Name: Spaghetti Squash Carbonara Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash (about 2 1/2 lb.); 1 tbsp. neutral oil; Kosher salt, to taste; 2 oz. pancetta, cut into 1/4″ cubes; 1 large egg; 2 large egg yolks; 2 oz. Pecorino Romano, finely grated, plus more for serving; 1/2 tsp. freshly ground black pepper, or more to taste

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Introduction

Spaghetti Squash Carbonara is a delightful twist on the classic Italian pasta dish, using roasted spaghetti squash as a nutritious, low-carb alternative. This recipe combines crispy pancetta, creamy eggs, and sharp Pecorino Romano for a rich, satisfying meal that’s perfect for any night of the week.

A close-up view of a dark brown round plate filled with spaghetti squash strands that are soft and yellow in color, arranged loosely in layers. Small cubes of browned bacon are scattered over the top, along with light shreds of white cheese and a sprinkling of black pepper. The glossy strands appear juicy with a slightly melted texture. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium spaghetti squash (about 2 1/2 lb.)
1 tbsp. neutral oil
Kosher salt
2 oz. pancetta, cut into 1/4″ cubes
1 large egg
2 large egg yolks
2 oz. Pecorino Romano, finely grated, plus more for serving
1/2 tsp. (or more) freshly ground black pepper

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of the squash with 1 tablespoon of oil and season with kosher salt. Place the squash cut side down on a baking sheet.
Step 2: Roast the squash until tender and browned, about 35 to 45 minutes. Let it cool slightly to handle safely.
Step 3: Using two forks, shred the spaghetti squash strands away from the shell. Transfer the strands to a fine-mesh strainer set over a bowl and gently press to remove as much liquid as possible.
Step 4: Heat a medium skillet over medium-low heat and cook the pancetta, stirring occasionally, until browned and crispy, 10 to 12 minutes. Remove the pan from heat.
Step 5: In a large heatproof bowl, whisk together the whole egg, egg yolks, Pecorino Romano, and freshly ground black pepper until smooth.
Step 6: Add the shredded spaghetti squash to the skillet with the pancetta and return to medium heat. Cook, tossing occasionally with tongs, until the squash is hot and steaming and the pan is dry, about 1 to 2 minutes.
Step 7: Quickly transfer the hot squash and pancetta mixture to the egg and cheese bowl. Toss vigorously to combine, allowing the residual heat to gently cook the eggs and create a creamy sauce.
Step 8: Divide the spaghetti squash carbonara among bowls. Top each serving with additional Pecorino Romano and a crack of black pepper if desired. Serve immediately.

Tips & Variations

To reduce moisture further, let the shredded squash drain longer or pat with paper towels before cooking with pancetta.
Substitute guanciale or bacon for pancetta if preferred, adjusting cooking times for crispiness.
For extra richness, stir in a small knob of butter when combining the squash with the eggs.
Add fresh herbs like parsley or chives as a garnish to brighten the dish.

Storage

Store leftover spaghetti squash carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid scrambling the eggs or drying out the dish. Adding a splash of cream or broth while reheating can help restore creaminess.

How to Serve

The image shows a close-up of cooked spaghetti squash in a white plate, with strands of tender, yellowish-orange squash tangled together in multiple layers, creating a slightly glossy and moist texture. Small pieces of cooked bacon are scattered unevenly throughout the squash, adding tiny brownish-red spots of color. A pair of shiny metal tongs hold a portion of the squash at the center right side of the plate. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of spaghetti squash?

Yes, you can substitute cooked pasta for the squash to make a traditional carbonara, but the cooking method and quantities may need adjustment to accommodate the pasta texture.

How do I know when the spaghetti squash is done roasting?

The squash is done when it’s tender and browned, and the strands easily separate with a fork. Cooking time is typically 35 to 45 minutes at 400°F, but check for softness by piercing with a fork.