Sometimes I write my own recipes. Sometimes I adapt a recipe from another source. But there are still other recipes that are born in a place that’s somewhere in between. Take this Winter Squash Carbonara, it wasn’t my idea. I saw those three words in the current issue of Bon Appétit magazine and was sold by the title alone. Creamy winter squash, chewy pancetta, and al dente pasta– finished with a big grind of black pepper. I knew I’d be making some version of Winter Squash Carbonara sometime very soon.
When that time came this past week, I gave the recipe a look-see. Their version starts with a sauté of winter squash. Well, I prefer to roast winter squash most of the time. So when I started to make their version of Winter Squash Carbonara, I roasted butternut squash. I call this adapting a recipe because I adapted it to my preferences and cooking skills.
However, once I started adapting it I came across another problem. In its original form, this recipe seemed better suited as a primi pasta at a nice dinner party. I was looking for a complete weeknight meal served all on one plate. I added asparagus tips to save me from having to put something green on a separate plate. So I guess it’s fair to say I augmented this Winter Squash Carbonara recipe from an adapted Bon Appétit recipe.
Of course, there were substitutions as well, there always are…
They used pancetta. I used bacon. However, subbing bacon for pancetta does not make me a genius. It makes me lazy. I would have preferred pancetta, but I had bacon. Did I mention this was a weeknight meal? There was no chance in H‑E-Double-Toothpicks I was going to the market after 5 pm. I live in Los Angeles. Do you think I’m crazy? Why do you think I learned to augment and adapt in the first place? GREG
Ingredients
- 2 pound butternut squash (peeled, seeded, cut into ½” pieces, about 3 cups)
- ½ large onion (cut into ¼‑inch dice, about 1‑cup)
- 4 clove garlic (peeled & halved)
- 2 tablespoon finely chopped fresh sage (divided)
- 2 tablespoon fresh thyme leaves
- 1 pinch freshly grated nutmeg
- ½ cup olive oil
- Kosher salt and freshly cracked black pepper (as needed for seasoning)
- 4 ounce thick cut bacon (cut crosswise into ¼‑inch strips)
- 1–2 bunch aparagus (1 ½‑inch tips only, save stalks for another use) to taste
- 2 cup low-sodium chicken broth
- 12 ounce dried fettuccine
- ¼ cup grated Pecorino (plus some extra shavings for serving)
Directions
Preheat oven to 400 degree F.
In a large bowl toss squash, onion, garlic, half the sage, the thyme and a pinch of nutmeg with olive oil. Pour the mixture onto a rimmed parchment-lined baking sheet. Season with salt & pepper, then roast in the oven until very soft and lightly caramelized, about 45 minutes. You may need to stir the vegetables and rotate the baking sheet halfway through to assure even roasting.
Meanwhile, place bacon into a large cast iron or non-stick skillet, turn the heat to medium and cook, stirring occasionally, until crisp, about 8 minutes. Add remaining sage and toss to coat. Using a slotted spoon, transfer bacon and sage to a medium bowl; set aside. Discard the fat in the pan and wipe the skillet mostly clean with a paper towel, leaving a slick of fat in which to cook the asparagus tips.
Return the skillet to medium heat, add the asparagus tips in a single layer and cook without disturbing until they begin to brown, about 3 minutes. Carefully toss the asparagus tips to turn them and continue cooking until barely cooked through, 1 to 2 minutes more. Transfer to the bowl with the bacon and sage.
Remove squash mixture from oven. Turn off oven. Discard garlic pieces and put the remaining squash mixture into the large skillet you just used for the bacon; season with salt and pepper. Turn the heat to high, add broth and bring it to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper if necessary. Continue to reserve skillet.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino.
Serve pasta topped with reserved bacon and asparagus mixture. Garnish with additional shaved Pecorino, remaining sage and a good grind of black pepper; serve warm.
Oh how I wish I was having this served to me tonight. Yum.
“Adapt and Augment” is the 11th commandment… This looks really good and very healthy! Like you, I prefer my squashes baked for better comcentration of the favors and sugars. I tried drivin once in LA between 5:00 and 6:00 — I seriously thought I was goin to run out of gas. Lesson learned.
We are so alike. What’s wrong with bacon anyway? And, the key to a really good cook is adaptability, knowing how to take that inspiration and make simple good food.
Ha, yes going to the store around dinnertime is never a quick trip is it?
I do the same thing with restaurant menus. If I see an interesting flavor combination, I snap a quick photo, and experiment later at home. This recipe looks SO tasty!
I’m always substituting bacon for pancetta because, well, it’s bacon! Which probably makes me a barbarian. Anyway, this barbarian would inhale this great looking dish! Really nice — thanks.
Oh yes, I too will work off of concepts I’ve come across (either a playful flavor combo or technique that’s new to me). But wherever the idea for this dish came from, well, thank goodness for that because it looks gorgeous.
I agree with Joshua, adapting a recipe makes you smart and creative! I love the idea of a squash Carbonara. I’ll have to give this a try!
This will be my Wednesday night dinner! Perfect for the stormy night we are expecting.
Saw the recipe in BA and love your changes/adaptations/revisions. What Evs. 🙂 Mostly had to say I share your feeling about ingredients and traffic. I would do exactly the same. When I go to cook something I better have the ingredients on hand or I’m changing, adapting or revising myself!
Adapting a recipe doesn’t make you lazy… it makes you smart. And I get not wanting to go to the market after 5PM. I hate doing that too. And your adapted squash carbonara looks fabulous.
I saw this recipe too and have been toying with making it…think I’ll have to know. Oh, and it’s H‑E- double hockey sticks, dude. 😉
I should really check your blog before I go grocery shopping, because inevitably, I want to make what you’ve posted ASAP. 🙂
Doesn’t this look tasty! I’d have this any night of the week. Adapting, ow what ever one wants to call the process is pretty much what it is all about, it being merely a matter fo degree. There is really nothing new under the sun. As for going to the market after 5PM in LA, — fuhgettabouddit.