Classic yummy carbonara gets a creamy twist with butternut squash!
Preheat the oven to 400 degrees F.
Place butternut squash on a sheet pan, coat with 1 tbs of olive oil and season with salt and pepper. Roast for 30 minutes. Set aside to cool and then purée in blender.
In a small bowl, whisk together the egg yolks, cheese and pepper. Set aside.
Cook the pasta according to the package directions until al dente, reserving 1 cup of the pasta water.
While the pasta is cooking, heat 2 tbs of olive oil in a large sauté pan and cook the onion for a few minutes. Add the pancetta and cook until lightly browned. Add the sage and cook for an additional minute.
Add the cooked pasta to the sauté pan with the onion and pancetta. Stir in the butternut squash puree and a little of the hot pasta water. Remove pan from heat and stir in the egg mixture, adding additional pasta water as needed until blended.
Top with additional cheese if desired and serve.