Butternut Squash and Chorizo Carbonara {Recipe}

The other day I found this recipe on Tesco’s website and it was surprisingly good. So much that little one even ate some the next day. I’d say that was a win! I’ve copied in the details if you want to try this out, or go here for the original recipe.


Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes


  • 1kg (2lb) butternut squash, peeled, seeded and diced
  • 2 unpeeled garlic cloves, gently crushed with the back of a knife
  • 1 tsp fennel seeds, crushed
  • 2 tbsp olive oil
  • 2 tbsp whipping cream
  • 1 x 130g pack Spanish diced chorizo
  • 400g (13oz) spaghetti
  • 4 eggs
  • 60g (2 1/2oz) Parmesan, finely grated, plus extra to serve
  • handful chopped flat-leaf parsley


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel and 1 tbsp oil on a roasting tray. Toss, season, then roast for 30 minutes. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
  2. Heat 1 tbsp oil in a frying pan and cook the chorizo over a medium-high heat for 5 minutes, until crisp. Set aside.
  3. Cook the pasta in a pan of salted boiling water for 10 minutes. Drain, reserving 100ml (3 1/2oz) water, and return to the pan.
  4. Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 minutes over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan.

Happy eats!