Description
Indulge in the warmth of autumn with this Butternut Squash Carbonara. This creamy pasta dish combines roasted butternut squash with crispy pancetta, creating a savory sauce that will elevate your weeknight dinners or impress at gatherings. With each twirl of pasta, you’ll experience a luscious blend of flavors that’s both comforting and elegant. Perfect for those chilly evenings!
Ingredients
Scale
- 2 cups butternut squash, roasted and pureed
- 8 oz spaghetti or fettuccine
- 4 oz pancetta, diced
- 1 large egg
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down for 30-40 minutes until tender.
- Once cooled, scoop out the flesh into a blender. Add garlic, egg, and Parmesan cheese. Blend until smooth; add olive oil to achieve a creamy consistency.
- Boil water in a large pot and season with salt. Cook pasta until al dente according to package instructions; reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, cook diced pancetta until crispy (about 5-7 minutes). Remove from heat.
- Lower heat and add the butternut squash mixture to the skillet with reserved pasta water until silky smooth. Stir in drained pasta and crispy pancetta until well-coated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Roasting/Blending
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 plate (310g)
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg