Butternut Squash Carbonara

recipe

• Step 1
  If using a whole butternut squash, cut both ends off of the squash, then peel it using a vegetable peeler. Remove the seeds & cut it into cubes.
• Step 2
  In a pot of boiling water, add the squash & cook for about 20 min or until tender.
• Step 3
  Meanwhile, cut the pancetta into small pieces.
• Step 4
  Brown the pancetta it in the pan on high heat, for 4 min or until crispy. Remove the pan from the heat, save it for the final steps.
• Step 5
  Check if the butternut squash is tender with a fork or knife. Take a ladle of the cooking water per serving & set it aside.
• Step 6
  Separate the egg whites from the egg yolks. Whisk the yolks in a mixing bowl. Save the whites for another recipe or a tasty omelette!
• Step 7
  Add half of the reserved cooking water to the yolks. Whisk together, then add the grated parmesan. Season with salt & pepper.
• Step 8
  Drain the butternut, then add the remaining reserved cooking water. Blend using an immersion blender for a smooth puree. Season with salt & pepper. Mix & set aside.
• Step 9
  In a pot of boiling salted water, cook the pasta following the package instructions, about 7-8 min.
• Step 10
  Drain the pasta & add it to the pan with the pancetta. On low heat, add the egg yolk/parmesan mixture. Mix, then add the squash puree. Mix again. Cook for 1-2 min until the sauce is thick & bubbly,
• Step 11
  Serve the pasta with additional grated parmesan & pepper. Enjoy!