Butternut Squash Pasta Carbonara
Butternut Squash Pasta Carbonara
Potatoes, Pastas and Grains
Ingredients
- 1 tablespoon Fustini's Rosemary olive oil, plus more for drizzling
- 2 cups cubed butternut squash
- 2 tablespoons thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, smashed
- 8 slices thick-cut bacon
- 2 tablespoons fresh rosemary
- 1/2 - 1 teaspoon cayenne pepper
- 2 teaspoons honey
- 1 pound dry linguine pasta
- 2 large eggs, room temperature, beaten
- 1 cup grated parmesan cheese, plus more for serving
Directions
- Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, and drizzle with honey. Lay the bacon over top.
- Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon. If the squash needs more time, return it to the oven for another 10 minutes, or until the squash is tender.
- Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, and reserve for topping. Meanwhile, whisk together the eggs and parmesan.
- Boil the pasta until al dente. Before draining, scoop out 1 cup of pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the butternut squash puree, and more olive oil tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency. Divide the pasta between plates. Top with bacon.
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