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{Today I am partnering with Andy Boy Broccoli Rabe to bring you this cozy twist on Italian Carbonara. I’m so excited to be using their delicious Broccoli Rabe in this yummy pasta dish!}
Pasta, pasta, pasta! Gimme all the pasta!!
Hehe, sorry I could not resist. I am a little slap happy at the moment. I am presently having one of my distressing “computer days” as I like to call them. What is a computer day you ask? Well, it’s basically one of my most dreaded days of the week, when – you guessed it – I sit in front of the computer all day long. I know, I probably shouldn’t be complaining, I’m sure a lot of you do this everyday, but man oh man, I have a hard time sitting for so long. And not just sitting, focusing for so long… it’s brutal. Even though my cooking days are tiring, I am always happy to get back in the kitchen after a day like today. I try to spread the cooking and computer days out over the week, so that I do a little of both, but somehow things keep working out so that Sunday has been my sit and WORK day.
I’ve come up with the idea that if I get up and jump around for a minute or two ever every so often, it really helps with the focusing thing. However, I still can’t seem to stop checking snapchat every five minutes and then continue the procrastinating with random weather checks? UGH. My brain.
And now I think I need a big bowl of pasta. Like is it lunch time yet??
Good, good, GOOD news is that this carbonara is the perfect quick and easy meal. It’s good for a slow Sunday or even a busy weeknight. Bestest part?!? The leftovers for lunch.
YUMMERS.
I feel like we haven’t talked about pasta in forever. I know we chatted about spaghetti squash this past week, but as much I love spaghetti squash, it’s not pasta. This is pasta… and dang good pasta! It’s hearty, cozy, and super healthy! Full of veggies like broccoli rabe and butternut squash, and packed with protein from the eggs in the delicious carbonara sauce. Kind of feels like the ultimate winter pasta, doesn’t it?
Classic carbonara pasta is simply eggs, pancetta, parmesan and herbs…it’s perfect! I added veggies for color, health and extra deliciousness, plus a little sage for a touch of coziness. It’s just a very simple twist, but I promise it makes for one awesome pasta!
If you’re unfamiliar with how carbonara is made, let me tell you, it’s simple and brilliant. Basically you toss hot pasta with raw eggs. When the eggs come in contact with the hot pasta they begin to cook and create the most luscious and creamy sauce. It’s almost like magic!! The really important thing to remember when making carbonara is that you must continually toss the pasta with the raw eggs until a sauce has formed. If you leave the hot pasta just sitting in the raw eggs, you’ll end up with scrambled eggs. Possibly still good, but then more like a breakfast pasta!
Oh but um, no one is judging if you decide to eat this pasta for breakfast, trust me, I get it. I’ve also done it… with this pasta, and trust me again, it was EVERYTHING. I added a fried egg + a side of toast…ultimate Sunday brunching right there. Just saying.
OKAY. SO. I feel like I should probably cease with the chatting and let you guys get to cooking and whatever else your Sunday has in store for you! I first have to say, making this pasta today, tomorrow or sometime soon, will make you feel like, “oh so much better”.
I know, big statement, but it’s true. Pasta, eggs, cheese and veggies, that is a cure-all combo! Well, that combo + chocolate…and maybe even + wine. Yeah, if you’re into it, that is probably the ultimate cure-all combo. <-Truth.
Winter Squash Carbonara with Broccoli Rabe and Sage.
Servings: 6 Servings
Calories Per Serving: 578 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 cups cubed butternut squash or pumpkin
- 2 tablespoons olive oil plus more for drizzling
- ¼ teaspoon nutmeg
- salt and pepper to taste
- 1 large bunch broccoli rabe ends trimmed
- 1 bunch fresh sage
- 1 pound long cut pasta such as bucatini or spaghetti use gluten free if needed
- 4 ounces pancetta or bacon diced (omit if vegetarian)
- 2 cloves garlic minced or grated
- 3 eggs
- 1 cup freshly grated parmesan cheese plus more for serving
- pinch of crushed red pepper flakes
- ½ cup fresh parsley chopped
Instructions
- Preheat the oven to 425 degrees F.
- Spread the squash out in a single layer on one or two baking sheets. Drizzle with olive oil, nutmeg salt and pepper, toss well to coat. Roast until the squash are tender, about 20 minutes. To the pan(s), add the broccoli rabe and sage leave. Drizzle with 1 tablespoon olive and a pinch of salt + pepper. Toss well to combine with the squash. Place back in the oven and roast for 10 more minutes or until the broccoli rabe is tender crisp and the sage leaves are crispy. Remove from the oven. Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente.
- Before you drain the pasta scoop out about 1/2 cup pasta water, drain the pasta well.
- While the pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil and once hot add the pancetta. Let the pancetta get nice and crispy, about 2-3 minutes. Now toss in the minced garlic and sauté for about 1 minute to soften. Add the drained pasta to the skillet and give it a good toss, cook for about 2 minutes.
- Beat together the eggs and parmesan in a glass measuring cup. Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the squash, broccoli rabe + sage and gently toss to combine with the pasta.
- Season the carbonara with plenty of freshly ground black pepper and salt to taste.
- Divide the pasta among plates and top with freshly grated parmesan cheese and parsley. Grab a fork and start twirling!
Winter Squash Carbonara with Broccoli Rabe and Sage please!!
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Really great way to use broccoli rabe. YUM!
Hey there! Thank you for trying out this recipe, I’m so happy to hear you enjoyed it! ? xTieghan
I make this recipe once a week. Try adding all kinds of squash – it’s perfect!
That is so amazing! I am so glad you love this Barbara, thank you!! xTieghan
I made this again tonight. I don’t think I’ve ever posted, but now I want to say that, even with some dietary modifications—turkey bacon, whole wheat pasta— this is simply one of the best things I’ve ever eaten. For some reason, I always add some [fat-free] half and half to the eggs, especially since I NEVER, no matter how hard I try, remember to save out some of the pasta water.
This should be a company dinner. It makes a lot. Definitely six servings, unless you’re serving super-heavy eaters. But I live alone, and I don’t want to save it for company. So I make half a recipe, eat it three times, and then make it again. Whatcha gonna do? You’ve got all the ingredients….
Squash, broccoli rabe, sage, bacon….a match made in heaven!
I am SO happy you enjoyed this Sandy! Honestly, I do the same thing all the time for dinner…Might as well if you have all the ingredients for it and it was so yummy!! Thank you so much!
My roommate and I made this recipe and it was fantastic. We also sprinkled goat cheese on top which made it even more bomb.
This looks amazing! Do you think it would reheat if there are leftovers?
Hi! Yes, it is best right after it is made, but leftovers are delicious too! Hope you love this pasta!
Bring on the pasta! Today is one of those days where I could eat the whole bowl ;).