Recipe: Yummy Winter squash carbonara with pancetta and sage

Winter squash carbonara with pancetta and sage. A carbonara is an Italian pasta dish that originated in Rome and is based on eggs, cheese, bacon, and black pepper with pasta. This dish uses pancetta (fancy bacon) and, instead of making a sauce with eggs, it uses winter squash and sage. Butternut squash is something I only eat during the winter season, which is why I was drawn to this particular recipe.

Butternut squash stuffed shells and cheese! A classic carbonara recipe made easy - a super silky recipe with pancetta, egg yolks and parmesan that will go well with many types of pasta, from spaghetti to rigatoni. This winter squash carbonara recipe is every bit as rich, silky, and substantial as a classic alfredo or stovetop mac and cheese, but with no dairy in sight. You can cook Winter squash carbonara with pancetta and sage using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Winter squash carbonara with pancetta and sage

1. You need 2 tbsp of olive oil.
2. Prepare 4 oz of pancetta chopped.
3. You need 1 tbsp of chopped fresh sage.
4. Prepare 1 (2 lb) of butternut squash peeled and cut into 1/2 in pieces.
5. It's 1 of onion chopped.
6. It's 3 cloves of garlic.
7. It's of salt and pepper.
8. You need 2 cups of chicken broth.
9. It's 12 oz of fettucine.
10. You need 1/4 cup of grated pecorino.

Get the recipe: Winter Squash Carbonara with Pancetta and Sage. This Squash Carbonara gets its silky texture from a butternut squash sauce. The pancetta/prosciutto adds just the right amount of crispy texture and additional salt to the dish, while the sage balances the dish through its fragrant herbaceous flavour. Delicious spiralized squash noodles, pan fried garlic and pancetta, and a creamy pasta carbonara sauce all tossed together.

Winter squash carbonara with pancetta and sage step by step

1. Heat oil in a skillet over medium heat, add pancetta. Cook until crispy about 8-10 min. Toss with sage and set aside.
2. Add squash onion and garlic to the skillet. Season with salt and pepper. Cook until onions are translucent about 8-10 min.
3. Add broth. Bring to a boil then reduce to a simmer and cook til squash is soft and liquid is reduced by half, 15 to 20 min.
4. Let cool slightly then puree in a blender. Season with salt and pepper.
5. Cook pasta to aldente. Reserve 1 cup pasta water..
6. Combine pasta, squash puree, and 1/4 cup of the pasta water in the skillet over medium heat. Adding more pasta water as needed until sauce coats the pasta.
7. Mix in pecorino and pancetta.

I do have one request before I share this quick recipe. You must (pretty please) try this spiralized squash Carbonara with my homemade paleo bread. sage. pancetta. fettuccine pasta. chicken broth. kabocha squash. pecorino cheese. Where's the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt.