Description
Squash Carbonara with Crispy Pancetta and Sage
This comforting and dairy-free version of carbonara replaces traditional cream and eggs with a luscious butternut squash sauce, making it a healthier choice while still delivering rich flavor. Inspired by the flavors of fall, this recipe combines silky pasta with crispy pancetta and sage for a balance of textures and a burst of warmth in every bite. It’s an easy and adaptable dish, perfect for any weeknight dinner. Skip the pancetta to make it vegetarian, and you’ll still have a crowd-pleasing meal full of vitamins and taste!
2 tbsp olive oil
4 oz. cubed prosciutto or pancetta
1 tbsp finely chopped sage leaves
2 lbs butternut squash, peeled and chopped
1 small onion, chopped
2 medium garlic cloves, finely chopped
1/4 tsp kosher salt
1/4 tsp black pepper
2 cups low sodium vegetable stock
12 oz. fettuccine or linguine
Directions:
1. Cook prosciutto in olive oil until crisp, then set aside.
2. Sauté squash, onion, garlic, salt, and pepper. Add broth and cook until soft. Purée until smooth.
3. Cook pasta, combine with purée, adding reserved pasta water to coat.
4. Serve topped with prosciutto and sage.
Prep Time: 5 mins
Kcal: 418 per serving
Step-by-Step Guide
1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the cubed pancetta and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Add the chopped sage to the hot fat and fry for 30 seconds until crisp. Remove and set aside with the pancetta.
2. To the same pot, add the chopped butternut squash, onion, garlic, salt, and pepper. Sauté for 5 minutes until the onion is translucent. Pour in the vegetable stock, bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the squash is very tender.
3. Carefully transfer the squash mixture to a blender. Purée until completely smooth and creamy. Return the sauce to the pot and keep warm over low heat.
4. While the squash cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
5. Add the drained pasta directly to the pot with the warm squash sauce. Toss vigorously to coat, adding the reserved pasta water a few tablespoons at a time until the sauce clings to the pasta in a silky, luxurious way.
Serving Suggestions
Serve this carbonara immediately while hot. Divide among plates and top generously with the reserved crispy pancetta and fried sage. For added flavor and texture, finish with a crack of black pepper, a sprinkle of red pepper flakes, or a dusting of nutritional yeast or vegan Parmesan for a cheesy note. A simple side salad with a sharp vinaigrette helps cut through the richness.
How-to Summary
This dairy-free carbonara involves crisping pancetta and sage, then sautéing and simmering butternut squash with aromatics until soft. Purée the squash into a smooth sauce. Cook pasta al dente, then toss it with the sauce, using starchy pasta water to achieve a creamy consistency. Finish by topping with the crispy pancetta and sage.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes, you can prepare the squash purée 1-2 days in advance and store it in the refrigerator. Reheat gently before tossing with freshly cooked pasta.
What can I use instead of pancetta for a vegetarian version? For a smoky, savory element, try sautéed mushrooms, sun-dried tomatoes, or meat-free bacon alternatives. A pinch of smoked paprika added to the sauce also works well.
My sauce is too thick. How can I fix it? Simply thin it with more of the reserved starchy pasta water or a bit of additional warm vegetable broth until you reach your desired consistency.
Can I freeze the squash sauce? Absolutely. The puréed sauce freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating and using.
What other pasta shapes work here? Short, sturdy shapes like rigatoni, penne, or fusilli are excellent choices as they hold the creamy sauce well.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will continue to cook slightly when tossed with the sauce. Always reserve the pasta water—it’s essential for creating a silky, emulsified sauce that clings to the noodles. Do not rush the sautéing of the squash and onions; allowing them to soften properly builds a deeper flavor base. Finally, ensure your squash is puréed until completely smooth to achieve the best carbonara-like texture.
Conclusion
This Butternut Squash Carbonara is a brilliant, health-conscious twist on a classic, proving that comfort food can be both nourishing and indulgent. The creamy, vitamin-rich sauce paired with the salty crunch of pancetta and sage creates a symphony of fall flavors. It’s a versatile, satisfying dish that is sure to become a seasonal favorite on your dinner table.