# What You'll Need:
→ Spaghetti Squash
01 - 1 large spaghetti squash (approximately 3 pounds)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Carbonara Sauce
05 - 3 large eggs
06 - 1 cup freshly grated Parmesan cheese, plus extra for serving
07 - 1/2 teaspoon freshly ground black pepper
→ Pancetta & Aromatics
08 - 6 ounces pancetta or thick-cut bacon, diced
09 - 2 cloves garlic, minced
10 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Steps to Follow:
01 - Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and remove seeds. Brush cut surfaces with olive oil and season with salt and pepper. Place squash cut side down on a parchment-lined baking sheet.
02 - Roast for 35 to 40 minutes until flesh is tender and strands separate easily with a fork. Allow to cool slightly after roasting.
03 - While squash roasts, whisk eggs, Parmesan, and black pepper in a mixing bowl until smooth. Set aside.
04 - In a large skillet over medium heat, cook pancetta until golden and crisp, approximately 5 to 7 minutes. Add minced garlic and sauté 1 minute. Remove skillet from heat.
05 - Use a fork to scrape the squash into strands. Add the squash to the skillet with pancetta and garlic, tossing gently to distribute.
06 - With the skillet off the heat, immediately pour the egg-Parmesan mixture over the squash and toss vigorously until a creamy sauce forms, using residual heat to cook the eggs.
07 - Plate immediately. Garnish with additional Parmesan, cracked pepper, and fresh parsley as desired.
