Butternut Squash Carbonara Pasta
User Reviews
5
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Servings
4
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Course
Main Course
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Cuisine
American
Butternut Squash Carbonara Pasta
Description
This recipe begins by cubing butternut squash and roasting it with olive oil, salt, pepper, and nutmeg at 425°F until tender and caramelized. The roasted squash is then pureed smooth and mixed with eggs and grated Parmesan to create a creamy carbonara-style sauce.
While the squash roasts, bacon is cooked until crisp, and spaghetti is boiled. Garlic is briefly sautéed in the bacon pan for added aroma. The cooked spaghetti is tossed in the pan with garlic and rendered bacon fat before combining with the squash-egg mixture. The hot pasta gently cooks the eggs to form a smooth, slightly thick sauce that coats the noodles. Crispy bacon pieces and extra Parmesan are added to finish.
This dish pairs the sweet, silky squash sauce with smoky bacon and nutmeg warmth for a comforting, balanced pasta meal. Fresh herbs sprinkled on top add brightness.
Ingredients
- 2 cups butternut squash cubed
- 8 lices Bacon chopped
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper freshly cracked
- 1/4 teaspoon salt
- 4 garlic minced, cloves
- 1/4 teaspoon black pepper
- 1/2 pound whole wheat spaghetti
- 1/4 teaspoon nutmeg freshly grated
- 3 egg large
- 3/4 cups Parmesan Cheese plus extra for topping, freshly finely grated
- salt if needed, extra, for taste
- black pepper if needed, extra, for taste
- fresh herb for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- Toss the squash cubes with the olive oil, salt, pepper and nutmeg. Spread them out on the baking sheet and bake for 15 minutes, then toss and bake for 15 more, or until tender when pierced with a fork.
- Add the squash (and any olive oil drippings) to a food processor and blend until completely pureed and smooth. Once smooth, add the squash to a large bowl with the eggs and parmesan cheese. Whisk until combined and most of the lumps have been smoothed out.
- While the squash is roasting, you can heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. At this time, you can also boil the water for the spaghetti and cook it.
- Remove the bacon from the skillet with a slotted spoon and place it on a paper towel to drain the grease. Place the garlic in the skillet and cook for 1 minute. Add the spaghetti to the skillet and toss it well in the bacon fat with kitchen tongs – you want it to be throughly coated. Remove the skillet from the heat.
- Pour in the squash/egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for about 3 to 4 minutes or so. Stir in the bacon into the pasta and sprinkle with fresh herbs. Top with extra cheese. Taste and season additionally if you’d like. Serve immediately!
User Reviews
Overall Rating
5
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