|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?|
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?
- 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
- Preheat oven to 425F.
- 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.
- 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.
- 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.
- Add squash and drained pasta and cook for another 2 minutes.
- 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.
- Season the carbonara with fresh pepper, salt and more Parmigiano-Reggiano. Serve.