I think this beautiful spaghetti squash carbonara is probably the most delicious way to eat spaghetti squash. I realize there’s not a lot of competition, since this isn’t the most exciting ingredient ever, but its blandness makes it a perfect pairing for classic carbonara ingredients. Plain spaghetti isn’t the most thrilling thing either, but when you add in eggs, freshly ground black pepper, pancetta, and lots of cheese, it becomes something magical, and the same thing happens here.
Well, sort of the same thing. As I mentioned in the video, the only way to be disappointed with this recipe is to expect it to be just like actual spaghetti carbonara. Of course it’s not, and that’s okay, since no matter what you call it, it’s a very delicious, and fairly nutritious thing to eat. So, as long as you manage those expectations, and promise not to cut off a finger, I really do hope you give this a try soon. Enjoy!
Ingredients
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1 large spaghetti squash (4 to 5 pounds)
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3 tablespoons olive oil, divided
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salt to taste
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8 ounces pancetta, cut into 1/4-inch dice
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2 large egg yolks
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1/2 cup water
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1 tablespoon freshly ground black pepper
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2 tablespoons unsalted butter, cubed
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1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
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1/2 cup grated pecorino Romano cheese
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2 tablespoons chopped fresh Italian parsley, for garnish
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
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Cut 1 inch off each end of squash. Carefully cut squash crosswise into 3 equal sections. Use a spoon to scrape out all the seeds.
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Place squash pieces on the prepared baking sheet. Coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt.
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Roast in the preheated oven until squash is tender, and strands can be easily pulled apart, 1 to 2 hours. Separate strands with two forks into “spaghetti.”
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Meanwhile, cook pancetta in remaining 2 tablespoons olive oil until lightly browned, or as browned as you like, 5 to 10 minutes. Remove from heat; set aside.
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Add egg yolks, water, and freshly ground black pepper to a large mixing bowl, and whisk thoroughly.
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Transfer hot squash “spaghetti” into the bowl, and add butter and cooked pancetta, along with all rendered fat in the pan. Toss thoroughly with forks until evenly mixed. If desired, reserve a tablespoon or two of cooked pancetta to garnish the top once the final dish is baked.
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Add the Parmigiano and pecorino cheeses, and toss again. Taste for salt and add more if needed. Transfer into a shallow baking dish, and top with a little more grated Parmigiano Reggiano.
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Return to the oven at 400 degrees F (200 degrees C) until heated through, about 15 minutes. To serve, scatter reserved pancetta over the top and sprinkle with a little more grated cheese and parsley.
![white enameled cast iron braising pan with spaghetti squash carbonara with pancetta on white placemat]()
John Mitzewich
Nutrition Facts (per serving)
| 468 | Calories |
| 38g | Fat |
| 22g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 468 | |
| % Daily Value * | |
| Total Fat 38g | 49% |
| Saturated Fat 14g | 70% |
| Cholesterol 144mg | 48% |
| Sodium 437mg | 19% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 5g | 16% |
| Total Sugars 8g | |
| Protein 13g | 25% |
| Vitamin C 12mg | 14% |
| Calcium 229mg | 18% |
| Iron 2mg | 11% |
| Potassium 493mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
