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Spaghetti Squash alla Carbonara

WORK

25

minutes

WATCH

0

minutes

READY IN

25

minutes

for 4 portions

3.3lb / 1.5kg

spaghetti squash (1 piece)

5oz / 140g

bacon

3.5oz / 100g

shredded parmesan

4

eggs

4tbsp

water

1 clove

garlic

3tbsp

olive oil

1 dash

salt

1 dash

pepper

  1. Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon.
  2. Place spaghetti squash with the cut sides down in a microwave-safe baking dish. Fill the dish with about 1/2 inch (1cm) of water. Microwave on high for 10-12 minutes until you can easily pierce the squash with a fork. Take it out of the microwave when it is done to let it cool off a bit.
  3. While the squash is in the microwave, separate the egg yolk from the white, whisk them and add pepper.
  4. Keep some of the parmesan to sprinkle on the final dish and stir the rest of it into the yolk until you get a creamy mash.
  5. Cut bacon into thin slices and fry it in a pan until it starts to get brown. Do not let it get too crispy. Press garlic and add to bacon.
  6. Add water to bacon and mix into egg mash. Do not put egg mash into the hot pan!
  7. Once spaghetti squash is done and is cool enough to handle. Scrape out the spaghetti-like strands with a fork. Add salt and mix.
  8. Pour carbonara sauce over warm spaghetti squash, mix well, add the parmesan previously put aside and serve immediately.

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