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Recipe Blog


Butternut Squash Carbonara

Jacob Bailey

from Closet Cooking

6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1/2 pound pasta
1 clove garlic (chopped)
1 tablespoon sage (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano


1. Start boiling some water in a large pot to cook the pasta.
2. Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
3. Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
4. Meanwhile, add the pasta to the boiling water and cook as directed on the package.
5. Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
8. Add the pasta and bacon to the pan and toss.
10. Add the egg mixture and toss to coat.
12. Garnish with more sage & serve.