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:
covered percent of daily need
