If you love classic carbonara but want to try something a little different, this spaghetti squash version is a delicious option! Instead of traditional pasta, you’ll use tender strands of roasted spaghetti squash, tossed with crispy pancetta, eggs, and Pecorino Romano cheese to create a rich, silky sauce. It’s simple, comforting, and full of that savory flavor you expect from carbonara. Plus, roasting the squash gives it a slightly sweet, nutty flavor that pairs beautifully with the salty pancetta and sharp cheese.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- 2 ounces pancetta, cut into ¼ inch cubes
- 1 large egg
- 2 large egg yolks
- 2 ounces finely grated Pecorino Romano cheese, plus more for serving
- ½ teaspoon freshly ground black pepper
Directions
Step 1: Prepare the spaghetti squash.
First, preheat your oven to 400°F and position a rack in the center. Carefully cut the spaghetti squash in half lengthwise, then scoop out the seeds with a spoon. Next, rub the cut sides of the squash with the oil and sprinkle them with kosher salt. Place the squash halves cut side down on a large baking sheet. This helps the squash roast evenly and develop a little color as it cooks.
Step 2: Roast until tender.
Slide the baking sheet into the oven and roast the squash for about 35 to 45 minutes. You’ll know it’s ready when the flesh is tender and lightly browned around the edges. Once it’s done, remove it from the oven and let it cool slightly so it’s easier to handle. You don’t want it to get completely cold, though, since you’ll be warming it up again later.
Step 3: Turn the squash into spaghetti-like strands.
Once the squash is cool enough to handle, grab two forks and gently scrape the flesh away from the skin. As you scrape, the squash will separate into long, spaghetti like strands. Next, transfer the strands to a fine mesh strainer set over a bowl. Gently press the squash to remove as much excess liquid as possible. This step is important because too much moisture can leave your carbonara watery instead of rich and silky.
Step 4: Cook the pancetta.
While the squash drains, place the pancetta in a medium skillet over medium-low heat. Cook for about 10 to 12 minutes, stirring occasionally, until the pieces are browned and crispy. Once the pancetta is ready, remove the skillet from the heat, leaving the pancetta and its rendered fat in the pan. That flavorful fat will help coat the squash and bring the whole dish together.
Step 5: Whisk together the egg and cheese mixture.
Now it’s time to prepare the creamy carbonara sauce! In a large, heatproof bowl, whisk together the whole egg, egg yolks, grated Pecorino Romano, and freshly ground black pepper until everything is well combined. Set the bowl aside near the stove so it’s ready when the squash is hot. Since the sauce relies on the heat from the squash to cook the eggs gently, you’ll want everything within reach for the next step.
Step 6: Warm the spaghetti squash.
Add the drained spaghetti squash strands to the skillet with the pancetta. Return the skillet to medium heat and toss everything together with tongs for about 1 to 2 minutes. Keep tossing until the squash is thoroughly heated through and steaming hot. The pan should also be dry, with no excess liquid pooling at the bottom. This helps the egg and cheese mixture cling to the squash instead of becoming watery.
Step 7: Toss everything together to make the sauce.
Here’s where the magic happens! Quickly transfer the hot squash and pancetta into the bowl with the egg and cheese mixture. Immediately toss everything together with tongs, working quickly so the heat from the squash gently cooks the eggs and melts the cheese into a smooth, glossy sauce. If the mixture seems a little thick, keep tossing to help everything coat the strands evenly. Avoid pouring the egg mixture directly into the hot skillet, since the direct heat can scramble the eggs. Using the bowl instead helps you get that creamy carbonara texture.
Step 8: Garnish and serve your spaghetti squash carbonara.
Finally, divide the spaghetti squash carbonara among serving bowls. Sprinkle extra Pecorino Romano over each portion and add another pinch of freshly ground black pepper if you’d like.
Serve it right away while the squash is warm and the sauce is silky. Enjoy every bite of this lighter twist on a classic comfort-food favorite!
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