Spaghetti Squash Carbonara Style

Ingredients

• 2 teaspoons salt, divided
• 2 Tablespoon Extra Virgin Olive Oil, divided
• 1 ¼ teaspoons fresh cracked black pepper
• 1 large spaghetti squash (about 2 pounds)
• 4 slices pancetta, cut into small strips crosswise
• 2 teaspoons minced garlic
• ¼ cup chicken broth
• 2 egg yolks plus 1 whole egg
• 1 cup freshly grated Parmesan cheese
• Fresh thyme for garnish (optional)

Instructions

• Preheat the oven to 375 F
• Cut the squash in half and prick the skin with a fork
• Coat a foil lined pan with oil and then sprinkle with 1 tsp salt and 3/4 tsp. pepper.
• Bake halves open face down for 1 to 1 ½   (once done let cool a bit)
• Scoop out any seeds and shred the squash with a fork
• Transfer to a large bowl
• In a large sauté pan, over medium heat, cook the pancetta until it becomes crispy then add garlic
• Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated.
• In a medium bowl, whisk the eggs together with the cheese
• Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan
• Add the spaghetti squash to your favorite plate and pour mixture on top (or mix to combine)
• Garnish with thyme and serve immediately