Spaghetti Squash Carbonara 

We are big pasta lovers. Who isn't right? However, with a wedding coming in hot we can't quite indulge like we want to. I am a huge fan of spaghetti squash and love that it even resembles actual spaghetti. Carbonara seems to be characterized as an overly indulgent pasta dish that is rich and fattening. That's not the case. A lot of restaurants or store bought carbonara's are loaded with cream and cheese, this recipe has minimal amount of cheese and gets most of its flavor from eggs. Long story short, it's the bomb.com. 

Ingredients:

2 Spaghetti squash, cut in half

5 oz Pancetta or bacon, diced

1 Small onion, minced

4 Garlic cloves, minced

4 Large eggs, beaten

1 Cup frozen peas

1 Cup Parmigiano-Reggiano, extra for topping

Salt and fresh black cracked pepper, to taste

Chopped parsley for garnish 

For the spaghetti squash: 

Split the squash in half, scoop out all the seeds and stringy flesh. Pre heat an oven to 400 degrees. Drizzle them generously with olive oil, salt, and pepper. Create a water bath by adding a little bit of water to a sheet tray and place the squash on the tray. The water will steam and help cook the squash without making them mushy. I cooked the squash for about 20-25 minutes. Once they're cooked enough, the flesh will separate easily with a fork and resemble thin noodles. 

For the sauce:

1. Render the pancetta till crispy. Remove some of the fat if you used bacon. 

2. Sweat the garlic and onion until fragrant. Remove the pan from the stove.

3. Whisk together the remaining ingredients in a bowl. While the spaghetti squash is till hot, add all of it to the egg mixture. This will slightly heat the egg mixture without curdling the eggs. 

4. Add the egg mixture to the slightly hot pan with the pancetta, onion and garlic. Whisk quickly so that the eggs don't curdle. The mixture will slowly thicken. Season to taste with salt and pepper.

5. Finish with parsley and more cheese. Enjoy!