Spaghetti Squash Carbonara
1 medium Spaghetti Squash
as needed Salt and Black Pepper
10 oz. thick-cut bacon, ½ inch dice
5 large Egg Yolks
1½ cups Grated Parmesan Cheese plus
Line a baking sheet with parchment paper. Halve squash lengthwise and scoop out seeds. Season squash with salt and pepper generously and place cut-side down on the parchment paper. Place in a pre-heated 400-degree oven for 25-30 minutes or until fork tender. Meanwhile, set a medium skillet over medium-low heat. Add bacon and cook, stirring occasionally, until fat renders and bacon crisps (10-15 minutes). Fill a medium pot with 3 inches of water and bring to a gentle simmer. In a medium heatproof bowl, whisk together egg yolks and Parmesan. Mixture should be as thick as glue; add more cheese if needed. Run the tines of a form through the cooked squash so flesh separates into spaghetti-like strands. Carefully transfer strands to pan with bacon and gently stir to combine. Transfer squash-bacon mixture to bowl with eggs and gently toss to combine, taking care to keep strands intact. Set bowl over pot of simmering water and gently toss squash mixture until sauce thickens and coats strands (about 1 minute). Season with salt and pepper, and add more cheese to taste. Serve immediately.
Note: You could add some red pepper flakes to give it a little heat, if you like.
Ideas for Future Efforts______________________________________