January is the time when we all strive to lighten up after the indulgence of the holiday season. In this take on spaghetti carbonara, Ashley swaps roasted spaghetti squash for noodles, which keeps the dish gluten free and lighter than the traditional version. This recipe appeared in the Wall Street Journal in a four-part series in the "Slow Food Fast" column. Read the full story here.
Spaghetti Squash Carbonara
Total time: 30 minutes Serves: 4
- 1 medium spaghetti squash
- Kosher salt and freshly ground black pepper
- 10 ounces thick-cut bacon, cut into ½-inch dice
- 5 egg yolks
- 1½ cups grated Parmesan, plus more to taste
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Halve squash lengthwise and scoop out seeds. Season squash generously with salt and pepper, then place, cut-side down, on lined baking sheet. Roast squash until fork tender, 25-30 minutes.
2. Meanwhile, set a medium skillet over medium-low heat. Add bacon and cook, stirring occasionally, until fat renders and bacon crisps, 10-15 minutes. Fill a medium pot with 3 inches of water and bring to a gentle simmer.
3. In a medium heatproof bowl, whisk together yolks and Parmesan. Mixture should be as thick as glue; add more cheese if needed. Run the tines of a fork through the cooked squash so flesh separates into spaghetti-like strands. Carefully transfer strands to pan with bacon and gently stir to combine.
4. Transfer squash-bacon mixture to bowl with eggs and gently toss to combine, taking care to keep strands intact. Set bowl over pot of simmering water and gently toss squash until sauce thickens and coats strands, about 1 minute. Season with salt and pepper, and add more cheese to taste. Serve immediately.