Butternut Squash Carbonara

Directions

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.