Butternut Squash Carbonara

This butternut squash carbonara is a delicious take on the classic carbonara recipe. The roasted squash gives it a sweet and creamy texture, and the crispy bacon and rich Parmesan cheese sauce go well with it. This pasta dish is perfect for cozy nights in because its warm and filling.

Ingredients:

• 1 small butternut squash, peeled and diced
• 8 ounces spaghetti or other pasta of choice
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Start by heating the oven to 400F 200C

Dice the butternut squash and put it on a baking sheet

Drizzle with olive oil and season with salt and pepper

Roast for 20 to 25 minutes, or until soft and slightly caramelized

Follow the directions on the package to cook the pasta until its al dente while the squash is roasting

Save half a cup of the pasta cooking water, and then drain the pasta

Heat up a large skillet over medium-low and add the chopped bacon

Cook until the bacon is crispy

Take the bacon out of the pan and set it aside

Leave the fat behind in the pan

Put minced garlic in the pan and cook for about one minute, until the garlic smells good

In a bowl, mix the eggs and Parmesan cheese with a whisk

Put away

Put the cooked pasta and roasted butternut squash into the pan with the garlic

Toss everything together, and if the sauce gets too thick, add the pasta water you saved

When you take the pan off the heat, quickly add the egg and cheese mixture and toss the pasta around to coat it evenly

The eggs will cook and the sauce will get creamy from the leftover heat

Add salt and pepper to taste, and then mix in the bacon

Add extra grated Parmesan cheese and chopped fresh parsley to the top of the butternut squash carbonara right away