Butternut Squash Carbonara

Step 1

Start boiling some water in a large pot to cook the pasta.

Step 2

Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.

Step 3

Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.

Step 4

Meanwhile, add the pasta to the boiling water and cook as directed on the package.

Step 5

Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.

Step 6

Drain the cooked pasta reserving some of the water.

Step 7

Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.

Step 8

Add the pasta and bacon to the pan and toss.

Step 9

Remove the pan from the heat and wait for the sizzling to stop.

Step 10

Add the egg mixture and toss to coat.

Step 11

Add a bit of the pasta water and toss to mix and coat.

Step 12

Garnish with more sage & serve.