Grammy's Kitchen · Carbonara · Butternut Squash Carbonara with Broccoli
One of 156 carbonara recipes we measured
from www.eatingwell.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 14 cooks on www.eatingwell.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
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Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 1 (3 pound) butternut squash, peeled |
| 182 g | 2 cups small broccoli florets |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 1 g | 0.5 teaspoon ground pepper, divided |
| 2 g | 0.25 teaspoon salt |
| 100 g | 2 large eggs, at room temperature |
| 75 g | 0.75 cup grated Parmesan cheese, divided |
| 4 strips bacon | |
| 6 g | 2 large cloves garlic, grated |
| 60 g | 0.25 cup low-sodium chicken broth |
Method: 6 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was really good, we were totally surprised! We haven’t had a lot of “zoodles” in our life, we really don’t eat too much regular pasta either, but in the spirit of trying to be healthier I picked up some of these butternut squash zoodles and searched for a” — a cook, 5★
“This recipe is delicious. I didn't have any fresh butternut squash so I used the frozen butternut squash noodles was still really good. My husband has asked for it again and we just had it last week. Can't wait to try it with fresh squash.” — a cook, 5★