Pumpkin Carbonara With Paccheri From 'Pasta Modern'

1. 1

   In a large saute pan over medium heat, warm 2 tablespoons oil and cook the onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until the onions are golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.

2. 2

   In the same pan, add another 1 or 2 tablespoons and fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and pepper, and keep warm.

3. 3

   In a large serving bowl, beat the yolks with pepper and 2 heaping tablespoons grated cheese.

4. 4

   Boil the pasta in salted water until al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.

* Per serving · 4 servings · Values may vary.