Ingredients
- 1 spaghetti squash
- 2 cloves of garlic
- 4 sage leaves + a few for serving
- 40 g of semi-salted butter + a little to grease the plate
- 50 g crushed walnuts + a few for serving
- 50 g of fresh goat’s cheese
- 20 cl of liquid cream
- 50 g of parmesan
- 8 slices of coppa
Preparation
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Preheat the oven to 220°C (th. 7-8).
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Cut the squash in half lengthwise, remove the seeds, add salt and pepper. Place it on a greased baking tray, flesh side towards the tray, and bake for 30 minutes. Once the squash is tender, scrape the inside with a fork to remove the flesh. Peel and finely chop the garlic cloves, chop the sage.
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In a frying pan, melt the butter. Add the garlic, sage and walnuts and brown for 5 minutes. Add the goat cheese, cream and parmesan; let reduce over low heat for 5 minutes. Then add the squash flesh. Mix carefully.
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In a pan, grill the coppa slices for 3 to 4 minutes.
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Serve the carbonara squash hot, placing 2 slices of grilled coppa on each plate; sprinkle with sage leaves and a few nuts.