Spaghetti Squash Carbonara

01Method

1. 1

   Heat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

2. 2

   Slice off about an inch from both ends of the squash, then cut it crosswise into three even rings. Scoop out all the seeds with a spoon.

3. 3

   Lay the squash rings on the prepared baking sheet, brush both sides with olive oil, and season generously with salt.

4. 4

   Roast until the flesh is fully tender and the strands pull apart easily, 1 to 2 hours. Use two forks to separate the strands into spaghetti-like threads.

5. 5

   While the squash roasts, cook the pancetta in the remaining olive oil over medium heat until it reaches your desired level of browning, about 5 to 10 minutes. Remove from heat and set aside.

6. 6

   In a large mixing bowl, whisk together the egg yolks, water, and a generous amount of black pepper.

7. 7

   Add the hot squash strands to the bowl along with the butter and cooked pancetta, including all the rendered fat from the pan. Toss thoroughly with forks until well combined. If desired, set aside a small portion of pancetta to garnish the finished dish.

8. 8

   Fold in both cheeses and toss again. Adjust seasoning with salt as needed. Transfer the mixture to a shallow baking dish and sprinkle a little extra Parmigiano Reggiano on top.

9. 9

   Return the dish to the 400 degrees F (200 degrees C) oven and bake until heated through, about 15 minutes. Finish by scattering the reserved pancetta, a bit more grated cheese, and the chopped parsley over the top before serving.