Warm and Cozy Butternut Squash Carbonara

Photo Credit: Closet Cooking

  Last week Fall finally came to New England the cool crisp air pushing out the end of summer. Autumn in New England is amazing the tree come ablaze with color, trees are full of apples, and the nights are crisp and cool just waiting for a fire to bring warmth. This is also the time of year were kitchen come alive with the smells of spices mingling savory flavors of squashes, roasts, and pies baking!
  Last year a good friend of mine had told me all about a great butternut squash carbonara she had at a local restaurant Bacaro. The two of us had tried our hardest to dissect the contents and preparation of the tantalizing gift from heaven. After a year of searching I have found this recipe on the blog Cooking Closet, it truly is amazing and super easy to whip together. Since discovering it I have made it a few times and each time it has gotten rave reviews!

Butternut Squash Carbonara

(makes 2 servings)
Printable Recipe

Ingredients:
1/2 pound pasta (I prefer Orecchiette)
6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1 clove garlic (chopped) (I used 3)
1 tablespoon sage (chopped)
pepper to taste (fresh ground)

1/4 teaspoon of cinnamon
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano (or asiago)

Directions:
1. Start cooking the pasta.
2. Fry the bacon in a pan.
3. Drain most of the fat from the pan but reserve some to cook the squash.
4. Add the squash, garlic, sage and pepper and toss to coat in the bacon grease.
5. Mix the egg yolk, heavy cream, cinnamon and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the pasta to the pan and toss.
8. Remove the pan from the heat and wait for the sizzling to stop.
9. Add the egg mixture and toss to coat.
10. Add a bit of the pasta water and toss to mix and coat.
11. Garnish with more sage & serve