Butternut Squash Carbonara
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
American
Butternut Squash Carbonara
Report
If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!
Share:
Ingredients
- 12 ounces spaghetti
- 4 ounces pancetta diced
- 2 tablespoons olive oil
- ⅓ cup sage fresh leaves
- 3 cloves garlic minced
- 1 shallot minced
- 1 cup butternut squash puree
- ½ cup Parmesan Cheese freshly grated
- 1 egg lightly beaten, large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
- Heat a large skillet over medium high heat. Add pancetta and cook until brown and crispy, about 4-6 minutes; set aside. Reserve excess fat in the skillet.
- Heat olive oil with reserved excess fat. Add sage and cook until crisped, about 3-5 seconds; set aside.
- Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in butternut squash puree and 1/2 cup reserved pasta water. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low.
- Working quickly, stir in pasta, Parmesan and egg, and gently toss to combine; season with salt and pepper, to taste. Add additional reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, topped with pancetta and sage.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
