Spaghetti Squash Carbonara

Chef Alli stirring pot

Spaghetti Squash Carbonara

1 spaghetti squash, approx. 3 lbs. (this will provide approx. 6 cups of spaghetti)
8 slices center-cut bacon, diced, cooked until crispy, 1 Tbs. drippings reserved
1 yellow union, diced
3 large eggs, beaten
2/3 cup ricotta cheese
1 1/3 cups freshly shredded parmesan cheese, divided use
Kosher salt and freshly ground black pepper, to taste
Place trivet into pressure cooker and add 1 cup water; place spaghetti squash onto trivet and lock lid into place; choose 10 minutes on High setting. When timer goes off, use a quick release to remove all pressure from pot. Remove lid and use a large fork or hot pads to remove squash; let cool slightly, then cut in half lengthwise and remove seeds from each half. use a fork to scrap each squash half, creating “spaghetti” and removing it from each shell. Meanwhile, with lid removed, cook bacon in pressure cooker on sauté until nicely browned and crisped; remove to a paper towel-lined plate. Cook in 1 Tbs. bacon drippings until softened; stir in rocotta, eggs, 1 cup parmesan cheese, and spaghetti; top with remaining parmesan cheese. Lock pressure cooker lid into place and choose high setting for 2 minutes. When timer goes off, remove lid, sprinkle with reserved bacon and serve at once.

Now You’re Cookin’,
Chef Alli 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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