A little indulging on a Friday… Spaghetti Squash Carbonara.
When trying to think of how to deplete a few items in my fridge, cook a hearty meal and not have to run to the grocery store, I realized that I had a spaghetti squash that I had picked up last week, as well as some left over pancetta from my Girlfriends Thanksgiving. I googled “pancetta and spaghetti squash”.
BAM! Up it came… Spaghetti Squash Carbonara. I had no idea what to expect, but figured that I could trust the Chef who’s recipe it was. Thank you Emeril Lagasse for this delicious recipe!
KBW and I poured ourselves a glass of wine, tossed the squash in the oven to cook for an hour, put our feet up while the squash baked, and then went to work. Well, it wasn’t really much work. Turned out this recipe took about 10 minutes after the squash was cooked. We tossed around the proper ingredients, topped ourselves off with a little more wine, one or two more times, and devoured this new dish.
Side note: I love spaghetti squash. Whether I add some homemade pesto into it, or just sauté it with fresh herbs and some olive oil… this certainly is a go-to of mine during the week.
Ingredients for the sauce:
½ lb. pancetta, sliced thinly into small strips
1 Tbl. Minced shallot
2 tsp. minced garlic
¼ c. white wine
2 egg yolks plus 1 whole egg
1 c. freshly grated parmigiano-reggiano
2 Tbl. Chopped parsley leaves
Preheat your oven to 375*F. Cut your spaghetti squash in half, length wise. Scoop out seeds and throw away. Place in oven with a little pad of butter and some salt and pepper sprinkled onto the inside of the squash. Bake for 1 hour. Remove from oven and shred inside of squash with a fork into a glass bowl, and set aside.
In a large sauce pan, over medium heat, sauté and cook pancetta until it starts to become light brown. Skim fat if need be. Add shallots and garlic. Sauté one minute until the garlic and shallots start to become caramelized and fragrant. Add white wine. Cook until the liquid has completely evaporated.
In a glass bowl, whisk eggs, cheese and parsley together. Season with salt and pepper. (Be careful not to over season with salt. Pancetta has a very salty taste to begin with…) Combine egg mixture with pancetta mixture over low heat. Make sure not to cook eggs entirely through. Add spaghetti squash and toss to combine. Serve hot.