“Bon Appetit | (baw-na-pa-tee) | French saying; Wishes for a hearty appetit and a glorious meal.”
I’m a big fan of traditional Carbonara, or as Rachael Ray calls it “Bacon-and-Egg Pasta,” so when I came across this recipe on Bon Appetit’s website I thought I’d give it a try for four reasons:
- I love butternut squash
- I love pasta
- I love a good spin on my favorite classics
- I love pasta
Overall I like how it turned out. Does it trump the original bacon and eggs pasta you might ask? No… but nothing can satisfy my craving for bacon and eggs pasta like the real deal.
On the other hand, I wouldn’t compare the two.
This pasta/sauce deserves it’s own genre… like the Olympics and this one took home Gold for best veggie sauce. If you’re a fan of winter or butternut squash definitely give it a try. It’s SUPER simple, delicious, hearty… and well…… just plain different.
It also requires minimal ingredients (P.S… the sage should be fresh but I forgot to grab some at the store). 🙂
And who doesn’t want an excuse to fry up Pancetta!?
To summarize the recipe in Tara speak:
Fry the Pancetta until crispy and then mix it with sage. Saute butternut squash, onion and garlic in chicken broth until really soft. Then puree the veggies to make a sauce and that’s the sauce you coat the fettuccine in. Throw in heaps of Pecorino Romano cheese and top with Pancetta. VOILA! You have Winter Squash Carbonara!
I was hosting a friend when I made this so there aren’t many pictures, but I must say we both approved. It’s something out of the ordinary, but not ordinarily difficult to make.
You can find the VERY EASY recipe here: