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Active Time
1 hour
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Total Time
1 hour
Kabocha squash is made for purées.
Ingredients
Makes 4 servings
Step 1
Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
Step 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.
Step 3
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 4
Combine pasta, squash purée, and 1/4 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 1/4 cup Pecorino; season with salt and pepper.
Step 5
Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
Step 6
DO AHEAD:南瓜泥可以提前3天。让酷;cover and chill.
Nutrition Per Serving
How would you rate Winter Squash Carbonara with Pancetta and Sage?
Leave a Review
Reviews (36)
Back to TopI made following edits after reading reviews, and we really enjoyed it. More garlic, sage, and add cream (less broth/pasta water) and cayenne pepper. Fry some whole fresh sage leaves in olive oil in beginning and crumble on top of finished dish.
Lisa Craig
Easton, Md
9/19/2021
这基本上是面食增厚南瓜汤. It was still underwhelming even after I doubled the aromatics (sage, onion, and garlic). The only redeeming quality is the pecorino and pancetta.
cheching
Toronto, ON
2/4/2018
We like everything in this recipe so it sounded very appealing but it just didn't work together. A two-pound squash made way too much sauce that was way too sweet. The bacon and sage just got lost in it. Most of it was left so I'm going to rinse off the sauce and try to salvage it with something tastier for dinner tonight.
jjansen
Babauni BC
3/8/2017
Awesome will definitely use squash like this again
joseegunville
Ottawa, On, Canada
1/25/2017
This is really good! I've made it a couple times and prefer using butternut squash. Like others have suggested, I added a bit more onion, garlic, and sage to taste. I also had some whipping cream on hand, so I added a bit of that to make it more creamy. I served it with some shredded pork and everyone loved it! Will definitely make it again.
Anonymous
Denver, CO
4/14/2016
This was delicious!! I had a bigger kabocha squash, so I used 8 oz. of pancetta, 4 big minced cloves of garlic, lots of chopped sage, a large chopped onion. I don't know why anyone would say the flavor was underwhelming. The color and flavor were outstanding! The preparation time was not particularly long. My whole family loved this dish. I had enough of the squash puree to freeze for another meal. I can't wait to eat it again!
kboston
Boston, MA
12/2/2015
Oh My Goodness! This was so delicious!! I don't understand why some called the flavor underwhelming. The color and flavor were beautiful. I had a bigger Kabocha squash, so I used 8 oz. of diced pancetta, lots of chopped fresh sage, and 4 big cloves of garlic, minced, and a large onion. My whole family loved it. I had enough of the squash puree left over to freeze for another time. This was not exceptionally time consuming or difficult to put together. I can't wait to have it again.
kboston
Boston, MA
12/2/2015
I suggest doubling the sage, garlic and pancetta (or bacon). Use an immersion blender on the sauce to make it a bit easier. With these changes I recommend this dish.
lmanderson
Maryland
11/3/2015
My husband and I really enjoyed this dish. It's a different, creative way of using butternut squash. Like other reviewers said it's not a carbonara, but it does have the texture of one which is why I think they called it that.
inesbaum
2/18/2015
This was an interesting recipe and use of squash, which is why I wanted to try it. I do think it needed more flavor, more pancetta, more cheese, to really make it super tasty.
Anonymous
Seattle, WA
12/9/2014
Good not great. Why no butter? I added butter, milk and chicken broth. It could use twice as much pancetta (or bacon) and 2x the sage. Maybe 2x the garlic too.
Cook_in_the_Ham
11/19/2014
Good flavor, interesting texture. Tasty for a one time try, but underwhelming.
Prncsgbug
Seattle, WA
11/12/2014
good but not worth the effort.
neiljg
Maine
11/7/2014
Excellent recipe. A few comments. The squash (I used kabocha) is easy to cut up if you use a serrated knife. There is a video on cutting up squash from Chow on youtube that show this, worked out great. I cut up the squash smaller than the recipe calls for and everything worked fine. It doesn't make sense to soak the squash, it's fine this way. Maybe the recipe should specify 1/4" chunks. I also fried whole sage leaves in oil and crumbled them over at the end. Regarding the name, well this is the 21st century and names help to give some idea of what it resembles. Sure it's not traditional carbonara, but unless you have an Italian restaurant, who cares.
rimbaud
San Francisco
9/28/2014
njoyed this as a healthier pasta alternative! Though I agree with the other reviewers that prepping the squash is labor-intensive. Used kabocha squash and let it sit a bit in the stock before pureeing, and made it a few days ahead, and the sauce was thick. Coats pasta nicely. It keeps well, too.
epi_test_165
5/16/2014
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