spaghetti squash à la carbonara (spaghetti squash carbonara)
(une carbonara pas commes les autres !)

(remember to read through the entire recipe to
understand the sequence of events. There are only a few steps, but its best to do them
in the suggested order)

 serves 6-8

what you need:

1 spaghetti squash (approx 2 pounds, 5 ounces)
fresh thyme sprigs
olive oil (as needed)
kosher salt (as needed)

sauce
1 tablespoon unsalted butter 
2 garlic cloves, finely minced or smeared
2 ounces diced or chopped pancetta
2 organic, fresh eggs
1 cup finely grated Parmigiano-Reggiano* (Parmesan)
~⅓ cup finely grated Pecorino Rustico Pepato (ewe’s milk, Italy) or more Parmigiano-Reggiano
freshly ground black pepper (as needed)
gros sel de Guérande (or sea salt) (as needed)

garnish
quail or small chicken egg, fried

how to:

• Prepare Squash. Carefully cut the spaghetti squash in half. Remove the seeds with a spoon (or your clean hand). Rub the squash flesh with a little olive oil and sprinkle it with a little kosher salt. Place a few thyme sprigs in the cavity. Place the squash halves, face down, on a rimmed baking sheet lined with parchment paper.

• Roast Squash.Roast in an oven preheated to 375 degrees Fahrenheit until tender (about 45 minutes, the skin will begin to collapse and lightly brown).

• Remove From Oven. Remove the squash from the oven (leaving it face down to stay hot). While it cools slightly for you to handle it, begin making the sauce:

• Mix Eggs and Cheese. In a bowl, mix the eggs and the cheese until well incorporated. Set aside.

• Sauté. Place a large saucepan or stockpot on the stove over medium-high heat. Add butter and melt. Add pancetta. Cook until the fat is rendered but do not brown the pancetta. Add the garlic.

• Add Squash To Pancetta/Garlic. Once the garlic is fragrant, add the hot squash strands to the pan by using a fork scrape the strands directly into the pan.  Gently incorporate the squash strands with the pancetta and oil.

• Add Egg/Cheese Mixture. Turn the flame off (or the eggs will scramble). Slowly pour the egg/cheese mixture into the hot squash/pancetta mixture. Gently toss to incorporate the egg/cheese sauce with the squash.

• Fry Egg (optional). Cover the pot with a lid to keep the squash warm and and while the flavors are combining, place a small non-stick fry pan over a medium flame. Once hot, melt a little butter, and egg and fry (to cook without flipping the egg and to keep the yolk a bright yellow color like the squash, turn off the heat and cover the pan briefly with a lid.

• Serve. Use tongs serve the spaghetti squash in twisted mounds on plates. Top each serving with a fried egg.

* If you finely grate the cheese, it is easier to melt.