1 large bunch Andy Boy® Broccoli Rabe, ends trimmed
4 cups butternut squash, cubed
2 tbsp olive oil
¼ tsp nutmeg
1 bunch fresh sage
1 lb long cut pasta, such as bucatini or spaghetti
4 oz pancetta or bacon, diced
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
Salt and pepper
Prep Time: 20 min
Cook Time: 30 min
Servings: 4–6
1 Preheat the oven to 425º F.
2 Spread squash out in a single layer on a baking sheet. Drizzle with olive oil, nutmeg, salt, and pepper, and toss well to coat. Roast for 20 minutes, then add the broccoli rabe and sage leaves. Drizzle with 1 tbsp of olive oil and a pinch of salt and pepper. Toss well to combine with the squash. Place back in the oven and roast for 10 more minutes or until the broccoli rabe is tender and crisp and the sage leaves are crispy.
3 Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Scoop out about ½ cup pasta water and set aside, then drain the pasta well.
4 While the pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add the pancetta. Let the pancetta get nice and crispy, about 2–3 minutes, then toss in the minced garlic and sauté for about 1 minute to soften. Add the drained pasta to the skillet, give it a good toss, and cook for about 2 minutes.
5 Beat together the eggs and Parmesan in a glass measuring cup. Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water until it reaches your desired consistency. Add the squash, broccoli rabe, and sage and gently toss to combine with the pasta.
6 Season the carbonara with plenty of freshly ground black pepper and salt to taste, then garnish with parsley and red pepper flakes.
To learn more about D’Arrigo New York, visit www.darrigony.com
