Butternut Squash Carbonara

Butternut Squash Carbonara Recipe from Italy | Ingredients: pasta, bacon, squash, garlic, sage, pepper, egg yolks, heavy cream, parmigiano reggiano

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Butternut Squash Carbonara is a delicious twist on the classic Italian pasta dish, Carbonara. This recipe combines the creamy richness of traditional Carbonara with the sweet and nutty flavor of butternut squash. It's a perfect dish for a cozy fall or winter evening.

History

The origins of Carbonara are a bit murky, but it is believed to have originated in Rome, Italy. The traditional Carbonara is made with eggs, cheese, pancetta or guanciale, and black pepper. This Butternut Squash Carbonara recipe adds a seasonal twist by incorporating roasted butternut squash into the dish.

Ingredients

0.5 lb (227 g) pasta
6 slices bacon (cut into 1-inch slices)
2 cups squash (cut into small pieces)
1 clove garlic (chopped)
1 tbsp sage (chopped)
pepper to taste
2 egg yolks
2 tbsp heavy cream
0.25 cup parmigiano reggiano

How to prepare

Start by cooking the pasta.
Fry the bacon in a pan.
Drain most of the fat from the pan, but reserve some to cook the squash.
Add the squash, garlic, sage, and pepper, and toss to coat in the bacon grease.
In a bowl, mix the egg yolk, heavy cream, and parmigiano reggiano.
Drain the cooked pasta, but keep some of the water.
Add the pasta to the pan and toss.
Remove the pan from the heat and wait for the sizzling to stop.
Add the egg mixture and toss to coat.
Add a bit of the pasta water and toss to mix and coat.
Garnish with more sage and serve.

Variations

Substitute pancetta or guanciale for the bacon.
Add a pinch of nutmeg to the egg mixture for a warm, spicy flavor.
Use a different type of pasta, such as fettuccine or spaghetti.

Cooking Tips & Tricks

Be sure to reserve some of the pasta water before draining the pasta. The starchy water helps to create a creamy sauce when mixed with the egg and cheese mixture.

- Make sure to remove the pan from the heat before adding the egg mixture to prevent the eggs from scrambling.

- Garnish with fresh sage for a pop of color and flavor.

Serving Suggestions

Serve the Butternut Squash Carbonara with a simple green salad dressed with a lemon vinaigrette.

Cooking Techniques

Roast the butternut squash in the oven for added depth of flavor.

- Toss the pasta in the pan with the squash and bacon to ensure that each bite is full of flavor.

Ingredient Substitutions

Use kabocha squash or sweet potato in place of butternut squash.

- Use pecorino romano or grana padano in place of parmigiano reggiano.

Make Ahead Tips

Prepare the butternut squash and bacon ahead of time and store in the refrigerator until ready to assemble the dish.

Presentation Ideas

Serve the Butternut Squash Carbonara in individual bowls garnished with a sprig of fresh sage.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Pinot Grigio or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on the stove over low heat, adding a splash of water to loosen the sauce.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 14g per serving

Vitamins and minerals

Butternut squash is a good source of vitamin A, vitamin C, and potassium.

Alergens

Contains: Eggs, Dairy, Gluten

Summary

This Butternut Squash Carbonara is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Butternut Squash Carbonara is a comforting and flavorful dish that is perfect for a cozy night in. With a creamy sauce, crispy bacon, and roasted squash, this recipe is sure to become a new favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a crisp autumn day, the leaves were falling gently outside, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a recipe for Butternut Squash Carbonara caught my eye.

I had never heard of such a dish before, but something about the combination of creamy pasta and sweet squash intrigued me. I could almost taste the rich, velvety sauce and the tender chunks of squash mixed in with the crispy bacon and savory Parmesan cheese. It sounded like a perfect marriage of flavors, and I knew I had to try it.

But there was one problem - the recipe was written in a language I didn't understand. It was in Italian, and my knowledge of the language was limited to a few basic phrases. Determined to recreate this tantalizing dish, I set out on a mission to learn how to make it.

I turned to my friends and neighbors, hoping that someone would be able to translate the recipe for me. One afternoon, as I was chatting with Mrs. Rossi from down the street, she mentioned that her mother used to make a similar dish when she was a girl. Mrs. Rossi graciously offered to translate the recipe for me, and I eagerly accepted her help.

As she read through the ingredients and instructions, I listened intently, taking mental notes on how to prepare the dish. It seemed relatively simple - just a few basic ingredients like butternut squash, pasta, bacon, eggs, and cheese. Mrs. Rossi explained that the key to a successful Butternut Squash Carbonara was to cook the squash until it was tender and caramelized, adding a depth of flavor to the sauce.

Armed with this newfound knowledge, I set to work in my kitchen. I peeled and diced the butternut squash, sautéed it in a pan until it was golden brown and fragrant. In another pot, I cooked the pasta until it was al dente, saving some of the starchy cooking water to help thicken the sauce.

I crisped up some bacon in a skillet until it was nice and crunchy, then set it aside to cool. In a bowl, I whisked together some eggs and grated Parmesan cheese, creating a creamy base for the sauce.

Finally, it was time to bring everything together. I tossed the cooked pasta and squash with the egg and cheese mixture, stirring gently to coat everything evenly. The heat from the pasta cooked the eggs, creating a luscious, velvety sauce that clung to every strand of spaghetti.

I sprinkled the crispy bacon on top, adding a salty crunch to the dish. As I took my first bite, I closed my eyes and savored the flavors dancing on my tongue. The sweetness of the squash, the smokiness of the bacon, the richness of the cheese - it was a symphony of tastes that transported me to another world.

From that day on, Butternut Squash Carbonara became a staple in my kitchen. I made it for family dinners, potlucks with friends, and even on quiet nights when I wanted to treat myself to something special. Each time I cooked it, I thought of Mrs. Rossi and her mother, who had unknowingly introduced me to this delightful recipe.

As the years went by, I continued to experiment with different variations of Butternut Squash Carbonara, adding my own twist to the classic dish. I tried it with roasted garlic and sage, with a splash of white wine and a sprinkle of red pepper flakes. Each version was delicious in its own way, but the original recipe remained my favorite.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making it as much as I have. May it bring you joy and comfort, just as it has for me. And remember, the key to a good dish is not just the ingredients or the technique - it's the love and passion that you put into it. Happy cooking, and bon appétit!