Roast Squash Carbonara with Sage, Lardons + Bucatini
Today I’m celebrating one of my favourite Rome spots, Trattoria al Moro. I went here with my pal Rocky over six years ago and I still think about their carbonara. It came with a pinch of chilli on a beautiful white plate with blue illustrations, simple but unforgettable. The restaurant sits just a few streets away from the Trevi Fountain, buzzing with that iconic Roman energy.
This version brings a little Dolce Vita magic to your table with roasted squash and crispy sage making it beautifully seasonal.
Serves: 2 | Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
Ingredients
For the pasta:
1 whole butternut squash, peeled + chopped into small 1–2cm pieces (about 800g — you’ll only need half, but roast the rest for lunch the next day)
3 tbsp olive oil
200g unsmoked lardons
Handful sage leaves
Good pinch chilli flakes
Salt + pepper
For the sauce:
4 egg yolks
20g Manchego, grated
50g Grana Padano, grated
8 tbsp starchy pasta water, plus an extra 100ml
Method
Roast the squash – Preheat the oven to 190°C. Add chopped squash to a large baking tray, drizzle with 3 tbsp olive oil, season well, and roast for 30 minutes or until golden.
Crisp the lardons + sage – Set a large frying pan to medium-high heat and add the lardons. Fry until almost crisp, then add the sage for the final minute to crisp up. Remove from the heat, sprinkle over the chilli flakes, and scrape onto a plate.
Cook the pasta – Bring a large pan of salted water to the boil and cook the bucatini according to the packet instructions. Halfway through, scoop out some of the starchy pasta water and set aside.
Make the sauce – In a medium bowl, whisk together the egg yolks, both cheeses, and a little salt and pepper. Gradually mix in 8 tbsp of starchy pasta water until you have a smooth, loose paste.
Bring it all together – Drain the pasta and add it to a large frying pan with the sauce mixture. Stir vigorously to coat the pasta, then set over a medium-high heat and pour in the extra starchy water. Stir for 1 minute until the sauce thickens slightly and turns silky.
Finish + serve – Toss through half of the roasted squash and lardon mix, then season to taste. Divide between two bowls and top with the remaining squash and lardons. Serve immediately with extra cheese and a drizzle of olive oil, if you like.