8slicesbaconEnough to yield 1 cup's worth when chopped
1tspwhite wine vinegar(for poaching eggs)
4 to 6eggs
¼cupreserved bacon drippings
1tspwhite wine vinegar(for recipe preparation)
1tbspItalian flat-leaf parsleychopped
salt and pepperto taste
Preheat the oven to 375°F (190°C).
To roast the spaghetti squash, slice it lengthwise down the center, remove the seeds and roast cut-side down for 40 minutes.
Turn cut side up when roasting is complete and allow to cool slightly before harvesting the strands with a fork by scraping with the grain until the squash is cleaned. Set aside for later. Allow to drain, if possible.
Brown the bacon slices in a skillet, set aside to drain and reserve the fat in a separate dish -- you should have about ¼ cup of bacon drippings. Chop the bacon into bite-size bits, enough to yield 1 cup of loosely packed bacon bits.
To make the poached eggs, in a medium saucepan, bring 4 cups of water to boil with the white wine vinegar mixed into the water. Reduce the temperature so the water falls to more of a gentle, simmering boil (versus rolling).
Working one egg at a time, crack it into a small bowl or ramekin. Use a spoon to create a whirlpool in the simmering water and gently slide the egg into the center of it. Allow the egg to poach for 3 minutes, then remove with a slotted spoon. Place on a paper towel to drain the liequid from the egg.
In a clean skillet, heat the reserved bacon drippings over medium-high heat. When it has come to temp, place the thinly sliced garlic into the fat and gently stir. Garlic burns easily, so be attentive at this step.
As soon as the garlic has some color, reduce the heat to medium and add the spaghetti squash, tossing together right away. Moving quickly will save your garlic and give your "pasta" unique flavor. And heads up: few things smell better than garlic fried in bacon fat.
Once the spaghetti squash is coated in bacon fat and fried garlic, add one teaspoon of white wine vinegar, chopped bacon, scallions, and parsley. Toss to combine and let simmer for just a few minutes more.
To serve, place the desired amount of spaghetti squash on a plate. Top with any extra bacon bits, scallions, or parsley you may have, and then finally the poached egg (or eggs, if you'd like to have two). I like to add a pinch of sea salt and black pepper at this point as well.
Break open the yolk for the luxurious carbonara experience and serve!