Get all the pancetta and egg deliciousness of a carbonara with this lighter-than-pasta spaghetti squash alternative.
1 spaghetti squash, halved lengthwise
2 tablespoons olive oil, divided
1/2 cup pancetta, cubed
2 egg yolks and 1 whole egg, beaten
1/2 cup Pecorino Romano, grated, plus more for garnish
Salt and pepper, to taste
Preheat oven to 400 degrees.
Drizzle 1 tablespoon olive between the 2 halves of squash and season well with salt and pepper. Place cut side down on a lined baking sheet, and bake for 45 minutes to 1 hour, until soft. Rake along the grain to loosen the squash fibers. Save squash shell.
In a large skillet, heat remaining olive oil on medium heat, and add pancetta. Render until golden. Add spaghetti squash, coating in oil. Add eggs and cheese, and cook until thickened. Season with salt and pepper. Place back into squash shell. Garnish with more grated cheese and parsley.
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