Steps to Make Spaghetti Carbonara Original Rezept

Spaghetti Squash Carbonara

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Recipe Summary Spaghetti Squash Carbonara

If you've ever wondered what to do with a spaghetti squash, or you're tired of serving it with marinara sauce, here's a recipe for you. It's special enough for company and simple enough for every day. Based on the classic spaghetti carbonara, spaghetti squash is roasted in the oven and finished with a sauce of garlic, leeks, white wine, Parmesan, and a bit of bacon.

Ingredients | Spaghetti Carbonara Original Rezept

1 pinch sea salt, or to taste

1 pinch freshly ground black pepper, or to taste

1 large spaghetti squash, halved and seeded

3 eggs, beaten

1 cup freshly grated Parmesan cheese

3 tablespoons chopped fresh parsley, plus extra for garnish

¼ pound bacon, cut into 1/4-inch pieces

1 leek, cleaned and chopped

2 cloves garlic, minced

⅓ cup white wine

1 tablespoon Parmesan cheese, or to taste, to garnish

Directions

Preheat oven to 375 degrees F (190 degrees C).

Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.

Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.

Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.

Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.

Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.

Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.

You can make this vegetarian by omitting the bacon and using smoked salt in place of the sea salt (I suggest hickory-smoked sea salt) to get that smoky flavor. Or, you can simply omit the bacon entirely and use olive oil to cook the vegetables.

Info | Spaghetti Carbonara Original Rezept

prep: 20 mins cook: 1 hr 20 mins total: 1 hr 40 mins Servings: 4 Yield: 4 servings

TAG : Spaghetti Squash Carbonara

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