Squash Carbonara with Crispy Prosciutto and Sage

Samantha @MyKitchenLove

Yields 6 servings

Squash Carbonara with Crispy Prosciutto and Sage

Dairy-free comfort food, packed with butternut squash.

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

• 2 tbsp olive oil
• 4 oz. prosciutto (I get it in one solid piece), cut into 10 cm cubes
• 1 tbsp finely chopped sage
• 1 2-lb butternut squash, peeled, deseeded, and chopped into 1/2" pieces, approx. 3 cups
• 1 small onion chopped
• 2 cloves of garlic, finely chopped
• Kosher salt and fresh ground black pepper
• 2 cups low sodium chicken (or vegetable) stock
• 12 oz (340 gr) fettuccine or linguine
• 1/4 finely grated Pecorino* (optional)

Instructions

1. Heat oil in a large skillet over medium-high heat. Add prosciutto, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer prosciutto and sage to a small bowl. Set aside.
2. Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
4. Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino (optional); season with salt and pepper.
5. Serve pasta topped with reserved prosciutto and sage, shaved Pecorino (optional), and more pepper.

Notes