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Spaghetti Carbonara with Winter Squash and Bacon | Great Performances

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SEP
29
2015
Spaghetti Carbonara with Winter Squash and Bacon
Recipes and Food
by Andrew Luzmore


This traditional version of carbonara (i.e. with no cream) is made infinitely better by the addition of roasted winter squash. 

Ingredients:
1/4 lb. dried or fresh spaghetti
2 slices of bacon, diced
1 egg, beaten
1/2 cup winter squash (butternut, delicata, etc.), cut into 1/2 inch pieces
1/4 onion, diced
2 tablespoons parmesan cheese, grated
2 tablspoons teaspoon olive oil
Sea salt, to taste
Black pepper, to taste

Method:
1. Preheat your oven to 350F. Toss the squash in a tablespoon of olive oil and a large pinch of salt and roast in oven until the squash is softened and lightly browned, 30-45 minutes.
2. Meanwhile, bring a large pot of salted water to boil. In a large pan add the bacon and cook on low heat with a teaspoon of olive oil until the bacon renders and is crispy, about 5 minutes. Add the onion and squash and cook on medium-low for an additional 3 minutes.
3. Add the pasta to the boiling water and cook as directed on the packaging.
4. Transfer the cooked pasta to the pan with 2 tablespoons of the cooking water and turn off the heat. Add the egg and parmesan cheese and toss to combine. The heat from the pasta will cook the egg, making a creamy sauce. Adjust the seasoning with salt and black pepper and serve immediately. 



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