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Description
This sweet roasted squash side dish is topped with all the components of a classic carbonara—egg, crispy pork, grated cheeses, and black pepper—but presented very differently from the famed Roman sauce.
Ingredients
US|METRIC
5 SERVINGS
- 3 1/2 lb. kabocha squash (red-skinned and/or green-skinned, trimmed, seeded, and sliced 3/4 inch thick)
- 6 Tbsp. extra virgin olive oil (divided)
- kosher salt
- freshly ground black pepper
- 4 oz. diced pancetta (guanciale, or bacon)
- 4 sprigs fresh thyme (optional)
- 2 tsp. red wine vinegar
- 1 Tbsp. fresh flat leaf parsley (each minced, and chives)
- 2 hard boiled eggs (finely crumbled, whites reserved for another use, like snacking)
- grated Pecorino Romano (optional)
- Parmigiano-Reggiano (optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol95mg32% |
Sodium480mg20% |
Potassium1300mg37% |
Protein11g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A90% |
Vitamin C70% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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