 to 40 minutes until flesh is tender and strands separate easily with a fork. Allow to cool slightly after roasting.
03 - While squash roasts, whisk eggs, Parmesan, and black pepper in a mixing bowl until smooth. Set aside.
04 - In a large skillet over medium heat, cook pancetta until golden and crisp, approximately 5 to 7 minutes. Add minced garlic and sauté 1 minute. Remove skillet from heat.
05 - Use a fork to scrape the squash into strands. Add the squash to the skillet with pancetta and garlic, tossing gently to distribute.
06 - With the skillet off the heat, immediately pour the egg-Parmesan mixture over the squash and toss vigorously until a creamy sauce forms, using residual heat to cook the eggs.
07 - Plate immediately. Garnish with additional Parmesan, cracked pepper, and fresh parsley as desired.

# Additional Tips::

01 -
  • Ready in about an hour mostly hands off which is great for weeknights
  • Gluten free and lighter than pasta based carbonara
  • Nutritious veggie base that still feels indulgent
  • Simple pantry ingredients nothing complicated to hunt down
02 -
  • Packed with protein and fiber thanks to the eggs and spaghetti squash
  • Makes eating more vegetables feel comforting not like a sacrifice
  • Leftovers reheat surprisingly well in a skillet or microwave
03 -
  • Roast your squash cut side down for even cooking and the deepest flavor
  • Always use freshly grated parmesan for the silkiest sauce texture
  • Keep the skillet off the heat when mixing in the egg and cheese mixture to avoid scrambling
  • If you are warming leftovers add a splash of milk or water to bring back the creaminess
  • A sprinkle of flaky finishing salt on top will really make the flavors pop

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