Creamy Skillet Spaghetti Squash Carbonara
A delicious and creamy spaghetti squash carbonara with bacon and Parmesan.
Ingredients
- 1.0 medium spaghetti squash
- 4.0 slices bacon or pancetta
- 2.0 large eggs
- 0.5 cup grated Parmesan cheese
- 1.0 clove garlic
- 0.5 teaspoon black pepper
- to taste salt
- to taste fresh parsley
- optional red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt, and place cut-side down on a baking sheet. Roast in the oven for about 30 minutes or until tender.
- While the squash is roasting, heat a large skillet over medium heat. Add the bacon or pancetta pieces and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, keeping the drippings in the skillet.
- In the same skillet, add the minced garlic to the bacon drippings and sauté for 1-2 minutes until fragrant.
- In a separate bowl, whisk together the eggs, Parmesan cheese, black pepper, and a pinch of salt until well combined.
- Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and add to the skillet with the garlic. Stir to combine, allowing the squash to absorb the flavors.
- Remove the skillet from the heat. Gradually pour the egg mixture over the squash, tossing continuously to ensure it coats everything evenly without scrambling the eggs. The heat from the squash will cook the eggs gently, creating a creamy sauce.
- Mix in the crispy bacon and adjust seasonings if necessary. Serve immediately, garnished with fresh parsley and optional red pepper flakes for a bit of heat.
Notes
Adjust seasoning to taste. For added heat, use red pepper flakes.