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The pasta dish is being served out of the pot with tongs.

Butternut Squash Carbonara with Pancetta and Kale

For a fall-inspired twist on this classic carbonara, we include earthy kale, creamy butternut squash and fragrant sage. Who says you can’t teach an old dog new tricks?

INGREDIENTS

  • 3 pounds butternut squash, cubed
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 (16-ounce) package DeLallo Bucatini
  • 4 ounces pancetta, diced
  • 2 cloves garlic, minced
  • 1 bunch fresh sage, chopped
  • 1 large bunch kale, roughly chopped
  • 3 eggs
  • 1 cup freshly grated Imported Parmigiano-Reggiano, plus more for serving
  • Crushed red pepper flakes (optional)
  • Salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 425F.
  2. In a large bowl, toss squash with oil and salt and pepper. Arrange squash in a single layer on one or two baking sheets. Roast until tend tender, about 20-25 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/2 cup of hot pasta water.
  4. While pasta cooks, place a large skillet over medium heat. Add a drizzle of olive oil. Cook the pancetta for 3-4 minutes, or until it becomes crispy. Add garlic, sage and kale to the skillet and cook until kale wilts slightly, about 2 minutes.
  5. Add squash and drained pasta and cook for another 2 minutes.
  6. In a mixing bowl, whisk together the eggs and Parmigiano-Reggiano. Remove pasta from heat and add egg mixture to the skillet. Toss quickly until egg thickens to create a sauce. Thin the sauce with a bit of the reserved hot pasta water, until desired consistency.
  7. Season the carbonara with fresh pepper, salt and more Parmigiano-Reggiano. Serve.

Butternut Squash Carbonara with Pancetta and Kale

For a fall-inspired twist on this classic carbonara, we include earthy kale, creamy butternut squash and fragrant sage. Who says you can’t teach an old dog new tricks?