Spaghetti Squash Carbonara

Ingredients & Substitutions

Here I explain the best ingredients for my spaghetti squash carbonara recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Spaghetti Squash – Pick one that feels firm and heavy for its size. For more on choosing (and cooking) it, see my baked spaghetti squash guide.
• Bacon – I highly recommend the flavor from cooking the bacon here for the best smoky flavor! Besides, freshly cooked slices leave drippings to cook the veggies. Real bacon bits can work in a pinch, but the pan will need a little oil.
• Eggs – In carbonara, eggs combine with cheese, cream, and the warm noodles to create the creamy sauce. (You don’t cook them into scrambled eggs!) I used to make this spaghetti squash carbonara with just a whole egg, but after additional testing, I found that adding an extra yolk makes the sauce richer and silkier.
• Heavy Cream & Parmesan Cheese – These combine with the eggs to form the sauce. While classic Italian carbonara gets its creaminess from eggs and cheese alone, I add a little cream for an extra silky texture. Don’t use milk, it’s too thin. I used Parmesan because I always have it around, but you can also use Pecorino Romano (which is what all the versions I had in Italy used). I recommend finely grated cheese, so it mixes in smoothly.
• Green Peas – For little pops of sweetness. Fresh or frozen peas both work great here. Canned peas are not ideal because they’re already soft and too mushy for this dish.
• Garlic – I love fresh minced garlic here to flavor the sauce, but 1/2 teaspoon of garlic powder works.
• Olive Oil, Sea Salt, & Black Pepper – For roasting the squash, plus more pepper to give the sauce its familiar bite. I wait until the end to add more salt because the bacon and Parmesan are already salty.
• Fresh Parsley – Optional garnish if you like. I always add it for some freshness.

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How To Make Spaghetti Squash Carbonara

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prepare the squash. Slice it lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt. (I use this baking sheet.)
2. Roast it cut-side down. Bake until a knife goes in with a little resistance. It should be tender enough to shred, without turning mushy.

3. Cook the bacon. I add it to the pan cold, then fry over medium-low heat, turning occasionally, until crispy. I used this skillet in white — you’ll need a large, deep one like that because of how you’ll use it later. Transfer the bacon to a paper towel lined plate to drain, but leave a little of the bacon grease behind for the next step.
4. Cook the peas and garlic. Add the garlic first to soften, then add the peas and cook until bright green. Move them to a bowl, along with the chopped bacon.

5. Whisk the sauce. In a small bowl, combine the cream, whole egg, extra yolk, Parmesan, and pepper until evenly mixed.
6. Dry the squash strands. Scrape the baked squash with a fork and warm the strands in the skillet, letting excess moisture steam away. There’s a lot, so this is why I said to use a deep pan earlier!

7. Coat the squash. Take the skillet off the heat, let the strands cool briefly, then pour in the egg mixture while tossing with tongs. The strands should still be warm, because the heat slightly cooks the sauce, making it thick and glossy.
8. Bring it all together. Fold in the bacon, peas, and garlic, and add salt to your taste. I like a little extra Parmesan and parsley over the top. You can serve this spaghetti squash carbonara from the pan or spoon it back into the squash shells.