spaghetti squash…carbonara.


i’ve been bad.

VERY bad.

well, not as bad as it looks, actually.

that’s carbonara, alright.  but SPAGHETTI SQUASH CARBONARA!!!!  WHAT?????

i’ll admit, i’m rather smug about this.  maybe someone else has already thought of such a thing?  don’t tell me.  let me think i’ve made it up, okay?

thank you.

here’s the glorious recipe…

i recommend you do this in two steps.


  • while you’re eating your antipasti or taco bell or whatever (i love both, equally), cut a spaghetti squash in half lengthwise and drop ’em down on a sheet pan , cut side up.  drizzle a little olive oil over the top and throw into a 400 degree oven.
  • at the same time, throw some bacon in the oven.  4 pieces, maybe?  they bake up nice and crisp in the oven.  start peeking at it after 10 minutes and cook to desired crispness (i recommend almost burnt).
  • after the squash is soft, take it out, let it cool along with the bacon, and wrap it all up and put it in the fridge.

nighty night!


  • shred the flesh of the spaghetti squash with a fork, until you demolish it all.  you should have fluffy spaghetti-like strands.  heat it all up in a frying pan with some olive oil and a pinch of salt to wake up the flavors of the squash.

here’s where things get craaaazy…

  • in a small bowl, whisk together the following:  2 large egg yolks, the juice of a lemon, a ton of parmesan cheese, freshly grated (i’d say about a cup), a couple tablespoons of half and half, the bacon chopped up, and some salt and tons of fresh cracked black pepper.  add nutmeg if you want your guests to be completely baffled.
  • transfer the squash to a plate.
  • add more olive oil to the pan and some minced garlic. SLOWLY drizzle the egg mixture into the pan while whisking ferociously (this is all on medium low heat ~ don’t get it too hot!)
  • in less than a minute, your sauce is cooked!  add the squash back in and toss it all together!

you can put a lid on it and let it sit for a few minutes, so the flavors really start to go crazy in that pan.

my mouth is watering…

when you serve this not-so-sinful carbonara, top with lots of grated parm, fresh cracked black pepper, and fresh basil!  you can also add sauteed mushrooms on the top if you’re in the mood.

i made this when my in-laws were here and they loved it!



Leave a Reply