Winter Squash Carbonara With Fried Sage Leaves

Ingredients

• 2 tablespoons olive oil, divided
• 4 slices pancetta (or thick sliced bacon) - chopped
• 3 cloves garlic - minced
• 1 cup butternut squash puree
• 3 eggs - beaten
• 1 cup Parmigiano Reggiano - grated
• kosher salt/pepper
• 9 sage leaves - fried
• 1 pound spaghetti

Directions

1. Place 1 tablespoon of oil into large saute pan.
2. Add pancetta and heat over medium heat. Cook until crispy. Transfer to a plate lined with paper towels. Set aside.
3. Remove pan from heat. Add garlic. Set aside.
4. Whisk together eggs and cheese. Season heavily with pepper. Set aside.
5. Place a large pot of salted water onto boil. Season generously with salt. Cook spaghetti until al dente. Reserve pasta water.
6. Transfer cooked pasta to pan with bacon drippings. Toss to combine. Add squash puree. Toss to combine. Add egg and cheese mixture. Toss to combine.
7. Garnish with additional pepper and cheese. Serve immediately.