Spaghetti Squash Carbonara is living proof that the spaghetti squash craze is here to stay. I’m seeing spaghetti squash as serious viable menu entrees in nice restaurants.
Spaghetti squash carbonara now joins good company at Spinach Tiger if you remember this shrimp recipe.
This time, instead of tomatoes, I’m applying a northern Italian spin making spaghetti squash carbonara. It’s been a long time since I’ve made carbonara here with actual spaghetti so it wasn’t too hard to transfer this recipe to be keto or paleo friendly.
What is Spaghetti Carbonara?
Carbonara is a pasta made with egg, hard cheese (usually pecorino), a cured pork (guanciale or pancetta) and pepper.
Guanciale comes from the jowl of the pig, but is not easily found in the United States. I use pancetta, which comes from the belly of the pig, is often aged with herbs, and also has a different flavor from bacon.
I’ve been lucky enough to eat spaghetti alla carbonara in Rome where the dish originates and it was quite memorable, nuanced, not heavy, but yielding enough good flavor.
I particularly like the use of pancetta in this recipe, because it gives it that little extra Italian flavor. You can substitute with bacon if you prefer.
My original carbonara recipe was for an entire pound of pasta. You would probably have to make a lot of spaghetti squash to get that amount, so this recipe is cut down considerably.
The first thing you need to know how to do is make spaghetti squash and I have that recipe here.
The rest is easy.
Important Ingredients for Spaghetti Squash Carbonara
If you unfamiliar with Pecorino, it’s a hard sheep’s cheese, tangy and salty. It adds a jolt of flavor, and it’s the Italian cheese I use the most.
- Spaghetti Squash
- Pecorino Cheese AND Parmesan Cheese
- Pancetta Bacon (or bacon)
- White wine (optional)
Cook your pancetta or bacon while you are making your spaghetti squash. Put aside, until you are ready to bring it all together. Start with a warmed spaghetti squash before adding your ingredients. You will need to serve immediately.
More Low Carb Italian Dishes with Spaghetti Squash
How to Cook Spaghetti Squash Carbonara
- 4 oz. pancetta bacon, either or, or both (sliced into 1/4” inch pieces)
- 2 tablespoons olive oil
- 2 garlic cloves smashed
- 2 tablespoons dry white wine
- 1 large egg I used pasteurized, but you can use very good farm fresh eggs
- 2 tablespoons freshly grated pecorino romano
- 1/4 cup freshly grated parmigiano-reggiano
- black pepper
- 1 tablespoons chopped parsley
- 1 large spaghetti squash
- Make Spaghetti Squash. Set aside.
- Fry garlic in oil until golden and then discard. Add pancetta (or bacon). I used half bacon and half pancetta, but you can do this anyway you like.
- Once crispy, add wine. Before you do that, lower the heat, so the oil and wine do not form a geyser. Be careful, as you add wine, having a lid in hand. Cook for 1 or two minutes. Turn off heat.
- Break egg in bowl l you will serving spaghetti.
- Beat eggs and add in grated cheeses, pepper and half of parsley.
- Reserve an extra tablespoon of parsley for garnish (along with a bit of micro greens).
- Add spaghetti squash to bowl with beaten eggs and toss. Reheat pancetta and add to pasta. Serve at once.
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