I am currently up in the Colorado mountains with my boyfriend and his family where the high is currently 39 degrees and we are completely surrounded by snow. I thought this warm, creamy bowl of my version of pasta carbonara would be the perfect segway into this weekend, which will be full of skiing, snow, cabin adventures, and whatever other fun activities come our way! By removing the heavy cream and cheese that you would normally find in carbonara, you can feel at ease when you decide that you indeed do need a second serving. But don't forget the bacon. There's no replacement for bacon!
Butternut Squash Carbonara
- 1 2-lb. butternut squash, peeled, seeded, and chopped into 1-inch pieces
- 4 oz. bacon, chopped
- 1 tbsp. freshly chopped sage leaves
- 1 small onion, chopped
- 2 garlic cloves, minced
- salt and freshly cracked black pepper
- 2 cups vegetable broth
- 12 oz. fettuccine or linguine noodles
In the same pot, add in the onion and garlic. Season with salt and pepper. Cook over medium heat until soft and translucent, stirring occasionally; about 4-5 minutes. Add in the chopped butternut squash and allow it to cook along with the onions and garlic for another 8 minutes or so; stirring occasionally.
Add in the broth and allow the butternut squash mixture to come to a boil. Lower the heat to a simmer, and cook, partially covered, for 20-25 minutes, until the butternut squash is completely softened.
Meanwhile, cook the pasta according to the boxed directions. Drain the pasta, and reserve 1 cup of the cooking water.
Once the butternut squash is ready, use an immersion blender and blend the mixture, broth and all, until completely smooth.
Add the cooked pasta noodles into the butternut squash "sauce". Toss the noodles until completely coated. Add in some of the reserved cooking water to loosen the sauce if needed.
Add the pasta into serving bowls and top with the bacon/sage mixture. Serve hot.
Recipe adapted from Bon Appetit