Butternut carbonara recipe

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  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 519 calories / serving
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Add a depth of colour and sweetness to dinner with soft, golden butternut squash. Chunky pieces of the veg and spicy chorizo are stirred into a delicious creamy sauce and poured over a generous serving of spaghetti.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel and 1 tbsp oil on a roasting tray. Toss, season, then roast for 30 minutes. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
  2. Heat 1 tbsp oil in a frying pan and cook the chorizo over a medium-high heat for 5 minutes, until crisp. Set aside.
  3. Cook the pasta in a pan of salted boiling water for 10 minutes. Drain, reserving 100ml (3 1/2oz) water, and return to the pan.
  4. Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 minutes over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan. 

Top tip: If you're pushed for time, don't purée the squash - simply stir all the ingredients through the carbonara at the end.

See more Pasta recipes

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

 

 

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  • Ingredients

  • 1kg (2lb) butternut squash, peeled, seeded and diced
  • 2 unpeeled garlic cloves, gently crushed with the back of a knife
  • 1 tsp fennel seeds, crushed
  • 2 tbsp olive oil
  • 2 tbsp whipping cream
  • 1 x 130g pack Spanish diced chorizo
  • 400g (13oz) spaghetti
  • 4 eggs
  • 60g (2 1/2oz) Parmesan, finely grated, plus extra to serve
  • handful chopped flat-leaf parsley
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  • Energy 2188kj 519kcal 26%
  • Fat 20.8g 30%
  • Saturates 7.2g 36%
  • Sugars 10.2g 11%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 64.2g Protein 23.8g Fibre 2.9g

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