Total Time: 1.5 hrs
- 2 tablespoons olive oil
- 2 cups of Butternut Squash
- Salt & Pepper
- 3 cloves of garlic
- 4 ounces of chopped pancetta
- 6 fresh sage leaves
- 2 eggs at room temperature
- 1 cup of grated parmesan
- 1 pound of linguine
Preheat your oven to 400 degrees; on a baking sheet toss together your cubed squash and garlic cloves with olive oil salt and pepper. Roast for about 15-20 minutes until fork tender and lightly browned tossing half way through.
Begin boiling your salted water for your pasta.
Meanwhile, render down your pancetta until crispy. Transfer to a bowl and in the pork fat fry up some sage leaves just until soften and fragrant.
In a separate bowl mix your two eggs with the parmesan cheese.
Drop your pasta so it finishes cooking close to the same time your sauce as come together. Your squash should be done at this point and once it is you are going to put it in a blender and blend until smooth, use some pasta water if needed.
Mix a small amount of the hot squash puree into your egg and cheese mixture and immediately start stirring to temper the eggs and make sure they don’t scramble, once everything is about the same temperature add in the rest of the purée and mix.
Once pasta is cooked transfer to a serving bowl and stir in the squash sauce adding pasta water to loosen it as needed. Toss in the pancetta and sage leaves. Serve with more cheese on top.