Butternut Squash Noodles with Pancetta and Poached Egg
Try this Butternut Squash Noodles with Pancetta and Poached Egg recipe, or contribute your own.
Try this Butternut Squash Noodles with Pancetta and Poached Egg recipe, or contribute your own.
- 2 large eggs
- 1 tablespoon chopped fresh parsley
- freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 teaspoons olive oil
- olive oil spray (such as bertolli) or a mister
- 2 ounces pancetta chopped
- 1/4 cup freshly grated pecorino romano cheese
- 20 ounces spiralized butternut squash, made with the thick setting
- Carbohydrate 206.8133759715 g
- Cholesterol 455.034961103 mg
- Fat 29.1211465575 g
- Fiber 61.8094801981449 g
- Protein 47.76400903154 g
- Saturated Fat 7.88562936497245 g
- Serving Size 1 1 Serving (2336g)
- Sodium 1175.86307086796 mg
- Sugar 145.003895773355 g
- Trans Fat 6.55073887931726 g
- Calories 944 calories
Step-by-step
- Preheat the oven to 400®F. Light mist 2 large baking sheets with oil.
- Divide the butternut squash noodles between the prepared baking sheets and toss each 1 teaspoon oil, 1/4 teaspoon salt, and pepper to taste. Roast until soft, 7 to 10 minutes.
- Meanwhile, to poach the eggs, fill the large deep skillet with 1 1/2 to 2 inches of water. Bring to a boil over high heat, then reduce the heat until it holds a simmer. Crack the eggs into individual bowls. One at a time, gently slide the eggs into the simmering water. Using a spoon, gently nudge the egg whites toward the yolks. Cook 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a firmer yolk. Using a slotted spoon or spatula, transfer the eggs one at a time to paper towels to drain.
- In a large skillet, cook the pancetta over medium heat, stirring, until slightly browned, about 3 minutes. Remove the pan from the heat, add the roasted butternut squash noodles, and stir in the Romano and parsley.
- To serve, divide the noodles between 2 plates and top each with a poached egg. Season with more pepper, if desired, and serve.
Overcooking spiralized squash yields a watery mass rather than distinct strands, which happens when cooks fail to account for the vegetable's high moisture content and dense natural starches.
- Roast the noodles at 400 degrees Fahrenheit on lightly misted baking sheets, allowing excess surface moisture to evaporate rapidly without steaming the squash into mush.
- Pull the baking sheets out when the noodles reach a tender-crisp state at seven to ten minutes, stopping the heat before the internal cell walls collapse completely.
- Maintain simmering water at 180 to 200 degrees Fahrenheit for poaching, as a violent rolling boil will tear the delicate albumen apart before the egg whites can coagulate around the yolk.
- Render the chopped pancetta over medium heat for approximately three minutes to dissolve the hard fat caps and achieve crisp exterior textures without burning the lean meat proteins.
Freshly grated pecorino romano introduces sharp salinity and dry solids that absorb residual cooking oils, whereas pre-grated commercial cheeses often contain cellulose coatings that prevent proper emulsification. Combining hot roasted squash with cured pork and aged cheese builds a cohesive sauce entirely from pan drippings and residual heat.
