This butternut sage carbonara recipe is full of comforting fall flavors. It's a veggie-packed dish with a base of spiralized butternut squash noodles!free from: gluten/ wheat, soy, fish, shellfish, tree nuts, peanuts
Peel butternut squash. Cut off bulbous end that contains seeds. Spiralize the remaining longer end of the butternut squash (I used Blade C on the Inspiralizer).
Place a large pan over medium heat and heat the butter 4-5 minutes, or until brown.
Add diced prosciutto and saute for 2-3 minutes, stirring occasionally, until prosciutto is crisp.
Add sage and garlic and cook 1 minute.
Add butternut squash noodles, tossing into the prosciutto mixture, then cover. Cook, covered, 7-9 minutes, stirring occasionally. Done when butternut has become tender (like al dente pasta).
Remove butternut noodles from heat.
In a separate bowl whisk together the eggs and parmesan.
Off the heat, toss butternut noodles with parmesan egg mixture for 1-2 minutes, until fully combined and heat has cooked egg. If sauce is a little thick, try adding a little bit of water (1 tablespoon at a time) until it reaches desired consistency (I needed about 2-3 tablespoon water).