Indulge in a comforting twist on the classic Carbonara with this decadent Butternut Squash Carbonara. Rich, creamy, and bursting with flavor, this dish features savory butternut squash, crisp pancetta, and a luxurious egg yolk sauce. Topped with fragrant fried sage and sweet caramelized onions, this unique Carbonara is sure to impress.
INGREDIENTS
For 1x:
- 1 small butternut squash (about 1 1/2–2 lbs)
- 2 tbsp olive oil
- Sea salt and black pepper
- 1/2 lb pancetta, diced
- 1 small onion, thinly sliced into half moons
- 1 lb fettuccine
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 small bunch fresh sage
For 2x: Double all ingredients.
For 3x: Triple all ingredients.
INSTRUCTIONS
- Prepare the Squash: Preheat the oven to 375°F (190°C). Peel the butternut squash and slice into 1/2-inch thick pieces. Arrange on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Toss to coat evenly. Roast for 20–25 minutes, flipping halfway, until fork-tender and slightly caramelized. Remove from the oven and transfer to a blender. Set aside.
- Cook the Pancetta: Heat a medium frying pan over medium heat. Add the diced pancetta and cook, stirring frequently, until crispy and golden. Transfer to a plate lined with paper towels to drain. Discard excess grease, leaving 2 tablespoons in the pan.
- Caramelize the Onions: Reduce the heat to medium-low and add the sliced onions to the reserved pancetta grease. Cook, stirring often, until deeply caramelized and slightly crispy, about 15 minutes.
- Cook the Fettuccine: While the onions are cooking, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Reserve 1 cup of the pasta water before draining.
- Make the Squash Sauce: Combine the roasted squash, reserved pasta water, and heavy cream in the blender. Blend until smooth and creamy. Toss the fettuccine with the squash puree until evenly coated.
- Fry the Sage: In a small frying pan, melt the butter over medium heat. Add the sage leaves and fry for about 2 minutes, or until crisp.
- Assemble and Serve: Divide the squash-coated fettuccine among serving plates. Top each portion with crispy pancetta, caramelized onions, and fried sage leaves. Serve immediately and enjoy!
