Ingredients with Measurements:
- 1 medium spaghetti squash
- 4 slices of bacon, chopped
- 3 cloves of garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Baking sheet
- Large skillet
- Mixing bowl
- Fork
Step-by-step instructions:
1. Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
2. Place the squash halves cut-side down on a baking sheet and bake for 35-40 minutes or until the flesh is tender.
3. While the squash is baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
4. In the same skillet, sauté the garlic in the bacon fat until fragrant.
5. In a mixing bowl, beat the eggs and Parmesan cheese together until well combined.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands and add it to the skillet with the garlic.
7. Pour the egg and cheese mixture over the spaghetti squash and stir until the sauce is evenly distributed.
8. Cook the spaghetti squash and sauce over low heat for 2-3 minutes or until the sauce thickens.
9. Add the crispy bacon to the skillet and stir to combine.
10. Season with salt and pepper to taste.
11. Serve the Carbonara Spaghetti Squash hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 375°F
Cooking temperature: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 13g
Protein: 14g
Sodium: 550mg
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked chicken or shrimp to the dish for extra protein.
- Use zucchini noodles instead of spaghetti squash for a lower-carb option.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be careful not to overcook the spaghetti squash, or it will become mushy.
- Use a fork to scrape the flesh of the spaghetti squash into strands, or use a spiralizer for a more uniform shape.
- Reserve some of the pasta water to thin out the sauce if it becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Carbonara Spaghetti Squash in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Carbonara Spaghetti Squash in individual bowls, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- A crisp green salad with a vinaigrette dressing pairs well with this dish.
- A glass of white wine, such as Pinot Grigio or Chardonnay, complements the flavors of the Carbonara Spaghetti Squash.
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as broccoli or asparagus
Troubleshooting advice:
- If the sauce becomes too thick, add a splash of pasta water to thin it out.
- If the sauce becomes too thin, cook it over low heat for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the spaghetti squash until it is fully tender to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carbonara is a traditional Italian pasta dish that originated in Rome. The dish typically consists of spaghetti, eggs, cheese, and bacon or pancetta.
Flavor profiles:
The Carbonara Spaghetti Squash has a rich and creamy sauce with salty bacon and tangy Parmesan cheese.
Serving suggestions:
Serve the Carbonara Spaghetti Squash as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian