Spaghetti Squash Carbonara Style

Spaghetti Squash Carbonara Style


  • 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)


  • 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
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