Butternut Squash Carbonara Pasta Tarifi

Malzemeler

• 1/2 Cup Diced Pancetta or Guanciale, 8 Fresh Large Sage Leaves, 1 Cup Butternut Squash Puree, 2 Eggs Plus 2 Egg Yolks (From Large Eggs), 1/3 Cup Grated Pecorino Romano Cheese, 1 Teaspoon Coarsely Ground Black Pepper, 1 Pound Pasta of Choice. To Serve: Additional Grated Pecorino Romano Cheese, & Black Pepper

Hazırlanışı

1. In a small frying pan over medium heat, cook the pancetta or guanciale until lightly browned. Remove the pancetta from the pan and place on paper towels until needed. Fry the sage leaves in the hot bacon fat over medium heat for a minute or two or just until they crisp up. Do not let them burn! Place the sage leaves on the paper towels with the pancetta. Once cool, crumble the sage a bit with your fingertips. Bring a large pot of salted water to a boil, and then cook the pasta according to the package directions. While the pasta is cooking, in a small bowl, whisk together the eggs, yolks, cheese, and black pepper. When the pasta is “al dente”, drain, reserving a cup of pasta water. Return the pasta to the pot and add the pancetta, crumbled sage, and squash puree along with 1/3 of a cup of the pasta water. Cook over medium heat stirring vigorously to coat the pasta with the squash puree. Remove the pot from the heat, and add the egg mixture to the pot stirring vigorously until the eggs have blended smoothly into the sauce, adding additional pasta water to loosen the sauce as needed. Serve the pasta in individual bowls topped with additional grated cheese and black pepper if desired.

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