Comforting pasta with roasted squash, Parmesan, and pancetta in a creamy, savory sauce for inviting meals.
# Components:
→ Pasta
01 - 12 oz spaghetti or fettuccine
→ Vegetables
02 - 1.1 lb butternut squash, peeled and diced
03 - 2 tbsp olive oil
04 - 2 garlic cloves, minced
→ Proteins
05 - 3.5 oz pancetta or smoked bacon, diced (use smoked tofu for vegetarian preparation)
06 - 3 large eggs
07 - 2 oz grated Parmesan cheese (plus extra for serving)
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Pinch of nutmeg (optional)
→ Garnish
11 - Chopped fresh parsley
# Directions:
01 - Preheat the oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and black pepper. Arrange on a baking sheet and roast for 20 to 25 minutes, until tender and caramelized.
02 - Boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup pasta cooking water and drain.
03 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pancetta and cook for 4 to 5 minutes until crispy. Stir in minced garlic and sauté for 1 minute.
04 - Whisk together eggs, grated Parmesan, nutmeg if using, and a pinch of extra black pepper in a mixing bowl.
05 - Add roasted butternut squash and drained pasta to the skillet with pancetta. Toss well to mix and remove from heat.
06 - Immediately add egg and cheese mixture to the hot pasta, tossing vigorously to create a creamy sauce. Adjust consistency with reserved pasta water if needed.
07 - Transfer to plates and garnish with chopped parsley and additional Parmesan. Serve immediately.
