This Butternut Carbonara is a lovely take on the classic Italian Spaghetti Carbonara. This dish is as easy to make but using butternut squash adds a new texture and colour to an already classic dish. Serve with lovely Garlic Bread and a glass of chilled white wine (for the adults). Obviously, removing the bacon will give you a lovely vegetarian recipe that still hits the taste buds. When you are rushing around and think you don’t have time to prepare a proper meal – then think again. This is a superb main course for lunch or dinner and is a favourite with my children and grandchildren.
- Preheat the oven to 375°F.
- Cover the squash with olive oil and place on a baking tray. Season with salt and pepper and bake until soft (10 - 15 minutes).
- Whisk the egg yolks, half-and-half, cheese and salt in a bowl.
- Boil salted water in a large pot. Cook pasta until al dente and drain keeping some of the starchy water for later.
- Blend the soft cooked squash with a 1/4 cup of the starchy cooking water from the pasta until smooth.
- Cook the bacon until crisp over a medium heat. Remove and drain on paper towel. Add chopped onion and garlic and cook until soft.
- Add the hot pasta to the onion and garlic mixture, along with pureed squash, egg/parmesan mixture, and bacon and mix until thoroughly combined.
- If the sauce is too thick then add a little starchy water to loosen it.
- Add salt and pepper to taste.