Carbonara with Winter Squash and Panchetta

"Carbonara con Panchetta e Zucca Invernale"

This is my variation of the well know Italian pasta dish known as "Carbonara". In addition to the panchetta, which is the base for this classic dish, I add winter squash (kobacha, acorn, butternut, etc) . I think its a great marriage of flavors and perfect for a winter dinner, Serves 4.

Dec 24, 2019

INGREDIENTS

  • 1 pound bucatini (thick spaghetti)
  • 8 ounzes diced pancetta (usually found in 4 ounze packages in the deli section).
  • 1 cup diced squash (your choice of variety)
  • 1/2 cup grated Pecorino Romana cheese - OK to add a bit more if you are a "cheese person" like myself.
  • 2 tbs olive oil
  • 2 tbsp butter
  • 1 egg
  • 1/3 cup heavy creme
  • 1 tsp crushed garlic
  • chopped parsely to garnish

METHOD

From 1 squash, cut open and remove enough to dice up one cup.

Heat oven to 375 degrees. Place a sheet of tin foil on a cookie sheet, add the diced squash and drizzle with 1 tbsp of oilve oil. Cook for 20 minutes. Set aside.

Boil the bucatini to a minute less than the time according to package instructions (it will cook for the last minute in the pan with the other ingredients later).

Heat 1 tbsp olive oil over medium heat for several minutes in a large fry pan, then reduce to medium-low and add pancetta and minced garlic.

Cook for about 5 minutes, turning frequently.

Remove pot with bucatini from the burner one minute early.

Add the diced squash to the pan with the pancetta/garlic mixture. Stir.

Then add the butter, continue to stir.

Don't strain the pasta. Using kitchen tongs, and as soon as possible, transfer enough of the bucatini to the pan with the other ingredients to create a consistency that looks good to you. You don't want to overwealm the pancetta/squash mixture with too much pasta, keep some in reserve in case you think you need it at the end. You want to get a little of the pan water in the overall mix, thats why we use the tongs. Toss.

Add the egg, toss some more followed by the creme and lastly the cheese. Continue to toss for another 30 seconds so that everything incorporates nicely,

Serve immediately. Add chopped parsely as a garnish to each plate.

CHEF's NOTES:

  • You can speed things up by microwaving the diced squash (about 90 seconds) instead of baking them.
  • Pecorino is the preferred cheese, but you can substitute Parmesan.
 
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