Servings : 4
Preparation time : 15 minutes
Cooking time : 30 minutes
Ingredients
- 500 ml (2 cups) butternut squash, cubed
- 2 cloves of garlic, peeled
- 30 ml (2 tbsp) of olive oil
- 5 egg yolks
- 250 ml (1 cup) of grated Parmesan cheese
- 125 ml (1/2 cup) of pasta cooking water
- 400 to 500 g (13 1/2 to 17 oz) of spaghetti
- 150 g (5 1/4 oz) guanciale, pancetta or bacon (or a mixture of all three)
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 200°C (400°F), with the rack in the center.
- Place the squash and garlic on a baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil, season with salt, and roast in the oven for about 30 minutes, until the squash is golden brown and tender.
- In a bowl, using a hand blender, purée the squash and garlic until smooth.
- Incorporate the egg yolks, parmesan and 125 ml (1/2 cup) of cooking water to obtain a creamy texture, then season generously with pepper.
- In a large pot of salted water, cook the spaghetti al dente.
- In a hot pan, fry the guanciale, pancetta or bacon until crispy.
- Add the hot pasta to the pan, turn off the heat, then stir in the prepared sauce. Stir constantly to coat the pasta well and create a smooth sauce.
- Check the seasoning before serving and add some grated parmesan, to taste.
