I made this Spaghetti Squash Carbonara on a Tuesday when the smoke alarm kept chirping and the dog gave me that why are you like this stare. Anyway. It turned out so good I had to write it down before I forgot. The whole thing has that creamy carbonara vibe, but lighter and a little cheeky, like it put on comfy pants and decided to stay in. Also, I once tried to explain carbonara to my uncle who thinks Parmesan is always the yellow stuff in the green can. He loved this version. He asked for seconds, which in our family is the gold medal.
Oh, and if you have five minutes to peek at technique, I really like how Serious Eats explains the whole egg and cheese emulsion thing. And for roasting the squash, The Kitchn has a sturdy how to that I leaned on when I was getting started.
Why I keep making this
I make this when I want creamy without the heavy. My family goes a bit mad for the crispy bacon bits and peppery bite, and I love that it feels cozy but I can still stand up after eating it. If I am being honest, the first time I tried it, I worried the squash would be wet and weird. It looked odd at the tossing stage and I almost bailed, but then it came together silky and I was like well alright then. I used to scramble the eggs too, a tiny frustration, but I got past that by taking the pan off the heat sooner than I think I should.
What you need, plus a few friendly swaps
- 1 medium spaghetti squash, about 1.2 to 1.5 kg
- 150 g pancetta or thick cut bacon, diced small. If I am in a rush, I use pre diced pancetta. My grandmother always insisted on pancetta from the Italian market, but honestly any good bacon works fine
- 2 large eggs, room temp if you remember
- 1 large egg yolk, for extra silk
- ¾ cup finely grated Parmigiano Reggiano or Pecorino Romano, about 60 to 70 g. I prefer a mix. If all you have is regular Parmesan, it is fine
- 2 cloves garlic, minced. Optional, but I like it
- Freshly cracked black pepper, a good teaspoon plus more
- Salt, just a pinch, since the cheese and bacon are salty
- 1 to 2 tablespoons warm water or chicken broth to loosen the sauce, if needed
- Olive oil, a drizzle
- Chopped parsley, a handful, for finish. Totally optional
Substitutions I have actually tried: turkey bacon works, just add a splash of olive oil to help it crisp. For dairy free, use a plant based Parmesan style cheese, it will not be classic, but it still eats nice. And if you do not have fresh garlic, a little garlic powder is okay, truly.
Let’s cook it
- Heat the oven to 200 C or 400 F. Halve the spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with a little olive oil and a pinch of salt. Place cut side down on a baking sheet and roast 35 to 45 minutes, until the skin gives a little when pressed and the strands pull easily. If you need a reference, peek at this guide.
- Meanwhile, whisk the eggs, yolk, and cheese together in a bowl. Grind in plenty of black pepper. It will be quite thick, more paste than sauce, and that is correct.
- Cook the pancetta or bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Scoop the pieces to a plate. Leave about 1 tablespoon of the fat in the pan. Pour off the rest, but do not toss it yet, you might want a spoonful back for flavor. Contradiction alert, I sometimes keep it all, but that is a bit much for weeknights.
- When the squash is cool enough to handle, use a fork to pull strands into a bowl. This is where I usually sneak a taste. If it seems watery, let it sit a minute and then tilt the bowl and drain off any liquid. I learned this the hard way. Scoop the strands form the shell gently so they stay long.
- Warm the skillet over medium low. Add the garlic to the reserved fat and cook 30 seconds until fragrant. Tip in the squash strands and toss to coat. Get everything cozy and hot, 2 to 3 minutes, but do not brown it.
- Turn off the heat. Really turn it off. Add the egg and cheese mixture and toss quickly with tongs until silky and glossy. If it looks too thick, add a tablespoon of warm water or broth and keep tossing. Do not panic if it looks a bit strange at first, it always does then suddenly becomes smooth.
- Fold in the bacon bits. Finish with more pepper. Taste for salt. It is ready when it clings to the squash in soft ribbons. If you like, sprinkle parsley. Serve right away while it is still shiny.
Little notes I figured out the not so glamorous way
- If the eggs scramble, your pan was too hot. Take it off the heat earlier than you think. The residual warmth is your friend.
- Pecorino brings a sharper bite. I love half and half. All Parmesan is gentler and kid friendly.
- Let the roasted squash rest cut side up for a few minutes. The steam escapes and you lose less flavor, yes, you might get less water too.
- Use pasteurized eggs if you are nervous. I do sometimes. No shame in that.
Variations I have tried, plus one miss
- Mushroom moment: sauté sliced cremini with the bacon until browned, remove, then proceed. Fold them back in with the bacon at the end. So good.
- Green thing: toss in a cup of peas after the heat is off. The warmth wakes them up.
- Lemon lift: a small squeeze of lemon and a little zest brightens everything, but be gentle so it does not fight the cheese.
- The miss: I tried a splash of cream once, thinking it would be lux. It dulled the flavor and made the sauce heavy, I would skip it next time.
Equipment I reach for
- Large skillet, heavy if you have one. I said heavy is essential, but if you only have a regular pan, it still works.
- Rimmed baking sheet for roasting
- Tongs for tossing
- Microplane for cheese. Actually, a box grater is fine if that is what you have
- Mixing bowl and whisk
How I store it
Into an airtight container it goes, up to 3 days in the fridge, though honestly, in my house it never lasts more than a day. Reheat gently on low with a spoon of water to loosen. I think this tastes better the next day, but only if you rewarm it low and slow so it stays silky.
Serving ideas we come back to
- Big green salad with a bright vinaigrette to cut the richness
- Extra black pepper at the table, and a little more grated cheese because why not
- If it is Sunday, a poached egg on top for a bit of drama. Or a fried egg if you are feeling proper hungry
Pro tips I learned the slightly clumsy way
- I once tried rushing the roast and microwaved the squash totally cold inside, and regretted it because the strands turned mushy. Roast until tender and let it rest, it matters.
- I salted early once, before tasting the bacon and cheese, and it went over. Season at the end. Tiny pinches.
- Cheese that is too chunky will not melt smoothly. Grate it fine. If you do not have a microplane, grate then chop it a bit more with a knife.
FAQ, because people keep asking me
Can I make this without bacon
Yes, use mushrooms and a splash of olive oil for richness. Or try diced smoked turkey. Different, but lovely.
Can I microwave the squash
Short answer, yes, poke it all over, microwave 5 to 8 minutes until tender, then scrape. Longer answer, the oven gives better flavor. Your call.
Is pancetta necessary
Nope. Bacon works great. If you are curious about the difference, this quick read from Bon Appetit explains it simply.
My sauce looks curdled, what should I do
Take it off the heat, add a spoon of warm water, and toss like you mean it. It usually smooths out. And if not, it still tastes good, promise.
Can I make this ahead
You can roast the squash and cook the bacon earlier. Keep the egg and cheese mixture separate and combine right before serving. If you mix it all and reheat later, it is still tasty but less glossy.
Is this gluten free
Yes, as written. Just check your bacon and cheese labels to be safe. Some brands sneak things in.
Little digression before I forget. I once made this during a summer thunderstorm, lights flickered, I kept stirring by the window like a scene in a tiny indie movie, and when the sky finally cleared, dinner was ready and it felt weirdly triumphant. Food is funny like that.
Ingredients
- 1 medium spaghetti squash (about 2–3 lb)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 oz pancetta or thick-cut bacon, diced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast until tender, about 35–40 minutes.
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2While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced pancetta or bacon and cook until crisp, about 6–8 minutes. Add the minced garlic for the last minute of cooking, then remove the pan from heat and set aside, leaving the rendered fat in the pan.
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3In a medium bowl, whisk together the eggs and grated Parmesan until smooth and well combined. Season with a pinch of black pepper.
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4When the squash is done, use a fork to scrape the flesh into long strands into a large mixing bowl (discard or reserve the skins). While the strands are still hot, add the crispy pancetta and any pan juices. Immediately pour the egg and cheese mixture over the hot strands and toss vigorously to coat; the residual heat will gently cook the eggs and create a creamy sauce. If the mixture seems dry, add a tablespoon of hot water or reserved squash cooking juices to loosen the sauce.
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5Taste and adjust seasoning with salt and plenty of freshly ground black pepper. Serve immediately, topped with extra Parmesan and chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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