Butternut Squash Carbonara

recipe

• 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 !