Honeynut Squash & Garlic Carbonara

配料

For the Squash Puree:

1 large Honeynut squash (it will still be significantly smaller than your average butternut! but look for the largest one of the options available)

4-6 cloves of garlic, unpeeled

Olive oil

Salt and black pepper to taste

For the Carbonara:

1 lb Pasta (I used Barilla’s Al Bronzo Orecchiette)

4 oz Guanciale or Pancetta, cut into small strips

2 large Eggs

1 large Egg Yolk

1/2 cup freshly grated Pecorino Romano cheese, plus more for serving

1 teaspoon freshly ground black pepper, plus more as needed

步骤

honeynut squash and garlic purée

Preheat the oven to 400°F (200°C). Cut the honeynut squash in half lengthwise and scoop out the seeds, then place on a parchment paper lined sheet tray. Add the unpeeled garlic cloves directly into the cavity of both squash halves. Season the squash with salt and pepper, then add enough olive oil to the scooped out center holding the garlic so the garlic is halfway submerged (about 1-2 tbsp in each) (this will ensure the garlic ‘confits’ in the oven!)

Roast for 35- 40 minutes, or until the flesh is very tender when pierced with a fork and the garlic is soft when pressed.

Once cooled enough to handle, scoop the squash flesh and the roasted garlic out of the skin and into a blender or food processor (a deli quart container and immersion blender also works quite well!). Blend until very smooth then set aside.

carbonara prep

In a medium bowl, whisk together the eggs and egg yolk, then add in the Pecorino and black pepper. Stir squash & roasted garlic puree until fully combined.

Add the guanciale/pancetta to a large skillet (large enough to hold all the pasta later) over medium-low heat. Cook slowly until the fat is rendered and the meat is crispy (about 8-12 minutes).

Remove the crispy meat with a slotted spoon and set it aside, leaving the rendered fat in the skillet. Turn off the heat under the skillet and set aside.

pasta assembly

Bring a large pot of heavily salted water to a rolling boil. Cook the pasta until it is about 1 minute under al dente, then return the skillet with the rendered pork fat to low heat and transfer the pasta directly from the water to the skillet. Some of the starchy pasta water will cling to the pasta which is what we want!

Toss for 30 secs- 1 mins to coat, then turn off the heat and add the squash-egg-cheese mixture to the hot pasta with another ladle of pasta water. Toss constantly with tongs for 1-2 minutes as the heat from the pasta and the reserved water gently cooks the eggs to create a creamy sauce.

If the sauce is too thick or looks dry, add another half ladle of pasta water until you reach the desired consistency. Top with the crispy guanciale /pancetta.

Serve immediately in warmed bowls with extra grated Pecorino Romano cheese, and a final generous grind of black pepper.