Butternut Squash Carbonara

Butternut Squash Carbonaran is a main course that serves 2. For $2.7 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 947 calories, 33g of protein, and 42g of fat. A mixture of bacon, egg yolks, pasta, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Plenty of people really liked this Mediterranean dish. 6642 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Closet Cooking. Overall, this recipe earns an awesome spoonacular score of 97%. Butternut Squash Carbonara, Butternut Squash Carbonara, and Butternut Squash Carbonara are very similar to this recipe.

Servings: 2

 

Ingredients:

6 slices bacon (cut into 1 inch slices)

2 egg yolks

1 clove garlic (chopped)

2 tablespoons heavy cream

1/4 cup parmigiano reggiano

1/2 pound pasta

pepper to taste

1 tablespoon sage (chopped)

2 cups squash (cut into small pieces)

Equipment:

pot

frying pan

bowl

Cooking instruction summary:

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.

 

Step by step:


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.1

10. Add the egg mixture and toss to coat.1

11. Add a bit of the pasta water and toss to mix and coat.1

12. Garnish with more sage & serve.


Nutrition Information:

Quickview
947k Calories
33g Protein
41g Total Fat
108g Carbs
37% Health Score
Limit These
Calories
947k
47%

Fat
41g
65%

  Saturated Fat
16g
103%

Carbohydrates
108g
36%

  Sugar
9g
11%

Cholesterol
267mg
89%

Sodium
667mg
29%

Get Enough Of These
Protein
33g
66%

Copper
9mg
479%

Vitamin A
17816IU
356%

Vitamin C
125mg
152%

Selenium
98µg
141%

Manganese
1mg
87%

Phosphorus
544mg
54%

Vitamin B6
0.87mg
43%

Vitamin B3
7mg
35%

Vitamin B1
0.52mg
34%

Magnesium
137mg
34%

Fiber
8g
33%

Potassium
1094mg
31%

Calcium
302mg
30%

Folate
120µg
30%

Vitamin E
4mg
28%

Zinc
3mg
24%

Vitamin B5
2mg
23%

Iron
4mg
22%

Vitamin B2
0.37mg
22%

Vitamin B12
0.86µg
14%

Vitamin D
1µg
9%

Vitamin K
6µg
6%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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