Grammy's Kitchen · Carbonara · Spaghetti Squash Carbonara
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 7 cooks on www.allrecipes.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 1 large (4 to 5 pound) spaghetti squash |
| 40 g | 3 tablespoons olive oil, divided |
| salt to taste | |
| 227 g | 8 ounces pancetta, cut into 1/4-inch dice |
| 100 g | 2 large egg yolks |
| 118 g | 1/2 cup water |
| 7 g | 1 tablespoon freshly ground black pepper |
| 28 g | 2 tablespoons unsalted butter, cubed |
| 50 g | 1/2 cup grated Parmigiano Reggiano |
| 56 g | 1/2 cup grated pecorino |
| 12 g | 2 tablespoons chopped Italian parsley to garnish |
Method: 9 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My first attempt resulted in overcooked spaghetti squash (mushy) so I abandoned the entire process. This would have been a disaster with mushy squash. Take two was much better - I used less oil and watched it like a hawk, as not all squash is created equal! Th” — a cook, 4★
“What a surprise hit! To speed the process up, I microwaved the spaghetti squash for about 15 min, flipping over halfway through. While I love the roasting process, spaghetti squash is one that can be microwaved without compromising the texture or flavor (I thi” — a cook, 5★