Butternut Squash Carbonara

1. 1

   Start cooking the pasta.

2. 2

   Fry the bacon in a pan.

3. 3

   Drain most of the fat from the pan but reserve some to cook the squash.

4. 4

   Add the squash, garlic, sage and pepper and toss to coat in the bacon grease.

5. 5

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

6. 6

   Drain the cooked pasta reserving some of the water.

7. 7

   Add the pasta to the pan and toss.

8. 8

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

9. 9

   Add the egg mixture and toss to coat.

10. 10

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

11. 11

    Garnish with more sage & serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.