Spaghetti Squash Carbonara

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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