Delicata Squash Carbonara
Serves 6. This wonderful
variation is from the February 2015 issue of Bon Appétit magazine. I like
the technique of roasting a whole piece of pancetta before cutting it. If you can find delicata squash, you don’t
have to peel it. I had to settle for
acorn squash so I cut away the rind after roasting.
2 medium
delicata squash (about 1.5 lb. total)
2 Tbs. oil
kosher salt
fresh
ground black pepper
a 6-oz.
whole slab pancetta (about a 1”-thick piece)
12 oz.
bucatini or spaghetti
5 large egg
yolks
2 tsp.
finely grated lemon zest
Pecorino-Romano
cheese (to shave over when serving)
Heat oven to 350 degrees.
Halve squash lengthwise, scrape out seeds, and slice crosswise into
¼”-thick half-moons. Toss with oil in a
large bowl; season with salt and pepper.
Arrange squash slices on a wire rack set inside a large
rimmed baking sheet; place pancetta on rack next to squash. Roast until squash is tender, hasn’t taken
any color, and still holds its shape, and pancetta is browned all over, 30 to
35 minutes. Transfer squash to a
platter; set aside.
Let pancetta cool slightly, then cut into ¼” pieces. Pour any rendered fat in baking sheet into a
large skillet. Add pancetta and cook
over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a
small bowl. Reserve skillet with
drippings.
Meanwhile, cook pasta in a large pot of boiling salted
water, stirring occasionally, until al dente.
Drain, reserving 1 c. pasta cooking liquid. While pasta cooks, lightly beat egg yolks and
lemon zest in a large bowl just to combine.
Add pasta to reserved skillet along with ½ c. pasta cooking
liquid and toss to coat, scraping up any browned bits stick to the bottom of
the skillet with a wooden spoon. Working
quickly, add hot pasta to egg mixture and toss vigorously with tongs until a
thick, glossy sauce forms, about 4 minutes.
(If sauce looks too watery, keep tossing. If it looks too thick, add some more pasta
water.)
Add pancetta and reserved squash to pasta, season with salt
and pepper, and toss everything together.
Shave Pecorino over pasta and top with more pepper just
before serving.
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