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Creamy Butternut Squash Carbonara Recipe with Pancetta

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A rich and velvety twist on traditional carbonara, featuring the natural sweetness of roasted butternut squash and the salty crunch of crispy pancetta. Perfect for a comforting weeknight meal or an elegant dinner party.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 4 ounces pancetta, diced
  • 12 ounces spaghetti or linguine
  • 4 large egg yolks
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional garnish: Fresh parsley or grated nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until fork-tender.
  2. While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.
  3. In a non-stick skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pan.
  4. Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  5. Transfer the roasted squash to a blender or food processor. Add ½ cup of the reserved pasta water and blend until smooth. Add more pasta water if needed to reach your desired consistency.
  6. In a mixing bowl, whisk together the egg yolks and grated Parmesan. Slowly add the hot squash puree to the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
  7. Return the drained pasta to the pot and pour the squash sauce over it. Toss thoroughly to coat the pasta evenly. Add more reserved pasta water to loosen the sauce if necessary.
  8. Mix in the crispy pancetta and adjust the seasoning with salt and pepper to taste.
  9. Serve immediately, garnished with freshly chopped parsley or a sprinkle of nutmeg if desired.

Notes

[‘Cut the squash into uniform cubes for even cooking.’, ‘Gradually add the hot squash puree to the egg mixture to prevent scrambling.’, ‘Reserve pasta water to create a silky sauce.’, ‘Use fresh Parmesan for better flavor and texture.’]

Nutrition

Keywords: butternut squash, carbonara, pancetta, pasta, creamy, comfort food, easy dinner, fall recipe

Find it online: https://blingbite.com/creamy-butternut-squash-carbonara-recipe-with-pancetta/