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Spaghetti Carbonara with Bacon, Butternut Squash and SageSpaghetti Carbonara with Bacon, Butternut Squash and Sage
Spaghetti Carbonara with Bacon, Butternut Squash and Sage
Spaghetti Carbonara with Bacon, Butternut Squash and Sage
This spaghetti with silky carbonara is tossed with smoky bacon, sweet butternut squash and earthy sage for a heavenly pasta dish.
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Recipe - Price Rite Marketplace Corporate
SpaghettiCarbonarawithBacon,ButternutSquashandSage.jpg
Spaghetti Carbonara with Bacon, Butternut Squash and Sage
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
Calories440
Ingredients
1 pkg (16 oz) Ronzoni® Spaghetti
4 egg yolks
1 cup Parmesan cheese, grated and divided
6 slices thick-cut bacon, chopped
3 cups butternut squash, diced
1/3 cup fresh sage, thinly sliced
1/2 tsp salt
2 tbsp fresh parsley, finely chopped
1 tbsp pepper
Directions

1. Cook pasta according to package directions; drain, reserving 3/4 cup cooking liquid.

 

2. Meanwhile, whisk together egg yolks and 1/2 cup Parmesan; set aside.

 

3. Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in squash, sage and salt; cook for 8 to 10 minutes or until bacon is golden brown and squash is tender. Set aside.

 

4. Return pasta and reserved cooking liquid to pot set over very low heat. Stir in egg mixture, stirring and tossing constantly, for about 1 minute or until pasta is well coated, egg yolks are set and sauce is thickened. Add squash mixture, tossing until well combined.

 

5. Divide among 6 plates. Top with remaining Parmesan, parsley and pepper.

 

Tip: Substitute sweet potato for butternut squash if preferred.

 

Nutritional Information
  • 12 g Fat
  • 4.5 g Saturated Fat
  • 140 mg Cholesterol
  • 640 mg Sodium
  • 64 g Carbohydrate
  • 5 g Fiber
  • 3 g Sugars
  • 13 g Protein
10 minutes
Prep Time
20 minutes
Cook Time
6
Servings
440
Calories

Shop Ingredients

Makes 6 servings
1 pkg (16 oz) Ronzoni® Spaghetti
Ronzoni No. 8 Spaghetti Pasta, 1 lb
Ronzoni No. 8 Spaghetti Pasta, 1 lb
$1.69$0.11/oz
4 egg yolks
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.79$0.40 each
1 cup Parmesan cheese, grated and divided
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$4.29$0.54/oz
6 slices thick-cut bacon, chopped
Butterball Original Turkey Bacon, 12 oz
Butterball Original Turkey Bacon, 12 oz
$3.99$0.33/oz
3 cups butternut squash, diced
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound
On Sale!
$2.37 avg/ea was $3.87 avg/ea$0.79/lb
1/3 cup fresh sage, thinly sliced
Not Available
1/2 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
2 tbsp fresh parsley, finely chopped
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$1.29
1 tbsp pepper
Badia Ground Black Pepper, 6 oz
Badia Ground Black Pepper, 6 oz
$3.99$0.67/oz

Nutritional Information

  • 12 g Fat
  • 4.5 g Saturated Fat
  • 140 mg Cholesterol
  • 640 mg Sodium
  • 64 g Carbohydrate
  • 5 g Fiber
  • 3 g Sugars
  • 13 g Protein

Directions

1. Cook pasta according to package directions; drain, reserving 3/4 cup cooking liquid.

 

2. Meanwhile, whisk together egg yolks and 1/2 cup Parmesan; set aside.

 

3. Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in squash, sage and salt; cook for 8 to 10 minutes or until bacon is golden brown and squash is tender. Set aside.

 

4. Return pasta and reserved cooking liquid to pot set over very low heat. Stir in egg mixture, stirring and tossing constantly, for about 1 minute or until pasta is well coated, egg yolks are set and sauce is thickened. Add squash mixture, tossing until well combined.

 

5. Divide among 6 plates. Top with remaining Parmesan, parsley and pepper.

 

Tip: Substitute sweet potato for butternut squash if preferred.