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Butternut carbonara recipe
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36 ratings
Add a depth of colour and sweetness to pasta with soft, golden butternut squash. Chunky pieces of the veg and spicy chorizo are stirred into a delicious creamy sauce and poured over a generous serving of spaghetti. See method
Ingredients
- 1kg butternut squash, peeled, deseeded and diced
- 2 unpeeled garlic cloves, gently crushed with the back of a knife
- 1 tsp fennel seeds, crushed
- 2 tbsp olive oil
- 2 tbsp whipping cream
- 130g pack Spanish diced chorizo
- 400g spaghetti
- 4 eggs
- 60g Parmesan, finely grated, plus extra to serve
- handful flat-leaf parsley, chopped
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
2190kj
519kcal
26%
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Fat
21g
30%
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Saturates
7g
36%
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Sugars
10g
11%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 64.2g
Protein 23.8g
Fibre 2.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel and 1 tbsp oil on a roasting tray. Toss, season, then roast for 30 mins. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
- Heat 1 tbsp oil in a frying pan and cook the chorizo over a medium-high heat for 5 mins, until crisp. Set aside.
- Cook the pasta in a pan of salted boiling water for 10 mins. Drain, reserving 100ml water, and return to the pan.
- Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 mins over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan.
Tip: If you're pushed for time, don't purée the squash – simply stir all the ingredients through the carbonara at the end.
See more Butternut squash recipes