Recipe: Perfect Winter squash carbonara with pancetta and sage

Winter squash carbonara with pancetta and sage. How would you rate Winter Squash Carbonara with Pancetta and Sage? Added some dried chillies to pep up the flavour. One other thing: why is this described as Carbonara?

Also you can't go wrong with anything involving pasta and pancetta. I also liked that the butternut squash sauce was creamy without the need to have any actual cream in it, which made. A carbonara is an Italian pasta dish that originated in Rome and is made by mixing eggs, cheese, bacon, and black pepper with pasta. To make Winter squash carbonara with pancetta and sage you need 10 ingredients and just 7 steps. Here is how you achieve it.

Ingredients

1. It's of olive oil.
2. You need of pancetta chopped.
3. You need of chopped fresh sage.
4. It's of butternut squash peeled and cut into 1/2 in pieces.
5. It's of onion chopped.
6. Prepare of garlic.
7. Prepare of salt and pepper.
8. You need of chicken broth.
9. You need of fettucine.
10. You need of grated pecorino.

This dish uses pancetta (fancy bacon) and instead of making a sauce with eggs, it uses winter squash and sage. The original recipe actually calls for a Kabocha. This squash carbonara consists of creamy butternut squash sauce over pasta with pancetta, sage and two (or more if you want!) kinds of cheese. Serve the squash carbonara pasta topped with pancetta, sage, more Pecorino, pepper and whatever other toppings you want to put on it. a creamy, seasonal BUTTERNUT SQUASH PASTA with CRISPY SAGE.

Winter squash carbonara with pancetta and sage step by step

1. Heat oil in a skillet over medium heat, add pancetta. Cook until crispy about 8-10 min. Toss with sage and set aside.
2. Add squash onion and garlic to the skillet. Season with salt and pepper. Cook until onions are translucent about 8-10 min.
3. Add broth. Bring to a boil then reduce to a simmer and cook til squash is soft and liquid is reduced by half, 15 to 20 min.
4. Let cool slightly then puree in a blender. Season with salt and pepper.
5. Cook pasta to aldente. Reserve 1 cup pasta water..
6. Combine pasta, squash puree, and 1/4 cup of the pasta water in the skillet over medium heat. Adding more pasta water as needed until sauce coats the pasta.
7. Mix in pecorino and pancetta.

Farfalle, Spinach, Mushrooms and Pancetta - Rossella's Cooking with Nonna. Food Dinner Pancetta Foodie Sage Recipes Cooking Recipes Aioli Pasta Dishes. This cozy butternut squash lasagna has a rich sauce prepared with roasted butternut squash, roasted garlic, and a kiss of mascarpone cheese! Start by rendering pancetta til crispy, then adding chopped sage until lightly cooked. Quickly remove from pan and add onion, garlic and squash.