A healthy tagliatelle butternut squash carbonara with creme fraiche, 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.
A traditional Italian pasta dish made with eggs, cream, bacon and a hard cheese such as parmesan or pecorino. Our carbonara is a healthy version of this where the eggs and cream have been replaced with creme fraiche
Peel and cut the butternut into cubes and toss in a little oil with the garlic and chilli flakes, roast in the oven until crisp, caramelised. 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 stir, serve with garlic bread or crusty rolls and a sprinkle of parsley.
Adding butternut to your carbonara ensures this dish has all the tastes of Autumn, it is a delicious meal when the nights start to grow darker and is a great alternative to the traditional dish Roasting the butternuts, crisping the bacon and adding the pine nuts gives the soft pasta crispness and pops with flavour. The addition of peppers and olives gives it a fantastic Mediterranean taste. It is the perfect quick cook, serve it on its own with a sprinkle of parsley or treat yourself and pop some garlic bread in the oven.
The perfect combination of bacon and butternut squash makes a delicious pasta meal, the star ingredients are the chilli and garlic adding flavour and spice. the creamy creme fraiche gives an extra healthy kick to the dish .