Butternut squash carbonara with crisp garlic

dinner · ⏱ 35 min · 4 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v2 · rb0e705f985 20260727Z1751 Butternut Squash Carbonara 🎉 18.5 ml salt 125 ml olive oil 350 g pasta 🍳 boil salted water 🍳 heat olive oil in a saute pan 🍳 ⏱ 2 min fry garlic and oregano until golden remove fried garlic and oregano to a bowl 🍳 ⏱ 15 min cook butternut squash with salt and black pepper until soft and golden brown 🍳 ⏱ 8 min boil pasta 🔪 drain pasta reserving pasta water and add pasta to squash pan 🌀 ⏱ 2 min stir-fry pasta in squash 🍳 ⏱ 1 min cool pasta mix after taking off the heat 🌀 whisk parmesan with eggs and reserved pasta water until smooth 🌀 ⏱ 2 min pour pasta and squash into egg bowl and stir to coat adjust sauce with reserved pasta water until smooth and silky divide into bowls 🍽 sprinkle fried garlic and oregano on top and serve immediately 4.5 pieces garlic 20 g oregano ½ tsp oregano 630 g butternut squash 1 tsp black pepper 80 g parmesan 3 pieces egg 200 ml pasta water 15 ml 4 ml garlic, oregano, oregano butternut squash, black pepper parmesan, egg, pasta water
http://flowcooking.food/en-us/recipe/432/butternut-squash-carbonara-with-crisp-garlic/