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Butternut Squash Carbonara

by Sandy

Butternut Carbonara

I LOVE a classic carbonara. I love it more than words can say. And to be honest, I always looked down upon healthy variations of traditional but overly rich pasta recipes. If I couldn’t have the real thing, I didn’t want it at all. I think it’s safe to say that I was stupid thinking that, especially when it comes to this recipe. I was sceptical while I was giving this carbonara version a try. Yeah, yeah, squash is yummy and all, but will it replace a cream sauce? It will… after taking the first bites I was completely convinced. The puréed squash gives you the impression of a rich, thick sauce and it’s really mainly veggies. The little bit of decadence every carbonara needs comes from some fried pancetta I added to this recipe. It shouldn’t be entirely healthy, right?

Butternut Carbonara

Butternut Carbonara

Butternut Carbonara

Butternut Carbonara

Butternut Squash Carbonara {thegirllovestoeat.com}

Butternut Squash Carbonara

Linguine in a creamy, butternut squash sauce topped with crispy pancetta.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4

Ingredients

  • 1 butternut squash
  • 1 large onion roughly chopped
  • 1 clove of garlic roughly chopped
  • 2 cups chicken stock
  • Salt and pepper to taste
  • 1/3 cup pecorino finely grated
  • 1 tbsp crème fraîche
  • 140 g pancetta diced
  • 450 g linguine

Instructions

  • Peel and deseed the butternut squash and cut into 1cm cubes.
  • Add the squash, the onion and garlic to a large pot with a bit of olive oil and fry for 10-12 minutes over medium high heat.
  • Add the chicken stock put a lid on and cook for another 15-20 minutes or until the squash is soft.
  • Meanwhile prepare the water for your pasta and cook it according to package.
  • Add the grated pecorino to the squash and purée with a stick blender until very smooth.
  • Add the creme fraîche and salt and pepper to taste.
  • Drain your pasta reserving one cup of the cooking water.
  • In a large pan fry the diced pancetta for 5 minutes or until it's slightly brown and crispy. Drain the fat of the pancetta, leaving about one tablespoon in the pot and add the cooked pasta.
  • Add the squash purée one cup at a time until everything is generously coated and mix well. Add some of the pasta water for extra silkiness.
  • Serve with some extra pecorino.

 

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