Cook the spaghetti according to the instructions. Drain and set aside.
Spaghetti with Squash Carbonara Sauce
- 400 g Borges spaghetti
- 1 onion
- 700 g butternut squash
- 200 g bacon
- 200 ml heavy cream
- A splash of Borges extra-virgin olive oil
- A pinch of nutmeg
- Salt and pepper
- Grated Parmesan cheese
Step by step
Poach the onion in a pan with extra-virgin olive oil. When it begins to brown, add the squash cut into small cubes. Season with salt and pepper, add the nutmeg and cook for about 10 minutes over medium heat. Add the heavy cream, cook for a few more minutes and blend the mixture together: the squash carbonara sauce is ready!
In a different pan, sauté the bacon cut into small strips with a drizzle of extra-virgin olive oil. Add the spaghetti, followed by the sauce. Serve topped with grated Parmesan.