Butternut Squash Bacon Carbonara
Prep Time10 minutes
Cook Time20 minutes
Description
Seasonally decadent with creamy butternut squash sauce topped with hearty bits of our infamous thick cut strips.
Ingredients
- 12 oz North Country Smokehouse Thick Cut Uncured Bacon
- 2 C butternut squash, cubed
- 2 TBSP fresh thyme leaves
- ½ TSP crushed red pepper flakes
- 2 cloves garlic
- 2 TBSP chopped fresh rosemary
- ½-1 TSP cayenne pepper
- 2 TSP honey
- 2 large eggs, at room temperature, beaten
- 1 C grated parmesan cheese, plus more for serving
- 2 TBSP salted butter, at room temperature
- Salt and Pepper
- 1 TBSP Olive oil
Cooking Instructions
- Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top.
- Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.
- Meanwhile, whisk together the eggs and parmesan.
- Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
- Plate pasta and top with generous amounts of bacon. Enjoy!
In this Recipe
