A healthy butternut carbonara with crispy bacon, roasted butternut squash, roast peppers and sliced olives coated in a parmesan, pine nut and sage creme fraiche sauce. The carbonara is served with a sprinkle of parsley and crispy garlic bread.
Peel and cut the butternut into cubes and toss in a little oil with the garlic and chilli flakes, Roast in the oven until the butternut squash is crisp, caramelised and has taken on the delicious flavours from the garlic and chilli. Pop the tagliatelle into boiling water and cook till al dente. Cut the bacon into squares and cook till crisp and golden brown, add the sliced red peppers and cook till soft. Add the chopped olive, and the roasted butternut to the pan stir to combine the ingredients. Add the pine nuts, grated parmesan and crème fraiche to make the pasta sauce. Add the cooked pasta stir and the dish is complete, serve with garlic bread or crusty rolls and a sprinkle of parsley.
The bacon and butternut squash are the perfect combination for a delicious pasta dish, the star of the dish is the chilli and garlic flavouring added to the butternut before roasting and the creamy creme fraiche gives an extra health kick to make the perfect pasta sauce.
Adding butternut to your carbonara ensures this dish have all the tastes of Autumn, and is a delicious meal for when the nights start to grow darker. If you are fancying pasta for your evening meal then this dish is a great alternative to a traditional carbonara. Roasting the butternuts, crisping the bacon and adding the pine nuts gives the soft pasta dish extra crispness and pops with flavour. The addition of peppers and olives gives this pasta dish a fantastic mediterranean taste. Replacing the eggs and cream for creme fraiche makes this a much healthier recipe than the traditional carbonara so it's a great alternative.
THis pasta recipe is the perfect quick tasty under 30 minute dinner, serve it on its own with a sprinkle of parsley or treat yourself and pop some garlic bread in the oven.