Ingredients
- 1 lb spaghetti or linguine
- 3 cups butternut squash, cubed
- 4 oz pancetta or bacon, diced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 large eggs
- 1 egg yolk
- 1 cup grated Pecorino
- Romano cheese
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp fresh sage leaves, chopped
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water
Instructions
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Preheat oven to 425°F (220°C).
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Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
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Bring a large pot of salted water to boil for the pasta.
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In a large skillet, cook pancetta over medium heat until crispy. Remove and set aside.
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In the same skillet, sauté onion and garlic until softened.
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Cook pasta until al dente, reserving 1/2 cup pasta water before draining.
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Blend roasted squash with 1/4 cup pasta water until smooth.
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In a bowl, whisk eggs, egg yolk, Pecorino Romano, cream, nutmeg, salt, and pepper.
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In the large skillet, toss hot pasta with squash puree and egg mixture, stirring quickly.
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Add reserved pasta water as needed to create a creamy sauce.
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Fold in crispy pancetta and chopped sage.
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Serve immediately with extra cheese and black pepper.
Twirl your fork into this Butternut Squash Carbonara and let the silky squash sauce, punctuated by crispy pancetta and aromatic sage, transport you to autumn bliss. Each bite is a perfect balance of comfort and sophistication, marrying Italian tradition with seasonal flair. So fire up that oven, grab your pasta pot, and prepare for a culinary hug that warms both body and soul!
