Butternut Squash Carbonara Pasta | Scotsburn

Name: Butternut Squash Carbonara Pasta | Scotsburn
Ingredients: 280 g (9.8 oz) dry linguine pasta; 225 g (8 oz) pancetta, cut into small cubes; 1 shallot, minced; 3 cloves garlic, chopped; 500 mL (2 cups) fresh or frozen butternut squash cubes (cubes should be about 1-cm/1/3-in in size); 500 mL (2 cups) chicken broth; 1 mL (1/4 tsp) salt; Freshly ground black pepper; 125 mL (1/2 cup) Scotsburn 10% m.f. Blend Cream; 125 mL (1/2 cup) Saputo Very Fine Shredded Parmesan Cheese, plus more to serve; 1 egg yolk; Fresh sage leaves

www.scotsburnmilk.ca

A recipe to make Butternut Squash Carbonara Pasta using Scotsburn blend cream. Up to 4 servings of this tasty meal in only 25 minutes.

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Ingredients

280 g (9.8 oz) dry linguine pasta
225 g (8 oz) pancetta, cut into small cubes
1 shallot, minced
3 cloves garlic, chopped
500 mL (2 cups) fresh or frozen butternut squash cubes (cubes should be about 1-cm/1/3-in in size)
500 mL (2 cups) chicken broth
1 mL (1/4 tsp) salt
Freshly ground black pepper
125 mL (1/2 cup) Scotsburn 10% m.f. Blend Cream
125 mL (1/2 cup) Saputo Very Fine Shredded Parmesan Cheese, plus more to serve
1 egg yolk
Fresh sage leaves