by Heather Schmitt-Gonzalez / Tuesday, December 10, 2013
Butternut Squash and Prosciutto Bucatini Carbonara #12WeeksofWinterSquash
I had eggs and cheese. Oh, and even better, I had a package of Bucatini - my favorite noodle. There's something about that long, slender, hollow tube that I can't resist. I think it must be its ability to trap the sauce inside. I didn't have bacon, but I had prosciutto. That would work. For a good Carbonara, that's really all you need. Maybe some black pepper to grind over the top.
But, while I was rummaging, I found a good chunk of butternut squash. It was a third of one that I roasted to use for infusing vodka (more on that next week). I decided that while I'm in the throes of the 12 weeks of winter squash, I would add it to the dish. However, I did not want to wait for the oven to preheat and squash cubes to roast, so I thought I'd try grating it instead.
I also have fresh basil growing in the house, thanks to my AeroGarden. Just a tiny smattering accentuated the pepper ground over the top. It was basically a plate of rich and creamy comfort...on a plate, in front of me...in less than 30 minutes. Consider my psyche untroubled once again.
- 1 tablespoon olive oil
- 4 ounces prosciutto, rolled & sliced
- 1 cup (4.8 ounces) peeled & grated Butternut squash
- 2 fat cloves garlic, minced
- 4 large eggs
- 1 cup fresh grated Parmesan cheese
- 1 pound Bucatini pasta
- freshly ground or cracked black pepper
- fresh herbs (such as sage, parsley, or basil), optional
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.