Spaghetti squash carbonara recipe is a lighter, vegetable-forward version of classic pasta carbonara. Strands of spaghetti squash are topped with a creamy sauce and salty pancetta.
Ingredients:
1 large spaghetti squash (about 3 pounds)
1 tablespoon olive oil
1/4 teaspoon salt, plus more to taste
4 ounces pancetta, cut into small pieces
1 clove garlic, minced
2 large eggs
1/2 cup finely grated Parmesan cheese, packed
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley or basil, for garnish (optional)
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