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Koginut Winter Squash Carbonara
Ingredients
- Squash Puree
- 1
- medium Koginut squash (about 1½- to 2-pound), halved lengthwise and seeds removed
- 1
- tablespoon olive oil, plus more for rubbing
- salt and freshly ground black pepper
- 1
- cup chicken or vegetable broth, plus more if needed
- 1
- pinch nutmeg
- Pasta
- 6
- ounces pancetta or thick-cut bacon, diced (swap with shiitake mushrooms, sautéed til crispy)
- 1
- pound bucatini or thick spaghetti
- 3
- large egg yolks, beaten
- 1
- cup finely grated Pecorino Romano cheese, plus more for serving
- 1/2
- teaspoon fresh cracked black pepper
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