YOUR SOLIN GENERATED RECIPE
Creamy Butternut Squash Carbonara with Turkey Bacon
A comforting twist on a classic carbonara. Roasted butternut squash is blended into a silky sauce with garlic and a hint of nutmeg, while whole wheat pasta is tossed with crispy turkey bacon and enriched with egg and Parmesan. This dish strikes a balance with creamy texture, savory flavors, and a boost of protein.
INGREDIENTS
2 oz dry Whole Wheat Pasta
1.5 cups cubed Butternut Squash
3 slices Turkey Bacon
1 combo (1 whole egg + 1 egg white)
2 tbsp grated Parmesan Cheese
1 clove Garlic
A pinch Nutmeg
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta water and then drain the pasta.
In a skillet over medium heat, cook the turkey bacon until it becomes crispy. Remove and chop into bite-sized pieces.
In a blender, combine the roasted butternut squash, garlic, a pinch of nutmeg, and a couple of tablespoons of the reserved pasta water. Blend until smooth to form a creamy sauce.
Return the pasta to a large pan over low heat. Stir in the squash sauce, then add the beaten whole egg and egg white, stirring quickly to create a creamy emulsion without scrambling the egg. If the sauce is too thick, add a little more reserved pasta water.
Mix in the turkey bacon pieces and sprinkle in the grated Parmesan cheese. Adjust salt and pepper to taste.
Serve immediately, enjoying the balance of creamy squash sauce with the savory turkey bacon and a subtle kick of spices.