Roasted Butternut Squash Pasta Carbonara

Yum in a bowl. This pasta dish made me feel all kinds of fall warmth and home-y comfort.

I haven't been to the grocery store in 2 weeks. We haven't spent a weekend at home in 6 weeks. The miles on the car have racked up, too! We've had a great time heading to weddings, showers, and football games and I can't wait to go to my parents for Thanksgiving... and for my husband to get back from his big Montana hunt trip. But, I am in desperate need of a slow down. That may not happen anytime soon seeing as how December is not known for it's low-key nature! In the meantime, I'll relish in random nights like this when I find the time to cook dinner.

So, anyway, our kitchen is pretty empty. I really didn't think I had enough to scrounge together a dinner for myself, but I noticed I had a leftover butternut squash from a few weeks ago, some apple wood-smoked bacon in the fridge and a few pasta basics. A quick search in my Google Reader turned up this recipe from Closet Cooking. I wish I had some fresh sage as I know that really would have set it off. This was quite tasty and I can't wait to make it for Keith!

Roasted Butternut Squash Pasta Carbonara

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Ingredients:

1/2 pound pasta (I used penne)

6 slices of bacon, cut into 1-inch slices (I recommend apple wood-smoked for extra flavor)

2 cups butternut squash (cut into small pieces)

1 clove garlic, chopped

1 Tbsp of fresh sage, chopped (or 1/2 tsp dried)

Pepper to taste

2 egg yolks

2 Tbsp heavy cream

1/4 cup parmigiano reggiano cheese, shredded

Directions:

-Start boiling water in a large pot for the pasta

-Cook the bacon in a saute pan until crisp, drain on paper towels, but reserve about 1 Tbsp drippings in pan.

-Add the squash to the pan, and toss to coat in grease. Saute until tender, about 8-10 minutes.

-Meanwhile, add the pasta to the boiling water and cook as directed on the package.

-Meanwhile, mix the egg yolk, heavy cream and cheese in a bowl with a whisk or fork.

-Drain the cooked pasta, reserving about 2 Tbsp of the water

-Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute

-Add the pasta to the pan and toss.

-Remove the pan from the heat and wait for the sizzling to stop.

-Add the egg mixture and toss to coat.

-Add a bit of the pasta water and toss mixture to coat.

-Top with the bacon, fresh sage and more cheese.

Enjoy!!