Honeynut Carbonara

Ingredients

1 (1-1 ½) pound honeynut squash, halved

Olive oil

4 oz guanciale (rind removed, or pancetta)

4 egg yolks

½ cup freshly grated pecorino romano (plus more for serving)

Kosher salt and pepper (to taste)

1 pound rigatoni

Directions

Set up a steamer over a big pot of boiling water (to use for boiling the pasta later). Once hot and steaming, add the squash to the steamer cut side down and steam, covered, until very very soft, 25-30 minutes.

While the squash steams, add a small drizzle of olive oil to a large pot. Add in the guanciale and turn the heat to medium-low. Cook until rendered and crispy, 10-12 minutes. Remove from the pan with a slotted spoon and set aside. Turn the heat off on the pan with the guanciale fat and set aside to use later.

Once the squash is soft, remove it from the steamer (leaving the pot of boiling water to cook the pasta in) and scrape out the seeds. Scrape the flesh from the skin and add to a blender with 1 tablespoon of olive oil. Blend until very smooth. Set aside.

Add egg yolks and pecorino cheese to a medium bowl and whisk to combine. Add in the squash puree in two additions, whisking quickly to combine without the egg yolks scrambling. Set egg mix aside.

Heavily season the boiling water with salt and drop in the pasta. Boil until the pasta is about 1 minute under al dente.

Return the pot with the guanciale fat to the heat over LOW. Add in the cooked pasta and a ladle of pasta water. Toss.

Add in the egg mixture and stir vigorously to prevent scrambling and promote emulsification. Add another ladle of pasta water to help bring the sauce together. Continue to cook over very low, stirring and adding splashes of pasta water, until the pasta is al dente and the sauce is velvety. Don’t be shy with the pasta water here! I usually use 3-4 ladles worth total.

Remove from the heat and season with salt and pepper to taste. Stir in the reserved guanciale or keep on the side to top each serving. Serve immediately topped with more freshly grated pecorino.