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Butternut Squash Carbonara Recipe

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This recipe for Butternut Squash Carbonara is from Richard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound pasta
6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1 clove garlic (chopped)
1 tablespoon sage (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano
Directions:
Directions:
1. Start boiling some water in a large pot to cook the pasta.
2. Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
3. Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
4. Meanwhile, add the pasta to the boiling water and cook as directed on the package.
5. Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
8. Add the pasta and bacon to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
12. Garnish with more sage & serve.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 min

 

 

 

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