Ingredients
- 2 teaspoons salt
- 1 1/4 teaspoons fresh cracked black pepper
- 1 large spaghetti squash (about 2 pounds), halved and seeded
- 1/2 pound bacon or pancetta, cut into small strips crosswise
- 1 tablespoon minced shallot
- 2 teaspoons minced garlic
- 1/4 cup white wine
- 2 egg yolks plus 1 whole egg
- 1 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped parsley leaves
Directions
Preheat the oven to 375 degrees F.
Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer to a large heat proof bowl.
In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.
In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.
Photo: Spaghetti Squash "Carbonara" Recipe


















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Read all 21 reviews
By inthekitchen45
on January 22, 2012
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This was delicious! It had a great deal of flavor and texture.
By cgrassscientist...
Gulf Breeze, Fl...
on December 29, 2011
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My teenager absolutely loved this!
By existentialexits
on November 10, 2011
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The recipe was fabulous! It was relatively simple to make, and tasted like something you'd get from a restaurant. The only minor change I made was the addition of olive oil- and I took most of the fat off of the bacon before I started frying it. Definitely making this again!
Read all 21 reviews