Butternut Squash Carbonara

Butternut squash carbonara
Butternut squash carbonara

You might remember that I got a teensy bit excited at the BBC Good Food show and bought a lot of things.

Well, one of my scrumptious purchases was a Butternut Squash and Sage Pesto from Well Seasoned – a company that creates amazing sauces/dips from seasonal ingredients. I loved the pun, but I loved the product more.

Of course, I had to decide what to do with it. Risotto? Stuff it in pork? For me, a Buttnerut Squash Carbonara recipe won out.

I should confess that, as a child, I refused to eat potatoes. Yes, that included chips (fries) and yes, that included crips. Oh, did I hate potatoes. So my mother brought me up on egg-fried rice, “chick-a-noo-noo” (the child-friendly name for chicken noodle stir-fry), and PASTA.

I’ve almost copied Well Seasoned’s recipe exactly, but I’ve changed the quantities for two people. And yes, it really did need a whole pot of pesto for two!

As a student, it’s a little too luxurious for me to buy a Little Pot of Autumn every time, so it can be replaced by mashing up some butternut squash with seasoning, garlic, sage and maybe a bit of chilli if you like spice. Also, look out for Pheebz Eatz-original butternut squash and feta pasta recipe coming soon 🙂

Butternut Squash Carbonara
Serves 2

300g dried spaghetti or tagliattelli
1 Little Pot of Autumn – Roasted Butternut Squash and Sage
3 rashers, thick-cut smoked bacon (or lardons)
Crème fraiche
Egg yolk
Sage to serve, finely sliced

1. Boil the pasta according to cooking instructions in a large saucepan of salted water.
2. Chop the bacon into small chunks, fry until crisp, and then set aside.
3. Once the pasta is cooked, drain and return to the saucepan.
4. Stir through one whole Little Pot and keep over the heat for a minute or so to warm through. Add a dollop of crème fraiche and an egg yolk.
5. Crisp up some of the chopped sage in the juices left by lardons, then throw over the pasta just before you serve. (Seriously worth doing this – bacony sage is fantastic!)

Author: Phoebe Amoroso

Phoebe Amoroso is a Tokyo-based reporter, multimedia journalist and storyteller. Hailing from the UK, she moved to Japan in 2014 and has since been shouting about the country to all who will listen. She divides her time between covering breaking news and producing feature stories for TV; writing about everything from business and tech to food and travel; and guiding hungry visitors who want to sample the best of Japanese cuisine. When not working and/or eating, she can often be found running up a mountain or cycling by the sea.

6 thoughts on “Butternut Squash Carbonara”

  1. Carbonara is one of my favourite dishes of all time, and you take on it seems to only make it more interesting, this may be something to try for the future!

    1. Agreed – carbonara is fab! This recipe is definitely worth a try. I can’t claim originality for this one, but I’m always scouting recipes to experiment with. Let me know if you any good ones 🙂

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