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From our collection of over 10000 free recipes to help you with your diet. |
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Spaghetti Squash alla Carbonara |
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Serves: 6 Carbs Per Serving : 9g (1g is fiber) Prep Time: 45-60 minutes Effort: Easy Ingredients: 1 large spaghetti squash (4 lb) 1/2 lb bacon, cut crosswise into 1/4 inch pieces 1/4 cup dry white wine 1 cup heavy cream 2 egg yolks1/2 cup Parmigiano Reggiano cheese (worth the extra cost to get the real stuff!) 1/4 cup fresh Italian Parsley (flat-leaf), finely chopped black pepper to taste How to Prepare: Pierce the spaghetti squash multiple times with a fork. Bake in a 400 degree oven for 45-60 minutes, until tender. While squash is baking, fry bacon until crisp. Drain fat and set aside on paper towels to drain. Add the wine to the pan and cook for 3-4 minutes on medium until reduced in volume by about half. Reduce heat to low. Beat together egg yolks and cream, then slowly stir into wine mixture. Cook on medium-low until sauce begins to thicken (warning: make sure temperature is not too high or you will end up with scrambled eggs). Once the sauce coats the back of a wooden spoon, return the bacon to the pan and add the parsley. Cook for 1-2 minutes to heat through. Cut the spaghetti squash in half, scoop out seeds, then pull strands out with a fork into a large serving dish. Pour sauce over hot squash. Sprinkle parmesan over all and toss well. Add freshly ground pepper to taste. |
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