Pasta Carbonara with Roasted Butternut Squash
Ingredients
The pasta and sauce
-
1
pound
orecchiette pasta
-
4
large
eggs
-
1
cup
grated parmesan cheese
-
4
cloves
garlic
-
6
ounces
vegetarian bacon
The roasted butternut squash
-
1
medium
butternut squash
-
4
tablespoons
olive oil
-
to taste
salt
-
to taste
black pepper
Instructions
- Preheat the oven to 450ºF.
- Toss butternut squash cubes with 2 tablespoons of olive oil, season with salt and pepper, and roast for 30-40 minutes until tender.
- Boil salted water in a large pot and cook the pasta according to package directions. Drain and reserve ½ cup of cooking water.
- In a skillet, heat remaining olive oil and sauté vegetarian bacon until crispy, then add garlic and sauté until fragrant.
- In a bowl, whisk together eggs and parmesan cheese, then slowly mix into the hot pasta while stirring to avoid scrambling the eggs.
- Add reserved cooking water as needed to achieve desired sauce consistency, then stir in roasted butternut squash and bacon-garlic mixture.
- Season with salt and black pepper to taste, and serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
951
Total fat
39g
Total carbohydrates
115g
Total protein
37g
Sodium
1082mg
Cholesterol
187mg
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