Description
This Spaghetti Squash Carbonara is a lighter, gluten-free alternative to the classic pasta dish, featuring tender roasted spaghetti squash strands tossed with crispy pancetta, a rich egg and Pecorino Romano sauce, and a peppery finish. It’s a comforting yet healthy meal perfect for any occasion.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash (about 2 1/2 lb.)
- 1 tbsp. neutral oil
- Kosher salt, to taste
Carbonara Sauce & Toppings
- 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
Instructions
- Preheat and prepare squash: Arrange a rack in the center of the oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise and scoop out seeds. Rub the inside of each half with 1 tablespoon of neutral oil and season with kosher salt. Place cut side down on a baking sheet.
- Roast squash: Roast the squash in the oven until tender and browned, about 35 to 45 minutes. Remove and let it cool slightly so it’s easier to handle.
- Shred spaghetti squash: Use two forks to scrape out the flesh into spaghetti-like strands. Transfer strands to a fine-mesh strainer set over a bowl and gently press to remove as much excess liquid as possible.
- Cook pancetta: Heat a medium skillet over medium-low heat. Add diced pancetta and cook, stirring occasionally, until browned and crispy, about 10 to 12 minutes. Remove skillet from heat.
- Make egg mixture: In a large heatproof bowl, whisk together the whole egg, egg yolks, finely grated Pecorino Romano, and freshly ground black pepper until smooth and combined.
- Heat spaghetti squash with pancetta: Add the drained spaghetti squash strands to the pancetta in the skillet and return to medium heat. Toss with tongs occasionally, cooking until the squash is heated through, steaming, and the pan surface is dry, about 1 to 2 minutes.
- Toss with egg mixture: Immediately transfer the hot spaghetti squash and pancetta to the egg and cheese mixture. Quickly toss together until the sauce coats the strands and becomes glossy, ensuring the eggs cook with the residual heat but do not scramble.
- Serve: Divide the spaghetti squash carbonara into serving bowls. Garnish with additional Pecorino Romano and more black pepper if desired. Serve immediately.
Notes
- Ensure excess moisture is removed from the spaghetti squash to prevent a watery sauce.
- Work quickly when combining hot squash with the egg mixture to create a creamy sauce without scrambling the eggs.
- If pancetta is unavailable, substitute with guanciale or thick-cut bacon for authentic flavor.
- This recipe is naturally gluten-free, making it suitable for gluten-sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: spaghetti squash carbonara, gluten free carbonara, roasted spaghetti squash recipe, pancetta carbonara, healthy carbonara, Italian squash recipe
