As summer turned into fall, my cravings went from easy light meals to more hearty, although still healthy, dishes. This is one of my favourites. It’s straightforward and can easily be turned into a vegetarian or vegan meal. Although labeled “carbonara”, there are no eggs or dairy products, besides the cheese you see on top which can be easily omitted. I’ve made this dish frequently which speaks volumes on its flavour – it’s everything you want a yummy soul warming pasta to be. Only this one does it without too many extras.
This original post is from October 2014, however I updated the photos in September 2016. I really wanted to portray the deep creamy yellow of the butternut squash purée. This pasta is pure velvety goodness without the weight and calories of a heavy cream pasta dish. The bacon adds just the right amount of crispy texture and additional salt to the dish, while the sage balances the dish through its fragrant herbaceous flavour.
Yields 6 servings
Dairy-free comfort food, packed with butternut squash.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 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)
- 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.
- 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.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- 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.
- Serve pasta topped with reserved prosciutto and sage, shaved Pecorino (optional), and more pepper.
*Pecorino is saltier than parmesan. Substitute with parmesan or avoid if looking for a dairy-free option.
Recipe slightly adapted from Bon Appetit