Winter Squash Carbonara with Sage
2 tbsp. olive oil
4 oz. bacon diced
1 tbsp. finely chopped fresh sage
1lb squash, cubed (I used sweet Hubbard)
1 shallot, minced
2 cloves garlic, minced
2 cup veg or chicken broth
1 pkg fresh pasta
1/4 cup grated Parmesan cheese( plus a little more for serving)
Bring a large pot of salted water to boil.
Heat the oil in a large skillet over medium high heat.
If using bacon, add it to pan and cook, stirring until crisp.
Add the sage and toss and coat. cook 1-2 minute or until crispy.
Remove everything from the pan and set aside.
To the bacon dripping add the squash, shallot and garlic to the skillet.
Season with salt and pepper and cook, until shallot is translucent 5-6 minutes.
Add broth, bring to a boil, reduce heat, and simmer until squash is soft and liquid has reduced to half 15-20 minutes.
Let cool slightly, then puree in a blender until smooth.
Cook pasta according to package directions.
Drain, reserving 1 cup of pasta water.
Combine the pasta, squash puree, and 1/2 cup pasta water to reserve skillet and cook over medium heat. Toss and add more pasta water if needed.
Once pasta is coated with sauce , mix in cheese, bacon and or sage.
Serve and enjoy.
Pairs Well With
Acme farm and Kitchen. It is an amazing sauce. The whole dish has great flavor. My kids loved it!