- 1 large spaghetti squash
- 1/2 cup grated parmesan cheese
- 2 large egg yolks
- 1/2 tsp salt
- 1 tsp ground black pepper
- 5 oz panceta
- 1 clove garlic
- 1/4 tsp crushed red pepper flakes
- 1/2 cup heavy cream
- 1/4 cup fresh flat-leaf parsely leaves
- I added 6ox packs of blackened chicken from the deli to mine (chopped up, added with the garlic)
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes at 400 degrees or until lightly browned on the outside, and slightly tender on the inside.
- Use a fork to scrape the inside of the squash into spaghetti-like strands and place it into a bowl.
- In a separate bowl, mix together the parmesan cheese, egg yolks, salt, and pepper and set aside.
- Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, for about 7-8 minutes, until crisp. Add the garlic and red pepper flakes to the skillet and cook, stirring for about 1 minute, until the garlic is fragrant. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a simmer. Reduce the heat to medium-low and add the squash strands. Toss together until squash is coated.
- Add the parmesan and egg mixture slowly and toss to gently cook the eggs and make a creamy sauce. Turn off the heat and stir in the parsley. Serve with more Parmesan and parsley for garnish if desired.