A delicious fusion of butternut squash with spaghetti in a carbonara style dish. This recipe combines roasted squash, crispy bacon, and a creamy egg sauce with fresh parmesan, making it a delectable treat for pasta lovers.
1: Roast squash and garlic coated in olive oil, salt, pepper, thyme and rosemary on a baking sheet at 400 degrees for 45 minutes.
2: Coat bacon in the honey and cook in the oven with the squash until crispy.
3: Cook pasta according to package directions; al dente.
4: In a separate bowl, whisk eggs together.
5: When the pasta is al dente, drain, saving 1 cup of pasta water.
6: Add squash and garlic, and herbs to a food processor with a little of that pasta water, blend until smooth.
7: Mix the egg and squash mixture to the pasta; toss quickly. Add cheese and toss again.
8: Pour in the pasta water a little at a time while tossing until it is a smooth, creamy texture.
9: Chop bacon; add bacon and pepper to the pasta.
10: Optional - top with burrata cheese, fresh chopped parsley, and fresh cracked black pepper.
