A rich and creamy pasta dish combining classic carbonara flavors with the sweetness of roasted butternut squash.
Spaghetti Carbonara with Butternut Squash
A rich and creamy pasta dish combining classic carbonara flavors with the sweetness of roasted butternut squash.
Ingredients
- 12 oz spaghetti or pasta of choice
- 1 cup butternut squash peeled and cubed
- 4 egg yolks room temperature
- 1 cup grated Parmesan cheese freshly grated
- 4 oz pancetta cubed
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon black pepper freshly ground
- to taste salt
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 20 minutes or until tender.
- While the squash is roasting, cook the spaghetti according to package instructions. Reserve 1 cup of the pasta cooking water and drain the rest.
- In a large skillet over medium heat, cook the pancetta until crispy. Add the minced garlic and cook for an additional minute.
- In a bowl, whisk together the egg yolks, grated Parmesan cheese, and black pepper.
- Add the roasted squash and cooked spaghetti to the skillet with pancetta. Remove from heat.
- Quickly mix in the egg and cheese mixture, stirring continuously to coat the pasta without scrambling the eggs. Add reserved pasta water as needed to achieve desired creaminess.
- Serve immediately with extra Parmesan and black pepper if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 600mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 220IUVitamin C: 20mgCalcium: 20mgIron: 15mg
