Give this classic pasta dish a butternut squash twist!
Carbonara is a feel good dish we love for the fall season. Give it a seasonal twist with a little squash thrown into the mix! This autumn vegetable combined with pasta and pancetta is the dinner plan tonight.
Marguerite Henderson shares the recipe. She shares an easy toll-in-the-pot pancetta, and how to make a flavorful sauce full of herbs to tie it all together.
Find more recipes from Marguerite on Instagram, @margueriteh100.
Pasta alla Carbonara with Roasted Butternut Squash
- 1 lb. spaghetti, fettuccine or linguine, cooked “al dente”, drained, or use tubular shaped pasta (penne, rigatoni, ziti), if desired for I think it works best with the diced squash.
- 2-3 cups diced butternut squash, laid out in single layer on baking sheet lined with parchment, sprinkled lightly with salt and extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ lb. imported pancetta or bacon, diced
- 1 large shallot, diced
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 1 cup half and half
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
- 1 cup grated Romano cheese
- ¼ cup chopped fresh sage leaves
- additional ground black pepper for topping
Have pasta cooked until “al dente”, drained and kept warm in a large bowl.
While making the sauce, roast butternut squash in 400 degree oven for 15 minutes just until soft. Remove; set aside.
In a large skillet, heat the butter and olive oil and sauté the pancetta or bacon for 5 minutes on low until crisp. Add shallot, cook a minute, and then add the cooked pasta to pan, tossing for 2 minutes to heat pasta. Meanwhile, in a large bowl, beat the eggs, egg yolks, half and half, salt, pepper and grated cheese until well combined. Toss the very hot pasta into the egg mixture until well combined, about 1 minute. The heat of the hot pasta should “cook” the eggs slightly. Toss in the roasted butternut squash and sage leaves. Serve at once with additional black pepper. Serves 4-6.