Butternut Squash Carbonara with Pesto and Crispy Bacon
- Butternut Squash, skin and seeds removed and cut into cubes
- 500g Pasta (Mezze Maniche Rigate)
- 1 large onion, diced
- 2 eggs
- 90g grated parmesan
- Smoked bacon medallions, sliced
- Handful of basil
- Smoked streaky bacon
- Pine nuts
- 2 cloved garlic, diced
Step by Step Instructions
Toast your pine nuts in a dry pan until lightly coloured and set aside in a bowl.
Place half of your butternut squash on a tray, drizzle with oil and place in centre of oven at 1800C for 15 mins. Place the other half in a pan of boiling water for 10 mins or until soft.
In the pan you toasted the pine nuts, pan fry your onion in oil for 3 mins. Add bacon medallions and cook for a further 3 minutes. Add garlic and cook for 1 minute then take off the heat and set aside.
When butternut squash has boiled, scoop out of boiling water and place straight into a blender. Add the pasta to the boiling pan of water with a good pinch of salt. Follow cooking instructions on pasta.
Blend butternut squash (adding a little pasta water if needed to loosen up) with handful of basil.
In a bowl whisk together the parmesan and eggs.
Add steaky bacon to tray with butternut squash on and place back in oven for 10mins.
Drain pasta and place back in pan – now it is time to put this all together!!!
To the pan of drained pasta add the roasted butternut squash cubes, bacon and onion mix, egg and parmesan mix, blended butternut squash. Mix thoroughly for a few mins to allow the egg to cook through.
Place some pasta in a bowl and sprinkle with pine nuts, a few strands of streaky bacon and dollop some pesto around it.