Butternut Squash Carbonara
Ingredients
The pasta
-
12
ounces
whole grain spaghetti
The sauce
-
2-2 ½
cups
cubed butternut squash
-
2
teaspoons
coarse salt
-
1
teaspoon
freshly ground black pepper
-
a pinch
ground nutmeg
-
a pinch
cayenne pepper
-
1
tablespoon
olive oil
-
3
strips
uncured bacon
-
3
large
egg yolks
-
¾
cup
freshly grated Parmesan cheese
-
¼
cup
unsalted vegetable or chicken stock
Instructions
- Cook the spaghetti according to package directions, reserving 1 cup of pasta water before draining.
- In a microwave-safe bowl, combine the butternut squash cubes with ¼ cup water and microwave for 4-5 minutes until tender. Drain the water.
- Blend the cooked squash with the reserved pasta water, salt, black pepper, nutmeg, and cayenne until smooth.
- In the same pot used for the pasta, heat olive oil over medium heat and cook the bacon until crispy.
- Add the butternut squash puree to the pot and bring to a simmer.
- Stir in the cooked spaghetti and simmer until the sauce thickens, then remove from heat.
- Using tongs, mix in the egg yolks and grated Parmesan until the spaghetti is glossy and coated. If too thick, add stock.
- Serve in bowls, topped with additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
8
Calories
237
Total fat
7g
Total carbohydrates
37g
Total protein
11g
Sodium
418mg
Cholesterol
80mg
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