Butternut carbonara
Simple Too, p. 160
The technique of mixing hot pasta with a cold egg and cheese mixture creates that light, creamy sauce we all love. The key is managing the temperature: if the pasta is too hot and you don’t stir enough to release steam, you’ll get scrambled eggs; if it’s too cold, the sauce won’t thicken properly. To get the perfect consistency, we add some warm pasta water to the egg and cheese, remove the pan from the heat, and stir enthusiastically.
Ingredients
- 125ml olive oil
- 4 garlic cloves, thinly sliced
- 20g oregano (or sage) leaves
- 1 butternut squash (about 900g), peeled, deseeded and cut into 2cm pieces
- 350g lumaca rigata (or conchiglie) pasta
- 65g parmesan, finely grated, plus extra for serving
- 3 eggs, beaten
- Fine sea salt and black pepper
Capture the full recipe from the book
Open Simple Too at page 160 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store