Try this superb butternut squash twist on a classic carbonara. If you’re looking to add a touch of elegance to your pasta repertoire, this recipe is a must-try.
Ingredients
- 12 oz (340g) fettuccine or your favorite pasta
- 1 small butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash in olive oil, season with salt and pepper, and roast until tender, about 20-25 minutes.
- Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining. In a skillet, cook chopped bacon until crispy. Add minced garlic and sauté for 1-2 minutes.
- In a bowl, whisk together eggs and grated Pecorino Romano cheese. Toss the cooked pasta in the bacon-garlic mixture. Remove from heat.
- Quickly stir in the egg and cheese mixture, ensuring the pasta is well coated. If needed, add a bit of reserved pasta water to create a creamy sauce. Gently fold in the roasted butternut squash.
- Season with additional salt and black pepper to taste. Garnish with fresh parsley and serve this dish immediately.
