Winter Squash Carbonara
Ingredients
The Vegetables
-
4
cups
cubed butternut squash or pumpkin
-
1
large bunch
broccoli rabe
-
1
bunch
fresh sage
-
½
cup
fresh parsley, chopped
The Pasta
-
1
pound
long cut pasta (bucatini or spaghetti)
The Sauce
-
4
ounces
pancetta or bacon, diced
-
3
cloves
garlic, minced or grated
-
3
large
eggs
-
1
cup
freshly grated parmesan cheese
-
¼
teaspoon
nutmeg
-
pinch
crushed red pepper flakes
The Seasoning
-
2
tablespoons
olive oil plus more for drizzling
-
to taste
salt and pepper
Instructions
- Preheat the oven to 425°F.
- Spread the squash on baking sheets, drizzle with olive oil, nutmeg, salt, and pepper, and roast for about 20 minutes.
- Add the broccoli rabe and sage to the squash, drizzle with olive oil, and roast for an additional 10 minutes.
- Meanwhile, boil salted water and cook the pasta until al dente.
- Reserve ½ cup of pasta water, then drain the pasta.
- In a skillet, heat olive oil and cook the pancetta until crispy, then add garlic and sauté.
- Add the drained pasta to the skillet and toss for 2 minutes.
- Beat the eggs and parmesan together, then remove the skillet from heat and mix in the egg mixture quickly to create a sauce.
- Thin the sauce with reserved pasta water as needed, then add the roasted vegetables and toss to combine.
- Season with salt and pepper, serve topped with additional parmesan and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
578
Total fat
25g
Total carbohydrates
60g
Total protein
20g
Sodium
600mg
Cholesterol
200mg
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