Bonfire Night Creamy Carbonara

Name: Bonfire Night Creamy Carbonara
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: 2 tbsp olive oil (1 for squash and 1 for frying garlic and pancetta); 300 g butternut squashes (Peeled and cut into small cubes); 350 g Dried spaghetti; 6 egg yolks; 50 ml Arla Cravendale Semi-skimmed milk; 120 g (set 20g aside to sprinkle on top) parmesan cheese (Finely grated); 2 garlic cloves (Finely chopped); 100 g pancetta; 200 g Mixed Wild button mushrooms; 8 sage leaves Leaves; rocket leaves (to garnish)

Set off some fireworks with this creamy bonfire carbonara recipe. Blazing with flavour, this delicious dish is perfect to warm you up for a night of bonfires and sparklers!

https://www.arlafoods.co.uk/recipes/bonfire-night-creamy-carbonara/

Instructions

Step 1

Preheat your oven to Gas 6/200°C/Fan 180°C. Lay the butternut squash on a lined baking tray, then drizzle with oil and sprinkle with salt and pepper, using your hands to ensure it's evenly coated. Pop in the oven for 20 mins until cooked, checking halfway through.

Step 2

Meanwhile, drop your spaghetti into boiling salty water and cook for 10 mins. Whilst the spaghetti cooks, mix the egg yolks, Arla Cravendale milk and Parmesan together, then season with pepper and set aside.

Step 3

Add oil to a pan over medium-high heat and stir in your garlic for 1 min. Then add your pancetta and cook until crispy. Reduce to a medium heat, add the mushrooms and sage leaves and cook for 5 more mins, stirring occasionally.

Step 4

Reduce the heat to medium-low, remove your squash from the oven once ready and add to the pan.

Step 5

Drain your spaghetti (setting some of the pasta water aside) and transfer to your pan, mixing to combine.

Step 6

Reduce the pan to a low heat and pour in the egg yolk mixture (continuously stirring so the eggs don't scramble), then add your pasta water to loosen.

Step 7

Serve with a sprinkle of Parmesan and rocket, then enjoy this wonderfully warming dinner before setting off to your favourite firework dispay!"

Enjoy!

Ingredients

Olive oil (1 for squash and 1 for frying garlic and pancetta)	2 tbsp
Butternut squashes (Peeled and cut into small cubes)	300 g
Dried spaghetti	350 g
Egg yolks	6
Arla Cravendale Semi-skimmed milk	50 ml
(set 20g aside to sprinkle on top) parmesan cheese (Finely grated)	120 g
Garlic cloves (Finely chopped)	2
Pancetta	100 g
Mixed Wild button mushrooms	200 g
Sage leaves Leaves	8
Rocket leaves (to garnish)