Weekly Winner: The I-Can’t-Believe-There’s-No-Dairy Carbonara

faux carbonaraPasta Carbonara is one of my all time favorite dishes in the world.  Oooey, Goooey pasta tossed with eggs, cheese, sometimes some cream.  What’s not to like?  Well, OK, the calories, the fat content, etc… but you gotta admit, it’s awfully tasty!

So when I saw this recipe for “Carbonara” in Bon Appetit, let’s just say I was skeptical at best.  But the picture sure was pretty.  And I do like butternut squash.  And it kept the pancetta.  So why not take it for a spin.

It was amazing!!  Rich beyond comprehension considering the ingredients.  Luscious, creamy, (creamy!! how can it be creamy??) and totally satisfying.  I immediately sent the recipe to my good friend whose husband can’t eat dairy and said “You must try this”!  Seriously, even if you are a dairy fiend like me you won’t miss it.  It is a guilt-free version of a very guilt-laden favorite.

Winter Squash Carbonara with Pancetta and Sage

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 4 ounces pancetta (Italian bacon), chopped
  • 1 tablespoon finely chopped fresh sage
  • 1 2-pound kabocha or butternut squash, peeled, seeded, cut into 1/2″ pieces (about 3 cups)
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • Kosher salt, freshly ground pepper
  • 2 cups low-sodium chicken broth
  • 12 ounces fettuccine or linguine
  • 1/4 cup finely grated Pecorino, plus shaved for serving

Instructions:

Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Combine pasta, squash purée, and 1/4 cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in 1/4 cup Pecorino; season with salt and pepper.

Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

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