Abstract Butternut Squash Carbonara with Cottage Cheese

Updated at: Fri, 15 Sep 2023 06:55:33 GMT

Step 1

Cut the guanciale into ¼" layers, then into long, 2" strips.

Step 2

Combine the egg yolks with the grated cheese, a pinch of black pepper, and the cottage cheese. Blend until smooth.

Step 3

Brown the strips of guanciale for 2 minutes in a pan until crisp, then turn off the heat and leave to cool.

Step 4

Bring a large pot of water to a boil. Add salt. Cook the pasta until al dente. Drain and reserve about 1 cup of pasta cooking water.

Step 5

In the same pan used for guanciale, add the butternut squash soup and warm it over low heat. Stir in the cottage cheese mixture and continue to heat gently until the mixture is smooth and creamy. If it's too thick, you can gradually add a bit of the reserved pasta cooking water to reach your desired consistency.

Step 6

Add the cooked pasta to the creamy sauce and toss to combine. The eggs will cook gently in the warm sauce.

Step 7

Season with freshly milled black pepper and serve immediately on heated plates. Top with the crispy guanciale.

1 liked

0 disliked

Delicious

Easy

Go-to

One-dish

Special occasion