Squash Carbonara with Bacon and Thyme
Egg-less, cream-less Carbonara
This winter squash carbonara with bacon and thyme recipe is a healthier alternative to the original, that will become you’re favorite comfort food. Carbonara is named for its rich and creamy sauce over pasta, but this one doesn’t use a drop of cream or a single egg. The roasting of the squash lends a sweet well rounded flavor to the pasta.
I am using a butternut squash, however a kabocha or delicata squash would work just as well. The squash puree can add a decadence to risotto, soups or simply serve it as a side dish with meat.
2 tablespoons olive oil
4 oz. bacon chopped
1 tablespoon parsley, chopped
1 teaspoon thyme
1 -2lb butternut squash
1 small onion, chopped
2 garlic cloves, minced
1 cup chicken broth
12 oz. fettuccine noodle
1/4 cup grated parmesan plus shaved
Cut the butternut squash into quarters, place on a parchment lined baking sheet. Roast for 30 minutes until tender. Once it has cooked cut the skin from the squash. Set aside.
Heat oil n a large skillet over medium high heat. Add the bacon, reduce temperature to medium, cook, stirring until crisp. Add the thyme and coat, transfer the bacon and thyme to a small bowl; and set aside.
Add the onion and garlic to the skillet; season with salt and pepper and cook, stirring occasionally, until the onion is translucent.
Add to a blender the squash, broth and cooked onion mixture and puree until smooth. Season with salt and pepper.
Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/4 cup of cooking liquid.
Combine the cooked pasta, squash puree, 1/4 cup of cooking liquid to the skillet, cook and toss over medium heat until the pasta is coated. Mix in the grated parmesan, bacon and parsley, and more freshly grated pepper. Top with the parmesan shavings. Serve