Butternut Squash Carbonara

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 4-5 min or until crispy. Remove pancetta from the pan & set aside.

Step 5

Check if the butternut squash is tender with a fork or knife. Reserve a ladle of the cooking water (1 ladle 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!