Guys! It’s my most favourite season ever! I am a fall lover, no doubt about it. The food, the smells, the activities. I just love it. Plus, it gears up to Christmas. Our gang over a Secret Recipe Club have all gotten together to share with you some wonder full recipes! The same rules apply, we are assigned a blog, and get to choose one recipe from that blog. This time around, the narrowing down is a little easier, as it must be fall themed! I was assigned Well Dined. And aren’t I the lucky one, because she has her recipe index divided into seasons! Wow, did that ever make it easy for me! What a great idea! Obviously, I went with the Butternut Squash Carbonara, squash is certainly an ingredient that screams fall to me. I kept the recipe for the most part the same, except I could not find the wonderful long curly noodles that were used in the original, and I LOOKED! So we used spaghetti noodles, but otherwise it’s the same. Really want to get my hands on some of those fun looking noodles though! So eat , enjoy, it’s pasta, so I know you will!
- 4 oz bacon, chopped
1 tbsp butter
1 cup peeled & grated Butternut squash
2 cloves garlic, minced
4 large eggs
1 cup grated Parmesan cheese
1 pound pasta of choice (long noodles are best)
freshly cracked black pepper, salt
- Cook bacon until crispy. Remove with a slotted spoon to plate lined with paper towel. Cover to keep warm. Remove all but 1 Tbsp. of bacon grease. Add 1 Tbsp of butter, and cook squash and garlic for 4 minutes. Remove from heat.
- While bacon is pan , start your water boiling to cook pasta. Cook pasta until al dente. Remove 1/2 cup pasta water. Drain the rest.
- While pasta is cooking, combine eggs and parmesan cheese. Whisk with fork. As soon as you drain the pasta return to hot pot. Toss eggs mixture, with pasta, using tongs for about 4 minutes. The hot pasta will cook the eggs. Add the 1/2 cup pasta water you reserved, the squash and bacon. Toss until combined.
- Top with salt and pepper.
- Eat and enjoy!