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–+ servings
Butternut Squash Carbonara

Butternut Squash Carbonara

Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!
4.6 stars (5 ratings)

Ingredients

  • 12 ounces spaghetti
  • 4 ounces diced pancetta
  • 2 tablespoons olive oil
  • ⅓ cup fresh sage leaves
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 cup butternut squash puree
  • ½ cup freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  • Heat a large skillet over medium high heat. Add pancetta and cook until brown and crispy, about 4-6 minutes; set aside. Reserve excess fat in the skillet.
  • Heat olive oil with reserved excess fat. Add sage and cook until crisped, about 3-5 seconds; set aside.
  • Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
  • Stir in butternut squash puree and 1/2 cup reserved pasta water. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low.
  • Working quickly, stir in pasta, Parmesan and egg, and gently toss to combine; season with salt and pepper, to taste. Add additional reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  • Serve immediately, topped with pancetta and sage.