This weeknight pasta has all the vibes of traditional carbonara, but with a veggie boost.
Don’t be fooled by the addition of butternut squash in this irresistible pasta.
It’s a pasta recipe with a veggie boost you’ll make again and again.
Photo: Antonis Achilleos
Ingredients
1poundspaghetti
6slices uncooked bacon, chopped into 1/2-in.
Add pasta; cook according to package directions for al dente.
Drain, reserving 1 cup water.
Transfer to a towel-lined plate.
Reserve 2 tablespoons drippings in skillet.
Microwave defrosted squash puree on high for 1 minute to warm.
Whisk egg yolks in a large bowl; drizzle in reserved hot bacon drippings, whisking constantly to combine.
Whisk in squash puree, thyme, honey, salt, pepper, and 2 cups cheese until combined.
Gradually drizzle reserved pasta water into egg mixture, whisking constantly, taking care to avoid curdling yolks.
Add pasta; toss well to coat.
Serve pasta topped with bacon, parsley, and remaining 1/2 cup cheese.
Garnish with a few grinds of pepper.
2,000 calories a day is used for general nutrition advice.
