Description
Discover how to make a mouthwatering Spaghetti Squash Carbonara with this irresistible recipe. Perfect for a delicious and healthy meal!
Ingredients
- 1 medium spaghetti squash (about 1134 g)
- 1 tbsp. (15 ml) neutral oil
- Kosher salt
- 2 oz. (57 g) beef bacon, cut into 1/4″ cubes
- 1 large egg
- 2 large egg yolks
- 2 oz. (57 g) cheese, finely grated, plus more for serving
- 1/2 tsp (3 ml). (or more) freshly ground black pepper
Instructions
- Place an oven rack in the middle position and preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and remove the seeds. Brush the inner surfaces with 1 tablespoon of oil and sprinkle with salt. Lay the squash halves cut side down on a baking tray.
- Bake the squash until it becomes tender and develops a golden hue, approximately 35 to 45 minutes. Allow it to cool slightly.
- Using two forks, pull apart the strands of the squash from the shell. Transfer to a fine sieve placed over a bowl and gently press to remove excess moisture.
- In a medium-sized skillet over medium-low heat, cook the beef bacon, stirring now and then, until it turns crispy and brown, about 10 to 12 minutes. Take the skillet off the heat.
- In a large, heat-resistant bowl, beat together the egg, egg yolks, cheese, and pepper.
- Combine the spaghetti squash with the beef bacon in the skillet and return it to medium heat. Cook, tossing occasionally with tongs, until the squash is thoroughly heated and the skillet is dry, about 1 to 2 minutes.
- Quickly mix the hot spaghetti squash and beef bacon into the egg mixture in the bowl, tossing until well combined and glossy.
- Distribute the carbonara into serving bowls. Sprinkle with extra cheese and add more pepper if desired.
Notes
- Thoroughly drain the cooked spaghetti squash in a sieve to achieve a creamy carbonara texture.
- Opt for a high-quality cheese for grating and garnishing to enhance the flavor.
- Adjust the black pepper quantity to your liking for a spicier taste.