Description
Silky strands of spaghetti squash embrace classic Italian carbonara with a low-carb twist. Rich pancetta, creamy eggs, and sharp Parmesan cheese meld together, offering you a guilt-free comfort meal that satisfies without compromise.
Ingredients
Scale
Main Ingredients:
- 1 large spaghetti squash
- ¾ cup (90 grams) bacon bits (cooked)
- ½ cup (75 grams) green peas (raw or cooked; canned works in a pinch)
- ½ cup (50 grams) grated parmesan cheese
Seasoning and Flavor Enhancers:
- 4 cloves garlic (minced)
- 1 tablespoon olive oil
- Sea salt (to taste)
Binding Ingredients:
- 1 large egg
- 6 tablespoons (90 milliliters) heavy cream (double cream)
Instructions
- Carefully slice the spaghetti squash in half lengthwise, revealing the inner seeds. Scoop out the seeds using a spoon, creating a clean cavity in each half.
- Position the squash halves cut-side down on a parchment-lined baking sheet. Slide into a preheated oven at 375°F (191°C) and roast for 35-40 minutes until the skin becomes tender and easily pierced with a fork.
- While the squash roasts, prepare the bacon. Dice the bacon into small, uniform pieces and mince the garlic finely to ensure even cooking.
- Heat olive oil in a large skillet over medium-high heat. Add the chopped bacon and minced garlic, allowing them to sizzle and become golden brown, releasing their aromatic flavors for 2-3 minutes.
- Introduce the green peas to the skillet. If using fresh peas, sauté them until they turn a vibrant green and become slightly tender, approximately 3-5 minutes. For pre-cooked or canned peas, simply warm them through.
- In a separate mixing bowl, whisk together heavy cream, a whole egg, and freshly grated parmesan cheese until the mixture becomes smooth and well-incorporated.
- Once the spaghetti squash is fully roasted, use a fork to gently scrape the flesh, creating spaghetti-like strands. Transfer the hot squash strands to the skillet.
- Pour the cream and egg mixture over the squash strands, stirring gently to coat evenly. Fold in the bacon and pea mixture, ensuring all ingredients are well distributed.
- Season with sea salt to enhance the flavors, adjusting to personal taste preferences.
- Transfer to serving plates, garnishing with additional grated parmesan cheese and freshly chopped parsley for a vibrant, elegant presentation. Serve immediately while warm.
Notes
- Bacon transforms from soft to delightfully crispy when cooked slowly over medium heat, releasing rich, salty flavors that elevate the entire dish.
- Freshly minced garlic bursts with intense aroma and depth, creating a more vibrant taste profile compared to pre-packaged alternatives.
- Pouring creamy sauce over steaming hot squash gently tempers the egg mixture, resulting in a luxuriously smooth carbonara without risking scrambled eggs.
- Thorough whisking ensures the sauce becomes silky and uniform, blending parmesan, cream, and eggs into a perfectly balanced coating.
- Roasting squash face-down on the baking sheet concentrates natural sweetness and prevents excess moisture, guaranteeing perfectly tender pasta strands.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 291.3
- Sugar: 2.9g
- Fat: 19g
- Saturated Fat: 9.5g
- Carbohydrates: 15.8g
- Fiber: 4.6g
- Protein: 15.2g
- Cholesterol: 236mg