Butternut Squash Carbonara
recipe credit: a foodday recipe
5 slices bacon
2 cloves garlic, smashed, peeled, and minced
3 c. peeled and diced butternut squash or other winter squash
13-16 oz. dry pasta (the original recipes calls for rotini; I used linguine)
1/2 c. grated parmesan cheese
Salt and pepper
- Stack the bacon and cut crosswise into 1/4-inch strips. Set a large sauté pan over medium-high heat. When hot, add the bacon and squash to the pan and cook until bacon is crisp and squash is cooked through, about 10 minutes. Add the minced garlic and cook about 1 more minute. Remove from heat. Using a slotted spoon, remove the bacon, squash, and garlic; set aside.
- Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package instructions.
- Beat the eggs together in a large serving bowl and add the cheese. Drain the pasta and immediately add to the bowl, tossing quickly to coat the pasta well (reserve and add a little of the pasta water if you like a thinner sauce). Add the contents of the sauté pan into the bowl and toss. Season with salt and pepper and serve immediately.