Roast Butternut Squash Carbonara
Watch Clodagh make this on her IGTV here
Serves 4
INGREDIENTS:
1 tbsp olive oil
170g pancetta
1 tbsp finely chopped fresh sage
700g butternut squash, peeled, seeded and diced into 1/2-inch cubes
3 cloves garlic, crushed
400ml chicken broth
1 pinch ground nutmeg
50ml double cream (or half and half for a lighter option)
1 tbsp crème fraiche
500g linguine
80g parmesan cheese, grated
sea salt and freshly ground black pepper
METHOD:
1. Place a frying pan over a medium heat and add 1 tbsp olive oil. Stir in the pancetta and cook until browned and crisp, add the sage and toss to coat in drippings. Remove the bacon and sage from pan while leaving 2 Tbsp rendered bacon fat in skillet, transfer bacon and sage to a plate lined with paper towels, set aside.
2. Add the butternut squash, season to the pan, season with sea salt and freshly ground black pepper and cook, tossing occasionally for about 8 minutes. Then stir in the garlic and cook, tossing occasionally, 2 minutes longer. Pour in chicken broth, sprinkle in nutmeg and bring to a boil then reduce heat and allow to simmer until broth has reduced by half, about 15 minutes.
3. Meanwhile, cook linguine to al dente in a large pot of salted water according to directions on package (ideally time it so pasta finishes cooking nearly the same time as the sauce is finished in the next step below). Drain and reserve 1 cup pasta water.
4. Let simmered squash mixture cool for a few minutes then transfer mixture to a blender (reserve skillet) and add cream to blender (with hot liquids your blender should be no more than half full so if you have a smaller blender work in two batches), cover with lid then remove lids center insert. While holding a folded kitchen towel over lid blend mixture until smooth.
5. In reserved skillet combined drained pasta, pureed squash mixture, and 1/4 cup reserved pasta water. Cook over medium heat, tossing and adding in more pasta water to thin as needed, until sauce coats pasta, about 2 minutes. Toss in 1/3 cup parmesan, season with salt and pepper to taste. Plate and serve pasta topped with parmesan, bacon, sage and more pepper.
