Rating: 4.5 stars 4.7
108 Ratings
  • 5 star values: 84
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.

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  • Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.

  • Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.

  • Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.

  • Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.

Nutrition Facts

808 calories; protein 25.3g; carbohydrates 87g; fat 41.1g; cholesterol 90.3mg; sodium 1063.3mg. Full Nutrition
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