Butternut Squash Carbonara

Step 1

Cut both ends of the squash, then peel it using a peeler. Empty it, then cut it into cubes.

Step 2

In a pot of boiling water, cook the squash for about 20 minutes.

Step 3

Meanwhile, cut the pancetta into small pieces.

Step 4

Brown it in the pan, over high heat, for 4 minutes. Reserve.

Step 5

Check the butternut for cooking using a knife or fork. Take a ladle and a half of cooking water per person.

Step 6

Separate the whites from the egg yolks, then mix the yolks.

Step 7

Add half a ladle of cooking water per person to the yolks. Mix, then add the grated parmesan. Add salt and pepper. Reserve.

Step 8

Drain the butternut, then add a ladle of cooking water per person. Blend using a hand blender to obtain a smooth puree. Salt, pepper and mix again. Reserve.

Step 9

In a pot of boiling salted water, start cooking the pasta following the package instructions.

Step 10

Once the pasta is cooked, drain it, then add it to the pan with the pancetta, over low heat. Add the egg yolk/parmesan mixture, mix, then add the squash puree. Mix again.

Step 11

Arrange everything on a plate, adding a little grated parmesan and pepper. It's ready !