Whole-Wheat Spaghetti Carbonara with Butternut Squash
Cook bacon in a large skillet over medium, stirring often, until bacon is crisp, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels; reserve drippings in skillet. Add sage leaves and cook until crisp, about 1 minute. Using tongs, transfer leaves to paper towel with bacon.Advertisement
Add squash to skillet and cook over medium-high, stirring often, until lightly browned, about 2 minutes. Add garlic, pepper and salt and cook, stirring often, 2 more minutes. Add stock and let come to a boil over medium-high. Reduce heat to medium and cook, partially covered, until stock is reduced by half and squash is very tender, 13 to 15 minutes. Remove skillet from heat. Pour mixture into a blender; add butter. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Return mixture to skillet.
Cook pasta in a large pot of water according to package directions, omitting salt and fat. Drain pasta, reserving 1 cup cooking water.
Add parsley and 1/2 cup of the reserved cooking water to squash mixture; stir to incorporate. (Add remaining 1/2 cup cooking water, 1 tablespoon at a time, if needed to reach desired consistency.) Add cooked pasta; toss and top with Parmesan cheese, bacon, and sage leaves. Serve immediately.