Butternut Squash Noodle Carbonara with Pancetta & Sage
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!
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!
Notes
*To make the squash easy to peel I like to microwave mine. Simply use a fork to pierce sallow 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.