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Fall Carbonara
Carbonara is the ultimate comfort food, thanks to the bacon and creamy cheese. This variation brings fall flavours to the dinner table, like butternut squash, sage, and pine nuts.
YIELDS
4
Ingredients
- 4 strips bacon, diced
- Olive oil, if needed
- 1/2 medium butternut squash, 1cm dice
- Salt and black pepper
- 300g dry spaghetti
- 1 to 2 teaspoons finely chopped sage or rosemary
- 2 tablespoons pine nuts
- 4 egg yolks
- 1/2 cup finely grated Pecorino cheese
- 1/4 cup finely grated Parmigiano Reggiano cheese
- 2 tablespoons finely chopped parsley
Directions
- Place a large pot of water over high heat and bring to a boil.
- Add the bacon to a large, non-stick sauté pan and turn the heat to medium-high. Cook the bacon until crisp, about five minutes, then remove from the pan, leaving the fat behind.
- Turn the heat under the pan to medium and add a little oil to the bacon fat, if needed. Add the butternut squash and season with salt and pepper. Cook, stirring occasionally, until tender and golden brown, about 10 minutes.
- Meanwhile, season the boiling water with salt and cook the spaghetti according to the package directions until al dente. Reserve a cup of the cooking liquid, then drain the rest away.
- Stir the sage, rosemary, and pine nuts into the pan with the squash and re-add the bacon. Cook for about one minute until the nuts are toasted and the herbs are fragrant.
- Meanwhile, mix the egg yolks, Pecorino, Parmigiano, and parsley in a medium bowl and season with salt and pepper. Whisk in about half a cup of the pasta cooking liquid.
- Add the pasta to the pan, toss to warm, and coat with the bacon mixture. Remove the pan from the heat and, while stirring and working quickly to avoid scrambled eggs, pour in the egg mixture, adding more pasta cooking liquid until a loose sauce forms.
- Serve immediately, topped with more pepper. Enjoy!
