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1001 8th Avenue
PA, 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
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Build a Shopping Listat Price Rite of Bethlehem

Price Rite of Bethlehem

You've selected Build a Shopping List
Price Rite of Bethlehem
1001 8th Avenue
PA, 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
Spaghetti%20Carbonara%20Bacon%20Butternut%20Squash%20Sage-Ronzoni_600x405.jpg
Spaghetti%20Carbonara%20Bacon%20Butternut%20Squash%20Sage-Ronzoni_600x405.jpg
Spaghetti Carbonara with Bacon, Butternut Squash and Sage
This spaghetti with silky carbonara is tossed with smoky bacon, sweet butternut squash and earthy sage for a heavenly pasta dish.
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Recipe - Price Rite of Bethlehem
Spaghetti%20Carbonara%20Bacon%20Butternut%20Squash%20Sage-Ronzoni_600x405.jpg
Spaghetti Carbonara with Bacon, Butternut Squash and Sage
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
svg/info/recipe-calories Created with Sketch. Calories440
Ingredients
1 pkg (16 oz) Ronzoni® Spaghetti
4 egg yolks
1 cup Parmesan cheese, grated and divided
6 slices thick-cut bacon, chopped
3 cups butternut squash, diced
1/3 cup fresh sage, thinly sliced
1/2 tsp salt
2 tbsp fresh parsley, finely chopped
1 tbsp pepper
Directions

1.   Cook pasta according to package directions; drain, reserving 3/4  cup cooking liquid.

2.   Meanwhile, whisk together egg yolks and 1/2 cup Parmesan; set aside.

3.   Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in squash, sage and salt; cook for 8 to 10 minutes or until bacon is golden brown and squash is tender. Set aside.

4.   Return pasta and reserved cooking liquid to pot set over very low heat. Stir in egg mixture, stirring and tossing constantly, for about 1 minute or until pasta is well coated, egg yolks are set and sauce is thickened. Add squash mixture, tossing until well combined.

5.   Divide among 6 plates. Top with remaining Parmesan, parsley and pepper.

 

Tip: Substitute sweet potato for butternut squash if preferred.

Nutritional Information

Nutrition Facts

Per 1/6 recipe

Calories 440

Fat 12g

Saturated Fat 4.5g

Cholesterol 140mg

Sodium 640mg

Carbohydrate 64g

Fiber 5g

Sugars 3g

Protein 13g

10 minutes
Prep Time
20 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
440
Calories

Shop Ingredients

Makes 6 servings
1 pkg (16 oz) Ronzoni® Spaghetti
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Ronzoni Spaghetti, 16 Ounce
$0.88
$0.06/oz
4 egg yolks
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Eggland's Best Large White Eggs, 18 Each
$3.79
$0.21 each
1 cup Parmesan cheese, grated and divided
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Kraft Cheese Grated - Parmesan, 8 Ounce
$4.99
$0.62/oz
6 slices thick-cut bacon, chopped
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ShopRite Turkey Bacon, 12 Ounce
$2.99
$0.25/oz
3 cups butternut squash, diced
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Butternut Squash, 1 ct, 3 Pound
$0.99 avg/ea
$0.33/lb
1/3 cup fresh sage, thinly sliced
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Badia Ground Sage, 1.25 Ounce
$1.49
$1.19/oz
1/2 tsp salt
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Morton Salt And Pepper Shakers, 5.25 Ounce
$1.49
$0.28/oz
2 tbsp fresh parsley, finely chopped
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Badia Parsley Flakes, 0.25 Ounce
$0.69
$2.76/oz
1 tbsp pepper
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Morton Salt And Pepper Shakers, 5.25 Ounce
$1.49
$0.28/oz

Nutritional Information

Nutrition Facts

Per 1/6 recipe

Calories 440

Fat 12g

Saturated Fat 4.5g

Cholesterol 140mg

Sodium 640mg

Carbohydrate 64g

Fiber 5g

Sugars 3g

Protein 13g

Directions

1.   Cook pasta according to package directions; drain, reserving 3/4  cup cooking liquid.

2.   Meanwhile, whisk together egg yolks and 1/2 cup Parmesan; set aside.

3.   Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in squash, sage and salt; cook for 8 to 10 minutes or until bacon is golden brown and squash is tender. Set aside.

4.   Return pasta and reserved cooking liquid to pot set over very low heat. Stir in egg mixture, stirring and tossing constantly, for about 1 minute or until pasta is well coated, egg yolks are set and sauce is thickened. Add squash mixture, tossing until well combined.

5.   Divide among 6 plates. Top with remaining Parmesan, parsley and pepper.

 

Tip: Substitute sweet potato for butternut squash if preferred.