We give classic carbonara a healthy spin using nutty whole-grain pasta and infusing a more traditional carbonara sauce with sweet butternut squash. Use pre-chopped squash to streamline the prep for this recipe--and be sure to brown the squash to deepen the entire dish's flavor. Don't forget to reserve some pasta water--it adds silkiness to the sauce. Source: EatingWell.com, October 2019

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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

375 calories; 13 g total fat; 5 g saturated fat; 565 mg sodium. 412 mg potassium; 54 g carbohydrates; 7 g fiber; 5 g sugar; 19 g protein; 148 mg calcium;

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