Truffle Carbonara Spaghettini with Roasted Butternut & Crispy Sage (สปาเก็ตตินีคาร์โบนาร่าทรัฟเฟิลกับบัตเตอร์นัตอบและเสจกรอบ)

1.Cut the butternut squash into approximately 1 cm cubes. Cut the bacon into small pieces.

2.Place the bacon in a frying pan and cook over medium heat until the fat renders and the bacon becomes crispy. Remove and set aside. Reduce the heat, then add the unsalted butter and sage leaves. Fry until the sage leaves are crispy. Remove and set aside.

3.Strain the flavored fat from the pan. Reserve approximately 2 teaspoons for the pasta sauce. Toss the remaining fat with the butternut squash and season lightly with salt.

4.Air-fry the butternut squash at 190°C for approximately 15 minutes, or until tender with lightly golden edges. Shake the basket once halfway through cooking.

5.Bring a pot of salted water to a boil. Cook the spaghettini until al dente, reserving some of the pasta cooking water before draining.

6.Add the truffle carbonara sauce to a frying pan, along with the reserved bacon and sage-infused butter mixture and 3 tablespoons of pasta cooking water. Heat gently over low heat, stirring until well combined.

7.Add the cooked spaghettini and toss until evenly coated with the sauce. Season with black pepper.

8.Transfer the pasta to serving plates. Top with the roasted butternut squash, crispy bacon, and fried sage leaves. Serve immediately.