If you like carbonara, but don’t love all the calories, this Butternut Squash Noodle Carbonara is for you! Crisp butternut squash noodles coated in a silky, cheesy, carbonara sauce and tossed with pancetta and fresh sage, this dish is easy, comforting, healthy and perfect for fall!Hi friends! How was everyone’s weekend? For those of you who had to endure Hurricane Matthew, I hope you stayed safe and no major damage was done to your home!
Boy and I were more worried about my family in Orlando, FL than we were about ourselves, here in N to the C. But, as it turns out we should have been a liiiiiiittle more concerned for ourselves. Oops? You live, you learn right.
Next hurricane I am going to be that crazy neighbor who stock piles supplies.
You see, my mother never even lost power during the hurricane, she actually told me they were cooking up a pretty gourmet feast. And Boy and I were without power for about 5 hours. Plus our entire town ended up losing power, so there wasn’t anywhere to turn.
Can I just tell you, I have a brand new appreciation for electricity? I’ve been without power before, but I don’t remember it being SO boring.
And I also don’t remember being so hangry! All I wanted to do was eat something. Our fridge was empty, but our pantry is stocked with staples, however that doesn’t help when all those staples require you COOK them.
Needless to say, I wasn’t the happiest of campers for a good portion of the day.
Anyways, I’ll stop ranting now and start talking about what you guys actually come here for – the food.
SO, if you guys read my last post, you might remember me mentioning vegetable noodles that disintegrated like a magic trick gone wrong. Well folks, these are them!
I made this dish 3 times JUST to get the butternut squash noodles right. I’m going to let you all in on a secret – DO NOT boil butternut squash noodles!!
Take it from me who has to learn EVERYTHING the hard way, it does NOT work. Even if you boil them for just ONE minute, when you remove the “noodles” from the water they break up into a million pieces and resemble rice more than pasta.
Commit this to memory – Boiling water is a terrible, horrible, no good cooking method for butternut squash noodles.
Do yourself a solid and just say no to boiling butternut squash noodles, my friends.
So how DID I cook them you ask? I baked ‘em. High five to the oven. ✋
Butternut Squash Noodle Carbonara with Pancetta & Sage
This dish was worth EVERY single trial and error, you guys! If you like pasta carbonara, but you also like fitting in your skinny jeans, this health-ified version is for YOU.
Naturally sweet and savory, crisp butternut squash noodles coated and glistening in a silky, cheesy, rich carbonara sauce, tossed with salty, crispy pancetta and earthy, herbaceous sage.
This dish is healthy, easy AND comforting.
Fall noms for your face, y’all!
Twirl. Chomp. Chew. Repeat.
- In case you skipped through the beginning of this post – DO NOT try to boil the butternut squash noodles, they will break apart into a million pieces. The recipe below calls for baking your “noodles” until crisp or “al dente”. Do not over bake them or they will turn mushy.
- To make the squash easy to peel I like to microwave mine. Simply use a fork to pierce shallow holes all around the squash and microwave it for 45 seconds to 2 minutes. Let it cool and then proceed to peel it. Microwaving it softens the skin and makes it a cinch to peel!
- To spiralize the squash, cut the bulbous end and the tip off of the squash. You just want to work with the long cylindrical part. Cut the long cylinder in half and then spiralize both halves.
- You can spiralize the squash in advance. The ‘noodles’ will keep, covered (or stored in a Ziploc) in the fridge for 3 days.
Get on this Butternut Squash Noodle Carbonara. With only 30 minutes start to finish, there are no excuses. 😉
Until Thursday friends, cheers – to skinny eats.
- 1 medium Butternut Squash – peeled & spiralized* (1 pound of noodles)
- 2 TBS Extra-Virgin Olive Oil, divided
- 4 ounces Pancetta – diced (can substitute bacon)
- 1 TBS Fresh Sage – finely chopped, plus more for garnish
- ½ Yellow Onion – finely chopped (about ¾ Cup)
- 2 Whole Large Eggs plus 2 yolks
- ⅓ Cup Parmesan, packed – freshly grated (about 1 ounce)
- ⅓ Cup Pecorino Romano, packed – freshly grated (about 1 ounce), plus more for garnish
- Kosher Salt and Freshly Ground Black Pepper
- Vegetable or Chicken Stock (optional)
- Preheat oven to 400 degrees F.
- For the carbonara sauce: In a mixing bowl, whisk together the eggs, yolks, parmesan and pecorino. Season with a pinch of salt and pepper. Whisk until well combined and set aside.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the pancetta and reduce heat to medium. Cook, stirring occasionally, until crisp, about 5-7 minutes. Add in the sage and stir to combine. Use a slotted spoon to transfer pancetta and sage to a small bowl. Set aside.
- Add the onion to the skillet and season generously with salt and pepper. Cook, stirring occasionally until onion is translucent, about 4-5 minutes. Reduce heat to low and add back in the pancetta and sage.
- Meanwhile, bake the noodles: Toss the butternut squash noodles with 1 tablespoon of the oil and season generously with salt and pepper. Bake for 10-15 minutes, or until ‘al dente’, tossing noodles halfway through cooking.
- Transfer pasta to skillet with onion and pancetta. Toss to combine and remove from heat.
- Slowly pour the egg mixture over the noodles, stirring constantly. Mix until the eggs have formed a smooth, creamy sauce. Add in stock, 1 tablespoon at a time, if needed for creaminess. Taste and adjust for seasoning with salt and pepper.
- Serve immediately garnished with additional pecorino and sage if desired. Enjoy!
*To spiralize the squash, cut the bulbous end and the tip off of the squash. You just want to work with the long cylindrical part. Cut the long cylinder in half and then spiralize both halves.
*You can spiralize the squash in advance. The ‘noodles’ will keep, covered (or stored in a Ziploc) in the fridge for 3 days.
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