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✓ How to Cook Appetizing Winter squash carbonara with pancetta and sage

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Winter squash carbonara with pancetta and sage. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside. Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is. Heat oil in a large skillet over medium-high heat.

To stretch this dish a little further, feel free to use a full pound of pasta. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside. You can have Winter squash carbonara with pancetta and sage using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Winter squash carbonara with pancetta and sage

  1. Prepare 2 tbsp of olive oil.
  2. Prepare 4 oz of pancetta chopped.
  3. You need 1 tbsp of chopped fresh sage.
  4. Prepare 1 (2 lb) of butternut squash peeled and cut into 1/2 in pieces.
  5. It's 1 of onion chopped.
  6. Prepare 3 cloves of garlic.
  7. It's of salt and pepper.
  8. You need 2 cups of chicken broth.
  9. It's 12 oz of fettucine.
  10. Prepare 1/4 cup of grated pecorino.

Spread the squash out in a single layer on one or two baking sheets. Drizzle with olive oil, nutmeg salt and pepper, toss well to coat. While trying to find a recipe that utilized in-season ingredients, I discovered this great take on a carbonara via epicurious.com. A carbonara is an Italian pasta dish that originated in Rome and is based on eggs, cheese, bacon, and black pepper with pasta.

Winter squash carbonara with pancetta and sage instructions

  1. Heat oil in a skillet over medium heat, add pancetta. Cook until crispy about 8-10 min. Toss with sage and set aside.
  2. Add squash onion and garlic to the skillet. Season with salt and pepper. Cook until onions are translucent about 8-10 min.
  3. Add broth. Bring to a boil then reduce to a simmer and cook til squash is soft and liquid is reduced by half, 15 to 20 min.
  4. Let cool slightly then puree in a blender. Season with salt and pepper.
  5. Cook pasta to aldente. Reserve 1 cup pasta water..
  6. Combine pasta, squash puree, and 1/4 cup of the pasta water in the skillet over medium heat. Adding more pasta water as needed until sauce coats the pasta.
  7. Mix in pecorino and pancetta.

This dish uses pancetta (fancy bacon) and, instead of making a sauce with eggs, it uses winter squash and sage. Roasting them to coax out their natural sweetness is defnitely my usual approach, but you can't beat it when they masquerade as something even more luscious. Fry the Pancetta until crispy and then mix it with sage. Saute butternut squash, onion and garlic in chicken broth until really soft. Then puree the veggies to make a sauce and that's the sauce you coat the fettuccine in.

Tag : carbonara, winter
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