Pumpkin Carbonara With Paccheri

Suggested tweaks: If you can't have carbonara without pork, you could certainly render guanciale, pancetta, or bacon before sautéing the onions and squash, using that fat instead of olive oil.

Ingredients

serves Serves 4, active time 30-45 mintues, total time 30-45 minutes

• 1 large onion, thinly sliced
• Olive oil
• 2 cups (230g) diced, seeded and peeled kabocha or butternut squash
• Salt and freshly ground black pepper
• 2 large egg yolks
• Pecorino or other aged cheese
• 1 pound (445g) paccheri or any short thick pasta, preferably Garofalo

Procedures

1. In a large sauté pan over medium heat, warm 2 tablespoons oil and cook the onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until the onions are golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.
   
2. In the same pan, add another 1 or 2 tablespoons and fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and pepper, and keep warm.
   
3. In a large serving bowl, beat the yolks with pepper and 2 heaping tablespoons grated cheese.
   
4. Boil the pasta in salted water until al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.