Stovetop, Frying pan, Pot (small), Colander, Whisk, Knife
If using a whole butternut squash, cut both ends off of the squash, then peel it using a vegetable peeler. Remove the seeds & cut it into cubes.
In a pot of boiling water, add the squash & cook for about 20 min or until tender.
Meanwhile, cut the pancetta into small pieces.
Brown the pancetta it in the pan on high heat, for 4 min or until crispy. Remove the pan from the heat, save it for the final steps.
Check if the butternut squash is tender with a fork or knife. Take a ladle of the cooking water per serving & set it aside.
Separate the egg whites from the egg yolks. Whisk the yolks in a mixing bowl. Save the whites for another recipe or a tasty omelette!
Add half of the reserved cooking water to the yolks. Whisk together, then add the grated parmesan. Season with salt & pepper.
Drain the butternut, then add the remaining reserved cooking water. Blend using an immersion blender for a smooth puree. Season with salt & pepper. Mix & set aside.
In a pot of boiling salted water, cook the pasta following the package instructions, about 7-8 min.
Drain the pasta & add it to the pan with the pancetta. On low heat, add the egg yolk/parmesan mixture. Mix, then add the squash puree. Mix again. Cook for 1-2 min until the sauce is thick & bubbly,
Serve the pasta with additional grated parmesan & pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Butternut Squash Carbonara" contains 548 Energy, 24 g of Fat, 49 g of Carbohydrates, 33 g of Protein, 4 g of Fiber.