This spaghetti squash carbonara is as velvety and creamy as carbonara should be. It's infused with the smokiness of bacon, yet made without the carbs or cream - it's almost too good to be true! Authentic carbonara sauce, as you get in Italy, is made from luscious egg yolks, parmesan, and black pepper. Leave the cream in the fridge while achieving a luxurious, velvety coating on your spaghetti squash.
Ingredients
2mediumspaghetti squashes
4stripsbacon, sliced
2clovesgarlic, minced
2largeegg yolks
1cupgrated parmesan cheese
½ teaspoonEACH: salt and pepper
Minced parsley , to serve
Instructions
Turn your oven to 425 degrees Fahrenheit. Cut the spaghetti squashes in half and remove the seeds and membranes. Drizzle a little olive oil into the middle and place them cut side up on a baking sheet. Roast for 30-35 minutes, until they can be pierced with a knife.
2 medium spaghetti squashes
While the squash is baking, prepare the carbonara sauce. Cook the bacon in a large frying pan over medium-high heat until crispy. Remove the bacon from the pan and pour off all but a tablespoon of the bacon grease. Add the garlic and cook for 1 minute and then remove the pan from the heat.
4 strips bacon
Add the garlic and cook for 1 minute and then remove the pan from the heat.
In a medium-sized bowl, mix the egg yolks, parmesan cheese, salt, and pepper..
2 cloves garlic, 2 large egg yolks, 1 cup grated parmesan cheese, ½ teaspoon EACH: salt and pepper
Remove the cooked spaghetti squash from the oven and let them cool for a few minutes. Then scrape the insides with a fork to remove the long spaghetti-like strands and place it into the pan with the garlic
Pour the egg mixture into the pan and mix everything together. NOTE: there should be enough heat from the hot spaghetti squash to cook the eggs and make a creamy sauce. If not, put the pan back on the heat for 1-2 minutes.
Minced parsley
Serve the spaghetti squash carbonara topped with the crispy bacon and some minced parsley.