I love experimenting with different types of veggie noodles, and these butternut squash noodles have a great texture and just a bit of sweetness that adds such great flavor to each bite.
Carbonara is a classic Italian recipe that calls for an egg to be tossed in hot pasta with a bit of the reserved pasta water to create a creamy sauce…without any cream! The butternut squash noodles release enough water while sauteing to create that creamy sauce with the eggs. I also added Parmesan cheese, but that’s optional! The other ingredients in carbonara are traditionally bacon bits, peas, onions, and garlic. We were out of onions and peas, so I added spinach instead and it was great! This is the perfect recipe to clear out your veggie drawer with.
Full disclosure: In a strange plot twist, my local grocery store was out of butternut squash, but had pre-spiralized butternut squash noodles ready to purchase. So I definitely saved some time there. If you are not as lucky, make sure to peel, gut, and cut the squash into sections that fit to your spiralizer.
Xoxo, Claire and the Mamas at Mama Jess
2 cups butternut squash noodles
4 slices of bacon
1 cup spinach (or peas or other veggies you would prefer to use!)
3 cloves garlic minced
1/4 cup grated parmesan cheese (optional)
Salt and pepper to taste