Ingredients

The following ingredients have 7 Servings
  • 1/2 large butternut squash, peeled and chopped into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 8 slices bacon, chopped
  • 1/2 large onion, cut into 1-inch pieces
  • 2 tablespoons sage, chopped (plus more for garnish)
  • 1 lb. linguine pasta
  • 2 egg yolks
  • 1/2 cup Parmesan cheese, grated (plus more for garnish)

Instruction

  • Preheat oven to 400 F. Place chopped butternut squash on a rimmed baking sheet. Add olive oil, salt, black pepper, garlic powder, onion powder, and cinnamon. Toss to combine. Roast until tender, approximately 20-25 minutes. Remove and let cool slightly.
  • While the squash is cooking, heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain.
  • Remove all but 1 tablespoon of bacon fat in the skillet. Add onion and cook for about 6-8 minutes until translucent. And chopped sage and cook for one more minute. Turn off heat and set aside.
  • Cook pasta in a large pot of boiling salted water until al dente, or in accordance with package instructions. Drain, reserving 1 cup of the pasta cooking water.
  • Add the slightly cooled squash to a food processor and puree until smooth. Slowly drizzle in 1/4 cup of reserved pasta water and pulse.
  • Add squash purée, egg yolks, and Parmesan cheese into the skillet with onion and sage. Use a whisk to combine while everything is still warm — it will slightly cook the eggs. Add pasta and bacon and toss to combine. (If pasta sauce is too thick, slowly drizzle in more of the reserved cooking liquid).
  • Plate pasta on individual plates or in bowls and top with additional Parmesan cheese, chopped sage, and LOTS of freshly grated black pepper (it makes the dish!). Serve immediately.