Butternut Squash and Spinach Carbonara

My Carbonara obsession hasn't slowed at all. Recently we went out to dinner with a two other couples. We went out for Italian at Coppa and decided to order things family style. We made the mistake of only ordering one plate of Carbonara, which we quickly rectified once the whole plate was cleaned before anything else. This Carbonara add butternut squash and spinach to make for a great winter pasta. I had never sautéed butternut squash before. It cooks up quite quickly, which is nice since roasting squash can take a bit. Miss F wasn't a huge fan of the squash, but she loved the bacon and pasta.

Butternut Squash and Spinach Carbonara

6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
½ pound pasta
1 clove garlic, minced
1 cup baby spinach
pepper to taste
2 egg yolks
¼ cup heavy cream
1/3 cup parmesan

Fry the bacon in a large skillet, set aside and drain all but a tablespoon of the grease. Add the squash to the pan, toss to coat in the bacon grease and sauté until tender, about 8 to 10 minutes. While the squash is cooking, prepare the pasta per package instructions, reserving the cooking water. Whisk together the egg yolks, cream and parmesan in a two cup measure. Add the garlic, spinach and pepper to the squash and sauté until fragrant, about a minute. Add the spaghetti and bacon to the pan and toss. Remove the pan from the heat and add the egg mixture, toss to coat. Add some reserved pasta water if needed. Serve.

Pin It Now!