Spaghetti Squash Carbonara for Sarah!
Sarah was curious about spaghetti squash and I happened to have one, so this is what we came up with!
2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds), halved and seeded
1/2 pound bacon or pancetta, cut into small strips crosswise
1 tablespoon minced shallot
2 teaspoons minced garlic
1/4 cup white wine
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped parsley leaves (I left this out)
I actually microwaved the spaghetti squash. Pierce a few holes in it with a fork, place it on two paper towels, and microwave for about 10 minutes, turning every few minutes. It's done when the skin is tender to the touch. Cut the squash in half, scoop out the seeds and then take a fork to get the inside out. The inside of the squash is naturally in the form of spaghetti-looking noodles. In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.
In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.