Spring Squash Carbonara Recipe

Savor this spring-inspired pasta that our estate chefs developed to highlight the delicate flavors of quail eggs and squash blossoms. Quail eggs elevate any dish and pair especially well with bacon, black truffles, asparagus, caviar, and mushrooms.

Wine Pairing Suggestion: Our Biltmore Estate® Pinot Grigio pairs well with the Carbonara. Winemaker Sharon Fenchak says its crispness and citrus notes complement the richness of the quail eggs in this dish.

Savor spring with this delightful Squash Carbonara recipe from Biltmore

Spring Squash Carbonara

Total time: 1.5 hours Serving Size: 6 people

Ingredients:

• 1 pound dried spaghetti
• 1 pound smoked bacon, diced
• ½ yellow onion, chopped
• 2 garlic cloves, chopped
• 1 pound zucchini, chopped
• ¼ cup plus 3 tablespoons fresh chives, minced
• 1½ cups grated Parmesan cheese
• 2 tablespoons butter
• 10 squash blossoms, halved lengthwise (optional)
• Zest of 1 lemon
• 6 egg yolks
• 6 quail eggs
• Salt and pepper to taste

Instructions:

• Put bacon in a medium saucepan and place over low heat. Slowly cook until the bacon begins to brown. Drain most of the fat, leaving a few tablespoons in the pot. Add the onions and garlic and cook until translucent. Add the zucchini and cook until tender. Remove from heat.
• Bring a large pot of salted water to boil for the pasta. When the water begins to boil, add the spaghetti and stir. Cook the pasta for 6–8 minutes until tender. Remove from heat and drain, reserving 1 cup of pasta water.
• Place the zucchini mixture back over medium heat. Add the pasta, 1 cup of pasta water, and egg yolks to the zucchini mixture and stir continuously. When a creamy sauce begins to form, add the Parmesan cheese, 2 tablespoons butter, squash blossoms, lemon zest and ¼ cup chopped chives. Mix well and season to taste with salt and pepper.
• Divide the pasta evenly into 6 bowls and top each with a sunny side up quail egg, the reserved chives, and more Parmesan cheese. Serves 6.