This post is sponsored by Ronzoni. All comments and opinions are my own.
A box of Ronzoni Pasta is the easiest way to serve up a delicious meal that your family will love.
Obviously you can cook up a box of Ronzoni Spaghetti and toss it with some pasta sauce. But, I have a recipe that is almost just as quick but offer you such amazing flavor. This recipe for Spaghetti Carbonara with Bacon, Butternut Squash and Sage may become your new go to meal on spaghetti night.
I have teenage boys who turn their noses up at any veggie but both of them DEVOURED this dish. Jeb loved it so much he requested that I pack up the leftovers for his lunch box. I have to admit, I was a little jealous. I had already scoped out those leftover for MY lunch–hahaha!
Check out the ingredient list…you only need 6 items plus salt and pepper. Ok and parsley if you have it handy…but it’s not a necessity!
Start by cooking your pasta. I typically get the water going and then prep my ingredients. Peeling and cutting the squash is really the only thing that takes any time with this recipe.
Once your squash is cut up, go ahead and prep the egg/cheese mixture. Throw the yolks in a bowl, whisk them together and stir in the parmesan…easy breezy!
Now it’s time to get the bacon going. Cook it in in a skillet for about 3 minutes and then toss in the chopped squash, salt and the sage. Let that cook up until the squash is tender, about 8 – 10 minutes.
Now everything goes together.
Reserve some pasta water before you drain it all out. Then add that reserved water and the pasta back to the pot, stir in the egg mixture until pasta is coated. Add the squash mixture and toss it all together!
Serve with some extra parm, pepper and the parsley and call everyone to the table.
Grab a few ingredients when you shop this week at Publix. Try this recipe in place of your usual spaghetti dinner for a tasty option that you can have ready in a flash. I hope your family loves it just as much as mine.
- 1 pkg (16 oz) Ronzoni® Spaghetti
- 4 egg yolks
- 1 cup Parmesan cheese, grated and divided
- 6 slices thick-cut bacon, chopped
- 3 cups butternut squash, diced
- ⅓ cup fresh sage, thinly sliced
- ½ tsp salt
- 2 Tbsp fresh parsley, finely chopped
- 1 Tbsp pepper
- Cook pasta according to package directions; drain, reserving ¾ cup cooking liquid.
- Meanwhile, whisk together egg yolks and ½ cup Parmesan; set aside.
- Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in squash, sage and salt; cook for 8 to 10 minutes or until bacon is golden brown and squash is tender. Set aside.
- Return pasta and reserved cooking liquid to pot set over very low heat. Stir in egg mixture, stirring and tossing constantly, for about 1 minute or until pasta is well coated, egg yolks are set and sauce is thickened. Add squash mixture, tossing until well combined.
- Divide among 6 plates. Top with remaining Parmesan, parsley and pepper.
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