Kabocha Carbonara

Kabocha Carbonara is a creamy and savory vegetarian pasta dish that combines the sweetness of kabocha squash with the richness of traditional carbonara. This unique fusion of Italian and Japanese flavors offers a comforting and satisfying meal.

Ingredients

• Spaghetti - 200 grams
• Kabocha squash - 250 grams, peeled and diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Egg yolks - 2
• Parmesan cheese - 50 grams, grated
• Soy sauce - 1 tablespoon
• Black pepper - to taste
• Salt - to taste
• Fresh parsley - for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a separate pan, heat olive oil over medium heat. Add the diced kabocha squash and sauté for about 5-7 minutes until tender.
3. Add minced garlic to the pan with the kabocha and cook for an additional 2 minutes until fragrant.
4. In a small bowl, whisk together egg yolks, grated Parmesan cheese, soy sauce, and black pepper.
5. Add the drained spaghetti to the kabocha pan and toss to combine. Remove from heat.
6. Quickly pour the egg and cheese mixture over the pasta, tossing rapidly to create a creamy sauce. If too thick, add reserved pasta water a little at a time until the desired consistency is reached.
7. Season with salt and additional black pepper to taste. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 500
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 165 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Kabocha squash is rich in vitamins A and C, which support immune function and skin health.
• This dish provides a good source of dietary fiber, aiding in digestion and promoting a feeling of fullness.

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