YOUR SOLIN GENERATED RECIPE
Creamy Butternut Squash Carbonara with Turkey Bacon
A vibrant twist on a classic carbonara, featuring a velvety butternut squash sauce combined with crispy turkey bacon and al dente whole wheat spaghetti. The dish offers a delightful balance of sweet and savory notes, with a creamy texture accented by egg and Parmesan, making it a satisfying meal any time of day.
INGREDIENTS
3 slices Turkey Bacon
1 cup diced Butternut Squash
1/2 cup dry Whole Wheat Spaghetti
1 large Egg
2 tbsp grated Parmesan Cheese
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C). Arrange the diced butternut squash on a baking sheet, drizzle with a little olive oil, and roast for about 20-25 minutes until tender.
Meanwhile, cook the whole wheat spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
In a skillet over medium heat, cook the turkey bacon until crispy. Remove, chop into bite-sized pieces, and set aside.
In a blender, combine the roasted butternut squash with a splash of reserved pasta water and blend until smooth. Return the sauce to low heat in the skillet.
Quickly whisk the egg in a small bowl and stir it into the squash sauce, allowing the residual heat to gently thicken the mixture, creating a creamy texture. Avoid scrambling the egg by stirring continuously.
Toss the cooked spaghetti into the skillet with the creamy sauce. Add the chopped turkey bacon and grated Parmesan cheese, stirring to combine evenly.
If necessary, adjust consistency with a bit more pasta water, and season with salt and freshly ground pepper to taste before serving.