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Gluten-Free Spaghetti Squash Carbonara

Serves: 2
Hands On Time: 
Total Time: 


1 large spaghetti squash, halved lengthwise and seeded
1/4 cup extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1 cup water
4 strips bacon, cut into 1-inch pieces
4 large egg yolks, beaten
1/2 cup finely grated Pecorino Romano cheese, plus more for serving
3 tablespoons freshly chopped chives


Heat the oven to 400 degrees.

Drizzle oil into the flesh of the squash and season liberally with salt and pepper. Place into a baking dish cut-side-down, then add water to the dish. Roast until squash is tender but not mushy, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Use a fork to scoop out the squash into long, spaghetti-like strands.

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Add the squash and toss to coat with the fat. Remove from the heat and, while stirring constantly to prevent scrambling, add the egg yolks, cheese and chives. Once the squash is coated with the yolk mixture, season with salt and a generous amount of black pepper. Drizzle with a little more olive oil and sprinkle with additional cheese. Serve immediately.

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