Monday, June 10, 2013

Squash Carbonara

Squash from the neighbors. Squash from the farmer's market. Squash is piling up.
James wanted spaghetti for dinner so I decided to make a little twist on the usual carbonara, a traditional specialty of Rome. Instead of just sauteĆ­ng onions, garlic and pancetta with a sprinkle of chili flakes and lots of black pepper. I added in squash rounds after the pancetta was mostly crisp and covered the pan to let the squash cook through. I mixed the vegetables along with eggs beaten with shredded Romano cheese into the drained spaghetti and let the residual heat from the past combine the eggs and oils into a creamy sauce.
Summer carbonara.

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