Butternut Squash Carbonara

Popular
Health score
37%
Butternut Squash Carbonara
45 min.
2
943kcal

Suggestions


Craving comfort food with a twist? This Butternut Squash Carbonara is a creamy, dreamy dish that elevates the classic Italian favorite. Forget boring weeknight dinners! This recipe, tagged as "Popular", proves why it's a crowd-pleaser, ready in just 45 minutes. With a hearty 943 kcal per serving, expect a filling and flavoursome meal.

Imagine sweet, tender butternut squash mingling with crispy bacon, all coated in a rich, velvety carbonara sauce. The subtle earthiness of sage perfectly complements the sweetness of the squash, creating a symphony of flavors that will tantalize your taste buds. This isn't your average pasta dish; it's a culinary adventure for your lunches or dinners!

This recipe serves two, making it perfect for a romantic dinner or a satisfying meal for yourself (with leftovers for lunch, perhaps?). The combination of protein from the bacon and egg yolks, healthy fats, and satisfying carbs ensures a balanced and fulfilling meal. So, ditch the takeout menu and get ready to whip up a delicious and surprisingly simple dish that will impress anyone!

Ready to experience carbonara in an entirely new light? Get ready to transform simple ingredients into a unforgettable culinary experience. Let's get cooking!

Ingredients

  • slices bacon cut into 1 inch slices)
  •  egg yolks 
  • clove garlic chopped ()
  • tablespoons heavy cream 
  • 0.3 cup parmigiano reggiano 
  • 0.5 pound soup noodles 
  • servings bell pepper to taste
  • tablespoon sage chopped ()
  • cups baby squash cut into small pieces)

Equipment

  • bowl
  • frying pan
  • pot

Directions

  1. Start boiling some water in a large pot to cook the pasta.
  2. Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
  3. Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
  4. Meanwhile, add the pasta to the boiling water and cook as directed on the package.
  5. Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
  6. Drain the cooked pasta reserving some of the water.
  7. Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
  8. Add the pasta and bacon to the pan and toss.
  9. Remove the pan from the heat and wait for the sizzling to stop.1
  10. Add the egg mixture and toss to coat.1
  11. Add a bit of the pasta water and toss to mix and coat.1
  12. Garnish with more sage & serve.

Nutrition Facts

Calories943kcal
Protein14.07%
Fat39.85%
Carbs46.08%

Properties

Glycemic Index
65.5
Glycemic Load
35.22
Inflammation Score
-10
Nutrition Score
41.937826218812%

Flavonoids

Luteolin
0.45mg
Kaempferol
0.02mg
Myricetin
0.02mg
Quercetin
0.2mg

Nutrients percent of daily need

Calories:942.85kcal
47.14%
Fat:41.84g
64.38%
Saturated Fat:16.47g
102.93%
Carbohydrates:108.86g
36.29%
Net Carbohydrates:100.62g
36.59%
Sugar:9.89g
10.99%
Cholesterol:263.41mg
87.8%
Sodium:665.65mg
28.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.23g
66.46%
Copper:9.59mg
479.34%
Vitamin A:17816.84IU
356.34%
Vitamin C:125.32mg
151.9%
Selenium:99.26µg
141.81%
Manganese:1.75mg
87.48%
Phosphorus:543.99mg
54.4%
Vitamin B6:0.87mg
43.36%
Vitamin B3:7.05mg
35.25%
Vitamin B1:0.52mg
34.39%
Magnesium:137.49mg
34.37%
Fiber:8.24g
32.96%
Potassium:1097.73mg
31.36%
Calcium:303.03mg
30.3%
Folate:120.28µg
30.07%
Vitamin E:4.23mg
28.22%
Zinc:3.64mg
24.28%
Vitamin B5:2.29mg
22.93%
Vitamin B2:0.38mg
22.52%
Iron:4.02mg
22.31%
Vitamin B12:0.86µg
14.25%
Vitamin D:1.54µg
10.26%
Vitamin K:6.15µg
5.86%