Spaghetti squash carbonara pasta

Ingredients:

• 2 large spaghetti squashes (a little over 1 kg each)
• 3/4 cup grated Parmesan cheese, plus extra for serving, if desired
• 1 large yolk
• 120 g pancetta, cut into 0.5 cm cubes.
• 1 small clove of garlic, crushed
• 1/4 tsp red pepper flakes
• 1/3 cup heavy cream
• 1/4 cup parsley leaves, chopped
• Green salad for serving

Preparation:

1. Using a serrated knife, cut the squash in half crosswise. Scoop out the seeds with a spoon and discard. Place the squash on a microwave-safe plate, cover tightly with plastic wrap, and microwave on high until tender and easily shredded with a fork, 13-14 minutes. Use a fork to scrape the spaghetti squash into a bowl.
2. Meanwhile, in a medium bowl, combine the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of black pepper.
3. In a large skillet over medium-high heat, cook the pancetta, stirring, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium, add the squash, and toss to coat completely.
4. Add the Parmesan mixture and gently stir until the yolks cook and create a creamy sauce. Stir in the parsley. Divide among 4 plates and serve, sprinkled with Parmesan cheese if desired, with a green salad on a separate plate.