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 and is a favourite with my children and grandchildren.
Butternut Carbonara
Lovely adaptation of the Italian classic. The squash adds an entire new dimension.
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Servings: 2 people
Calories: 915kcal
Ingredients
- 1 1/2 cups butternut squash chop
- 2 tbsp half-and-half milk
- 10 ounces spaghetti
- 2 slices bacon
- 1/2 cup onion chopped
- 2 whole egg yolks
- 1 tbsp olive oil
- 2 cloves garlic peel/mince
- 1/2 cup Parmesan grated
- Black pepper ground
- Salt
Instructions
- 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.
Nutrition
Calories: 915kcal | Carbohydrates: 127g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 2589mg | Potassium: 798mg | Fiber: 10g | Sugar: 12g