Butternut carbonara recipe

13 ratings Rate
  • 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 pasta 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 mins. 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 mins, until crisp. Set aside.
  3. Cook the pasta in a pan of salted boiling water for 10 mins. Drain, reserving 100ml 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 mins over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan. 

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

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  • Ingredients

  • 1kg butternut squash, peeled, deseeded 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
  • 130g pack Spanish diced chorizo
  • 400g spaghetti
  • 4 eggs
  • 60g Parmesan, finely grated, plus extra to serve
  • handful flat-leaf parsley, chopped
  • Energy 2190kj 519kcal 26%
  • Fat 21g 30%
  • Saturates 7g 36%
  • Sugars 10g 11%
  • Salt 1.3g 21%

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

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