Spaghetti squash carbonara pasta
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish proves that spaghetti squash can be a worthy substitute for pasta, even in an Italian dish like pasta Carbonara, and it will still be just as delicious. Cooked spaghetti squash separates very easily into long, pasta-like strands. It's typically baked for this, but boiling it in the microwave is even quicker. 15 minutes and your vegetable spaghetti is ready. Toss it with Carbonara sauce, made with Italian pancetta bacon, Parmesan cheese, heavy cream, egg yolk, and plenty of aromatic black pepper. It's the perfect pasta for those watching their carbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large spaghetti squashes (a little over 1 kg each)
- 3/4 cup grated Parmesan cheese, plus extra for serving, if desired
- 1 large yolk
- 120 g pancetta, cut into 0.5 cm cubes.
- 1 small clove of garlic, crushed
- 1/4 tsp red pepper flakes
- 1/3 cup heavy cream
- 1/4 cup parsley leaves, chopped
- Green salad for serving
We recommend
Recipes with similar ingredients: spaghetti squash, eggs, pancetta, garlic, red pepper flakes, cream, parsley, leaf lettuce
Cooking the dish according to the recipe:
- Using a serrated knife, cut the squash in half crosswise. Scoop out the seeds with a spoon and discard. Place the squash on a microwave-safe plate, cover tightly with plastic wrap, and microwave on high until tender and easily shredded with a fork, 13-14 minutes. Use a fork to scrape the spaghetti squash into a bowl.
- Meanwhile, in a medium bowl, combine the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of black pepper.
- In a large skillet over medium-high heat, cook the pancetta, stirring, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium, add the squash, and toss to coat completely.
- Add the Parmesan mixture and gently stir until the yolks cook and create a creamy sauce. Stir in the parsley. Divide among 4 plates and serve, sprinkled with Parmesan cheese if desired, with a green salad on a separate plate.
Categories:
Similar recipes
