Print Recipe

Spaghetti Squash Carbonara

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Author: Hungry Huy (adapted from Emeril Lagasse)



  • 2 pounds of spaghetti squash seeds removed
  • 1 teaspoon salt
  • 1/2 tablespoon butter
  • freshly ground black pepper

Carbonara component

  • 1/2 pound bacon cut into small/medium strips
  • 1 tablespoon minced shallot
  • 2 teaspoons minced garlic
  • 1/4 cup white wine or chicken broth
  • 2 egg yolks and 1 whole egg
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon salt
  • freshly ground black pepper


  • Brush the cut surface of the squash with melted butter, season with salt and pepper.
  • Place on a plate with ~1/4" water and cover. Microwave for 7 minutes, then add 90 seconds at a time until it's done to your liking. Mine took about 12 minutes.
  • Let it cool for a few minutes, then gently pull the squash threads out with a fork.
  • Over medium heat, sauté bacon until just about crispy.
  • Pour off most of the fat, then add shallots and garlic and sauté until brown. Add your white wine or broth and sauté until the liquid is completely evaporated.
  • In a mixing bowl, whisk together eggs, cheese, and parsley. Season with salt.
  • Add eggs to the bacon and warm it up, while continuously mixing to prevent the eggs from fully cooking.
  • Add squash to the pan and toss until warmed through. Add more salt and pepper if necessary.
  • Top with some more parsley and serve.