Spaghetti Squash According to Alla Carbonara

5 from 5 votes
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 152 kcal


Spaghetti Squash:

  • 0,5 Spaghetti squash
  • 0,5 Telly cherry pepper
  • 0,5 Salt


  • 2 Egg yolks, fresh
  • 150 g Mixed with bacon, sliced
  • 1 Egg
  • 4 tbsp Freshly grated Parmesan
  • Tellicherry pepper
  • Salt
  • Parsley


Spaghetti squash: preheat the oven to 180 °!

  • Season the 1st half of the pumpkin with a little pepper and salt, place in a baking dish and bake for 45 minutes!


  • Cut the bacon into cubes! Put aside! Separate / break eggs! Grate the Parmesan!

Spaghetti Squash:

  • Take the pumpkin out of the oven and scoop out the pumpkin with a fork! This then results in a kind of spaghetti shape! Keep warm in the oven!


  • Whisk the egg yolks, egg and Parmesan well together and heat the pan on the lowest setting. Heat the egg mixture while stirring so that the mixture slowly solidifies but does not freeze! Then fold in the pumpkin spaghetti and season well with pepper! Possibly salt! But it doesn't have to go through the bacon!
  • Now possibly serve in the hollowed out pumpkin! Sprinkle with parsley!


Serving: 100gCalories: 152kcalProtein: 20.7gFat: 7.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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