Winter Squash Carbonara with Broccoli Rabe and Sage.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta carbonara featuring butternut squash, broccoli rabe, and pancetta finished with egg and cheese. This rich, warming dish is quick enough for weeknight dinner yet satisfying enough to look forward to leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups cubed butternut squash or pumpkin
- 2 tablespoons olive oil (plus more for drizzling)
- ¼ teaspoon nutmeg
- salt and pepper (to taste)
- 1 large bunch broccoli rabe (ends trimmed)
- 1 bunch fresh sage
- 1 pound long cut pasta such as bucatini or spaghetti (use gluten free if needed)
- 4 ounces pancetta or bacon (diced (omit if vegetarian))
- 2 cloves garlic (minced or grated)
- 3 eggs
- 1 cup freshly grated parmesan cheese (plus more for serving)
- pinch of crushed red pepper flakes
- ½ cup fresh parsley (chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 547mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 731mg
- Calcium
- 326mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 547MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.