Butternut Squash Pasta Carbonara
Ingredients
-
6
slices
bacon
-
1
Tbsp
fresh sage
-
1
small
yellow onion
-
1
1/4 lb
butternut squash
-
3
cloves
garlic
-
1
14.5 oz can
low-sodium chicken broth
-
1
pinch
ground nutmeg
-
1/4
cup
heavy cream
-
14
oz
dry linguine
-
1/3
cup
finely shredded parmesan cheese
Instructions
- Cook the bacon in a skillet until browned and crisp, then add sage and remove from skillet.
- Sauté the onion in the bacon drippings, then add the squash and season with salt and pepper.
- After cooking the squash for a while, add garlic and cook for a couple of minutes.
- Pour in the chicken broth and nutmeg, then simmer until the broth reduces by half.
- Cook the linguine according to package directions, reserving 1 cup of pasta water before draining.
- Blend the squash mixture with cream until smooth.
- Combine the drained pasta with the pureed squash mixture, adding reserved pasta water as needed.
- Stir in parmesan and serve topped with bacon and additional parmesan.
Nutrition Facts (estimated)
Servings
5
Calories
571
Total fat
18g
Total carbohydrates
83g
Total protein
16g
Sodium
323mg
Cholesterol
38mg
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