How to Cook Spaghetti Squash Carbonara
A low carb version of Carbonara using Spaghetti Squash
Servings: 4
Ingredients
- 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
Instructions
- 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.