Butternut Squash Bacon Carbonara
Prep Time:
10 minutes
Cook Time:
20 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. 5. Plate pasta and top with generous amounts of bacon. Enjoy!
