Squash Carbonara with Bacon and Thyme
Egg-less, cream-less Carbonara
This winter squash carbonara with plant-based bacon and thyme recipe is a healthier alternative to the original, that will become your 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. plant-based 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, vegan or eggless. View my Cavatelli Noodle Video for the vegan pasta
1/4 cup grated vegan 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 plant-based bacon, reduce temperature to medium, cook, stirring until crisp. Add the thyme and coat, transfer the plant-based 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 vegan parmesan, plant-based bacon and parsley, and more freshly grated pepper. Top with the vegan parmesan shavings. Serve