Winter Squash Carbonara with Broccoli Rabe

Winter Squash Carbonara with Broccoli Rabe
Contributor

Eat seasonally with this Winter Squash Carbonara with Broccoli Rabe. 

5
Servings
669
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups cubed butternut squash or pumpkin
  • 2 Tablespoons olive oil, plus more for drizzling
  • 1/4 Teaspoon nutmeg
  • Salt and pepper, to taste
  • 1 Large bunch broccoli rabe, ends trimmed
  • 1 Bunch fresh sage
  • 1 Pound long cut pasta such as bucatini or spaghetti
  • 4 Ounces pancetta or bacon, diced
  • 2 Cloves garlic, minced or grated
  • 3 Eggs
  • 1 Cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Pinch of crushed red pepper flakes
  • 1/2 Cup fresh parsley, chopped

Directions

Preheat the oven to 425 degrees F.

Spread the squash out in a single layer on one or two baking sheets. Drizzle with olive oil, nutmeg, salt, and pepper; toss well to coat. Roast until the squash are tender, about 20 minutes. To the pan(s), add the broccoli rabe and sage leaves. Drizzle with a 1 tablespoon olive and a pinch of salt + pepper. Toss well to combine with the squash. Place back in the oven and roast for 10 more minutes or until the broccoli rabe is tender crisp and the sage leaves are crispy. Remove from the oven.

Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta scoop out about ½ cup pasta water, drain the pasta well.

While the pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil and once hot add the pancetta. Let the pancetta get nice and crispy, about 2-3 minutes. Now toss in the minced garlic and sauté for about 1 minute to soften. Add the drained pasta to the skillet and give it a good toss, cook for about 2 minutes.

Beat together the eggs and Parmigiano-Reggiano in a glass measuring cup. Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the squash, broccoli rabe, and sage and gently toss to combine with the pasta.

Season the carbonara with plenty of freshly ground black pepper and salt to taste.

Divide the pasta among plates and top with freshly grated Parmigiano-Reggiano cheese and parsley. Grab a fork and start twirling!

Nutritional Facts

Total Fat
32g
46%
Sugar
15g
17%
Saturated Fat
10g
42%
Cholesterol
201mg
67%
Carbohydrate, by difference
27g
21%
Protein
66g
100%
Vitamin A, RAE
98µg
14%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
29mg
39%
Vitamin K (phylloquinone)
353µg
100%
Calcium, Ca
97mg
10%
Choline, total
242mg
57%
Fiber, total dietary
2g
8%
Fluoride, F
7µg
0%
Folate, total
66µg
17%
Iron, Fe
7mg
39%
Magnesium, Mg
75mg
23%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
571mg
82%
Riboflavin
1mg
91%
Selenium, Se
75µg
100%
Sodium, Na
540mg
36%
Water
209g
8%
Zinc, Zn
12mg
100%

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.