My husband and I just celebrated our one year anniversary and to commemorate this year, I wanted to make a special and new dinner I had never made before. Being Italian, Carbonara has always been one of my favorites. Growing up, my Grumpo, would make pasta carbonara when ingredients in the kitchen were low. It was almost always my lunch. AND it was my favorite! I still crave the way he made it all the time. I wish i remembered his amazing recipe! (DON’T WORRY, I WILL KEEP TRYING TO RECREATE IT!) Since carbonara means so much to me, I figured it would be a great dish to make my own and to make for my husband for our anniversary! Since it’s fall, I really wanted to do something with great fall flavor! This is where the carrots come in, OH and sage! Roasted carrots with sage, bacon, garlic, and shallots makes for a delicious pasta sauce! I hope you will love it!
Equipment for this recipe:
- Oven
- Cookie Sheet
- Blender
- Large Pot
Ingredients for this recipe:
- Angel Hair Pasta
- Bacon
- Carrots (I used baby carrots for convenience)
- Shallot
- Sage
- Garlic
- Cream Cheese
- Egg
- Parmesan Cheese
- Salt
- Pepper
Variations:
Lighter option- You can definitely lighten up this dish by omitting the cream cheese in the sauce. This will make the dish slightly more hearty, but I would still add the egg for the creaminess. You can also swap the heavy cream for 3 tbsp of chicken broth.
A little spice- To add a little spiciness to this dish, feel free to add some red pepper flakes. My grumpo used to add red pepper flakes to his and leave mine plain. This adds a wonderful amount of spice to the dish.
Other pasta dishes on the blog:
Carrot Pureé and Cream Cheese Pasta Carbonara
Notes
Other pasta recipes:
Mama’s Stuffed Shells
Asian Chicken Primavera
Shiitake Mushroom Risotto
Ingredients
- 16 oz. angel hair pasta noodles
- 8 oz. baby carrots
- 1 shallot
- 2 garlic cloves
- 5 sage leaves
- 6 strips of bacon
- 1/4 cup heavy cream
- 4 oz. cream cheese
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 375º. Add oil to a cookie sheet. Dice shallots, garlic cloves, and sage.
- Add carrots, diced shallot, minced garlic, and sage to the cookie sheet and coat evenly in the oil of your choice. Sprinkle with salt and pepper to taste.
- Top the seasoned carrots with the strips of bacon.
- Place the cookie sheet in the oven and cook for 30 minutes until the carrots are well roasted and the bacon is cooked and crispy. Keep a close eye on the bacon. You may need to remove it first.
- Once the carrots are done roasting, take the bacon off and cut it into bacon bits.
- Put the roasted carrots, shallots, garlic, and sage into a blender. Add heavy cream and blend until smooth.
- Bring a large pot of water to a boil, cook your angel hair pasta for 8-9 minutes or until al dente.
- Whisk your egg in a small bowl.
- Drain your pasta and put it back into the large pot. Add the carrot pureé, cream cheese, and egg to the pasta. Stir until it is creamy and well mixed.
- Top with bacon bits and serve.
Nutrition Facts
Carrot Pureé and Cream Cheese Pasta Carbonara
Serves: 6
|
Amount Per Serving: 1/2 cup
|
||
|---|---|---|
| Calories | 462 | |
| % Daily Value* | ||
| Total Fat 16 g | 24.6% | |
| Saturated Fat 7.4 g | 35% | |
| Trans Fat 0 g | ||
| Cholesterol 70.9 mg | 23.3% | |
| Sodium 610.5 mg | 25.4% | |
| Total Carbohydrate 62.7 g | 20.7% | |
| Dietary Fiber 4.5 g | 16% | |
| Sugars 6.8 g | ||
| Protein 15.3 g | ||
| Vitamin A 322.9% | Vitamin C 3.9% | |
| Calcium 35.9% | Iron 15.9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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