SPAGHETTI SQUASH CARBONARA
King Trumpet Bacon
3 lbs Trumpet Royal Mushrooms
2 c Kosher Salt
1 3/4 c Brown sugar
tt liquid smoke
Slice trumpets 1/8 inch thick. Lay across wire rack. Lightly mist mushrooms evenly with the spray bottle of liquid smoke. In a bowl, mix the sugar and salt thoroughly and evenly distribute the mix onto the mushrooms. Allow mushrooms to rest unwrapped in the cooler for 45 minutes. Dry in 250 degree oven for one hour. Cool and mince.
Farm fresh eggs
Clean spaghetti squash by first splitting it the long way and scooping out the seeds. Coat inside lightly with vegetable oil and sprinkle with salt and pepper. Roast in oven at 375 degrees open side down until tender. Allow to cool. Using a fork, fork the strands of squash out from the skin, forking with the grain. Discard empty skin.
In a nonstick pan, fry one farm fresh egg sunny side up. Remember to season your egg with salt and pepper.
In a saute pan, gently sweat 1 tsp of shallots, 1/2 tsp of garlic, and 2 Tbsp of trumpet bacon in 2 Tbsp of vegetable oil. Add a small handful of the spaghetti squash and gently cook until heated through. Add a small handful of arugula and 1-2 Tbsp of parmesan. Quickly mix in until arugula is wilted and fully incorporated. Remember to season mix with salt and pepper to your liking. Taste before you finish to make sure it is seasoned well. Take off heat.
To plate, use your tongs to twist your sauté mix into one nice pile and place into a pasta bowl. Lay fried egg on top sunny side up and garnish with a light sprinkle of parmesan. Enjoy!