One of my favorite pastas during the summer is summer squash or zucchini carbonara and I have long been wondering if a winter squash would work in a carbonara. I recently recalled wondering this and since I had some butternut squash on hand it was the perfect time to find out. When I make the zucchini carbonara I generally like to use penne because it is easy to cut the zucchini into the shape of the penne pasta which works out nicely. Since butternut squash is easiest to use in cube form I wanted to use a pasta that would go better with it and I thought that orecchiette would work well if I cut the squash small enough to be cupped by the little ear shaped pasta. Other than swapping the winter squash in for the summer squash, I pretty much kept the recipe the same, though I did replace the parsley with sage which I think goes better with the squash. The butternut squash carbonara with sage was nice and quick and easy to make and it tasted great! The sweet butternut squash went really well in the creamy sage flavoured sauce and of course the salty bacon rounded things off nicely! I think that I might even like this winter squash version better that the summer squash version and I know that I will be making it again and again.
Butternut Squash Carbonara
- 6 slices bacon (cut into 1 inch slices)
- 2 cups squash (cut into small pieces)
- 1/2 pound pasta (gluten free for gluten free)
- 1 clove garlic (chopped)
- 1 tablespoon sage (chopped)
- pepper to taste
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup parmigiano reggiano
- Start boiling some water in a large pot to cook the pasta.
- Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
- Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
- Meanwhile, add the pasta to the boiling water and cook as directed on the package.
- Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
- Drain the cooked pasta reserving some of the water.
- Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
- Add the pasta and bacon to the pan and toss.
- Remove the pan from the heat and wait for the sizzling to stop.
- Add the egg mixture and toss to coat.
- Add a bit of the pasta water and toss to mix and coat.
- Garnish with more sage & serve.
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