I believe, or at the least hope, most individuals have a type of recipes of their repertoire that, when it comes collectively, looks like magic. It could possibly be a loaf of honey-brown challah, constructed from braiding collectively pillowy strands of dough. Maybe it is a pot of braised oxtails — it is wonderful how warmth and wine and a little bit salt can rework sinewy meat into one thing that melts in your mouth, particularly when stirred through a bowl of buttery orzo.
For me, that recipe is spaghetti carbonara. It has been for years as a result of it is easy and low-cost, however actually does really feel like culinary alchemy once you pull it off. With only a few egg yolks, some grated cheese and pasta water, you possibly can create a golden, velvety sauce that feels very luxe. Add in your alternative of cured pork and prime with extra cheese (clearly), and the entire dish is simply form of dreamy.
I believe that is why I began leaning on that recipe closely in the course of the first few months of quarantine. It is creamy, carb-heavy consolation that comes collectively in only a few minutes. If I used to be careworn in regards to the pandemic, I might make carbonara. If I used to be fretting about the way it felt like all my days had been working collectively, I took solace in the truth that it then meant that it may at all times be carbonara time. Moreover, the dish’s primary substances had been all relatively smart pandemic purchases: dried pasta is basically eternal, while bacon and eggs can all be saved safely for a couple of weeks.
However girl can’t reside on yolk-soaked noodles alone.
Heading into fall, it grew to become obvious that it was time to toss some extra greens into my meals — and that the beneficiant sprint of parsley that I stirred by means of my carbonara simply wasn’t sufficient. Thus, spaghetti squash carbonara was created.
When uncooked, spaghetti squash seems like your common squash, however as soon as it is roasted, its flesh could be pulled into skinny ribbons that seem like (you guessed it) spaghetti. Since this recipe would not have pasta water, I’ve added in a couple of tablespoons of heavy cream, which actually provides to the velvety texture of the sauce.
Spaghetti Squash Carbonara
Makes 4 to six servings
1 giant spaghetti squash (about 2 lbs.)
2 tablespoons of olive oil, divided
⅔ cup cubed pancetta or chopped bacon (about 7 slices)
2 giant egg yolks
¾ cup grated parmesan cheese, plus further for garnish
3 tablespoons of heavy cream
1 tablespoon chopped recent parsley
Salt and pepper to style
1. Preheat your oven to 400 levels.
2. Slice the spaghetti squash in half lengthwise, from stem to tail. Take away seeds and brush the insides of the squash with 1 tablespoon of olive oil. Place them face-side down on a baking sheet and poke a number of holes within the squash pores and skin utilizing a fork. Permit it to bake for 40 minutes.
3. Take away from the oven and let the squash cool to room temperature. Flip it over and use a fork to rake by means of the flesh to create noodles. Discard the skins and put aside the noodles.
4. In a big skillet, warmth the remaining one tablespoon of olive oil over medium warmth. Add your pancetta or bacon and permit it to crisp, stirring often.
5. Take away the cubed pancetta or bacon from the skillet and permit it to empty on a paper towel. Reserve the remaining pork fats within the pan.
6. In a small bowl, whip the egg yolks, cheese and cream in a bowl. Put aside.
7. Add the spaghetti squash and pancetta again into the skillet, heating completely, then eradicating from warmth. Whereas it is nonetheless heat, drizzle within the yolk and cheese combination whereas stirring the squash. The squash must be heat sufficient to softly cook dinner the egg, however not so scorching that it scrambles. As soon as the yolk combination is totally added, give the squash a couple of extra tosses to completely mix. Add salt and pepper to style.
8. Garnish with parsley and extra parmesan cheese if desired.