Butternut Squash Carbonara
Tuesday, June 23, 2020
When people hear Carbonara gleeful thoughts of delicious carbs combined with salty pork and cheese emit from the mind. We decided to try and create a healthier version. Don't worry there is still carbs, salty pork and plenty of cheese. You can use practically any root vegetable that puree's for this version of Carbonara. The salty pancetta and cheese will have the kiddos coming back for more.
If you can't find pancetta, feel free to swap it out for bacon that's been run through a meat grinder. We like to use Bucatini pasta instead of spaghetti, which you can usually find in any grocery store these days.
If you can't find pancetta, feel free to swap it out for bacon that's been run through a meat grinder. We like to use Bucatini pasta instead of spaghetti, which you can usually find in any grocery store these days.
Ingredients
2 Tbsp. olive oil
4 oz. pancetta, finely diced
1 Tbsp. fresh sage, rough chopped
1 2lb. butternut squash, peeled, seeded and cut in 1/2" pieces
1 medium yellow onion, diced
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
2 cups chicken stock
12 oz. Bucatini pasta
¼ cup Pecorino cheese, finely grated
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the pancetta, reduce heat to medium. Stirring occasionally, cook until crisp, around 8 - 10 minutes.
Add the sage and toss to coat.
Using a slotted spoon, remove the pancetta mixture to a small bowl, lined with paper towels. Set aside.
Add the squash, onion and garlic to the skillet. Season with salt and pepper.
Sitting occasionally, cook mixture until the onions are translucent. Approximately 8 - 10 minutes.
Add the chicken broth. Bring to a boil, reduce heat and simmer until squash is soft and liquid has reduced by half. About 15 - 20 minutes.
Allow the mixture to cool slightly and then puree in a blender until smooth. Season with salt and pepper.
Cook the Bucatinni pasta in a pot of boilking salted water, until al dente.
Drain the pasta, reserving 1 cup of the pasta water.
In the skillet, combine the pasta, squash puree and ¼ cup of the pasta water over medium heat. Tossing and adding more pasta water as needed, until sauce coats the pasta. About 2 minutes.
Mix in the Pecorino cheese. Season with salt and pepper.
Serve pasta topped with reserve pancetta and sage, shaved Pecoridno and good bit of fresh ground pepper.
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