{"id":10477,"date":"2012-11-21T00:57:46","date_gmt":"2012-11-21T08:57:46","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=10477"},"modified":"2012-12-03T15:21:15","modified_gmt":"2012-12-03T23:21:15","slug":"spaghetti-squash-a-la-carbonara-spaghetti-squash-carbonara","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/spaghetti-squash-a-la-carbonara-spaghetti-squash-carbonara","title":{"rendered":"spaghetti squash \u00e0 la carbonara (spaghetti squash carbonara)"},"content":{"rendered":"

\"squash<\/a> <\/p>\n

spaghetti squash \u00e0 la carbonara (spaghetti squash carbonara)<\/em><\/strong>
\n<\/strong><\/span>(une carbonara pas commes les autres !)<\/span><\/em><\/span><\/strong><\/p>\n

(remember to read through the entire recipe to
\nunderstand the sequence of events. There are only a few steps, <\/span>but its best to do them
\nin the suggested order)<\/span><\/p>\n

 serves 6-8<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

1 spaghetti squash (approx 2 pounds, 5 ounces)
\n<\/span>fresh thyme sprigs
\n<\/span>olive oil (as needed)
\n<\/span>kosher salt (as needed)<\/span><\/p>\n

sauce
\n<\/span>1 tablespoon unsalted butter 
\n<\/span>2 garlic cloves, finely minced or smeared
\n<\/span>2 ounces diced or chopped pancetta<\/span>
\n<\/span>2 organic, <\/span>fresh<\/em> eggs
\n<\/span>1 cup finely grated <\/span>Parmigiano-Reggiano<\/em>* (Parmesan)
\n<\/span>~\u2153 cup finely grated <\/span>Pecorino Rustico Pepato <\/em>(ewe\u2019s milk, Italy) or more <\/span>Parmigiano-Reggiano
\n<\/em>freshly ground black pepper (as needed)
\n<\/span>gros sel de Gu\u00e9rande <\/em>(or sea salt) (as needed)<\/span><\/p>\n

garnish<\/span>
\n<\/span>quail or small chicken egg, fried<\/span><\/p>\n

\"spaghetti<\/a><\/p>\n

how to:<\/span><\/span><\/p>\n