halfbakedharvest4.3
Butternut Squash Pasta Carbonara with Rosemary Bacon
Simple and cozy...for nights when you’re craving Italian, but also want cozy fall flavors.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●food processor
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top. 2. 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 squash needs more time, return to the oven for another ⏱️ 10 minutes, or until the squash is tender.3. Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping. 4. Meanwhile, whisk together the eggs and parmesan. 5. Boil the pasta until al dente. Before draining, scoop out 1 cup 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 the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.6. Divide the pasta between plates. Top with bacon. Twirl the pasta up...EAT and ENJOY.
garlic, smashed2 cloveshoney2 teaspoonslarge eggs, at room temperature, beaten2
Nutrition Facts
calories
493 kcal
serving Size
1 serving
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