By Protein
Butternut Squash Carbonara Recipe
Ingredients
- 10 Oz. Butternut Squash Carbonara (Sub Recipe)
- 1 Tbsp. Pepitas, Salted, Roasted
- 5 Ea. Sage Leaves, Fried
- 1/4 tsp. Cracked Black Pepper
- 1/4 Cup Fideo Pasta, Cooked, Fried Crispy
A rustic bowl of butternut squash carbonara with Hillshire Farm® Bakin' Bacon™ Pieces mixed throughout. Topped with toasted pepitas, crisp sage leaves and a layer of crispy fideo pasta for added crunch.
Directions
- Place a foodservice pasta dish onto a clean work surface.
- Place butternut squash carbonara into the pasta bowl.
- Top with pepitas, fried sage leaves, cracked black pepper and fried fideo pasta.
- Serve as needed.
Butternut Squash Carbonara
Ingredients
- 1 1/2 Lbs. Butternut Squash, Peeled and Diced
- 2 Tbsp. Olive Oil
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 8 Oz. Hillshire Farm® Bakin' Bacon™ Heat-N-Serve Pizza Topping, 1/2 Inch x 1/2 Inch Diced Cooked
- 2 tsp. Fresh Garlic Clove, Grated
- 2 tsp. Fresh Sage, Chopped
- 1 Lbs. Fideo Pasta, Dry
- 3 Ea. Egg Yolks
- 1 Ea. Whole Eggs
- 3/4 Cups Parmesan Cheese, Grated
- 1/4 Cup Pecorino Cheese, Grated
- 1/4 tsp. Black Pepper, Ground
Directions
- Preheat oven to 400°F.
- Toss diced butternut squash with olive oil, salt and pepper.
- Roast 25–30 minutes until tender and lightly caramelized.
- Reserve warm.
- In a large rondeau, cook Hillshire Farm® Bakin' Bacon™ Pieces over medium heat until crisp.
- Leave fat in pan and add garlic and sage; cook for about 1 minute.
- Cook pasta in heavily salted water until al dente.
- Reserve 1–2 cups pasta water before draining.
- In a mixing bowl, whisk together egg yolks, whole eggs, parmesan, pecorino and black pepper.
- Add hot drained pasta and roasted squash to bacon mixture and toss to coat.
- Remove pan from direct heat and slowly add egg mixture while tossing continuously.
- Add warm pasta water gradually to create a creamy, glossy sauce.
- Serve as needed.
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