Acorn Squash Pasta Carbonara with Rosemary Bacon

adapted from halfbakedharvest.com
serves 6
Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cups cubed butternut squash (about 1 small squash)
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 2 cloves garlic, smashed
• 8 slices thick-cut bacon
• 2 tablespoon chopped fresh rosemary
• 1/2-1 teaspoon cayenne pepper
• 2 teaspoons honey
• 1 pound dry linguine pasta
• 2 large eggs, at room temperature, beaten
• 1 cup grated parmesan cheese, plus more for serving
• 2 tablespoons salted butter, at room temperature

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Preparation

• 1. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top.
• 2. Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.
• 3. Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping.
• 4. Meanwhile, whisk together the eggs and parmesan.
• 5. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
• 6. Divide the pasta between plates. Top with bacon. Twirl the pasta up...EAT and ENJOY.

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