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Butternut Squash Noodles Carbonara with Mushroom Bacon


Ingredients

For the carbonara:

  • 1 medium butternut squash, peeled and spiralized (about 7 cups noodles or 16 ounces)
  • 1 tablespoon olive oil
  • 1 small yellow onion (3/4 cup diced)
  • 3 cloves garlic (1 1/2 tbsp minced)
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup grated pecorino romano
  • 1/2 cup grated parmesan cheese
  • 3/4 cup peas
  • Salt and pepper to taste

For the mushroom bacon:

  • 1/2 pound portobello mushrooms, thinly sliced (about 1/8 inch thick)
  • 1 tablespoon soy sauce or tamari (gf)
  • 1 tablespoon molasses
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon nutritional yeast
  • Salt and pepper to taste

Instructions

For the carbonara:

  1. Spiralize the peeled butternut squash using the medium blade on the spiralizer.*
  2. Heat olive oil over medium heat in a nonstick pan. Add onion and cook for 4-6 minutes, or until translucent. Add garlic and cook for 30-60 seconds, or until fragrant.
  3. Add spiralized butternut squash noodles and saute for 5-7 minutes, or until cooked through (but not until too soft that they become mushy).
  4. In a medium bowl, whisk together eggs and cheeses until combined.
  5. Remove noodles from heat. Slowly pour egg mixture over the noodles, stirring constantly, until eggs thicken but don’t scramble.
  6. Stir in peas and salt and pepper to taste.
  7. Top with mushroom bacon and garnish with parsley and/or extra parmesan.

For the mushroom bacon:

  1. Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
  2. Line mushrooms on baking sheet. Bake for 60 minutes, flipping over halfway between.
  3. In a large mixing bowl, whisk together soy sauce, molasses, liquid smoke and nutritional yeast until combined.
  4. Toss mushrooms with sauce until coated. Place back on baking sheet and bake for another 5-10 minutes. Salt and pepper to taste.
  5. Break apart mushroom bacon into bite-sized pieces and sprinkle over top of carbonara.

Notes

To make spiralizing butternut squash easier, cut it in half horizontally and spiralize one half at a time. Look for a squash that has a long neck – that is the part of the squash you’ll spiralize. Save the bottom of the squash (with the seeds) for another use.


Nutrition

  • Serving Size: 2-4 servings
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