Serves 1
Directions
- 1Cut the honey nut squash in half.
- 2Place the squash halves in a steamer over a pot of boiling water.
- 3Cover the steamer with a lid.
- 4Cut the guanciale into small pieces.
- 5Cook the guanciale in a pan over low heat until crispy, rendering out the fat.
- 6Remove the crispy guanciale from the pan and place it on a paper towel-lined tray to drain.
- 7Grate some Pecorino Romano cheese.
- 8Check if the steamed squash is soft by poking it with a skewer.
- 9Remove the squash from the steamer and scoop out the seeds.
- 10Scoop the softened squash flesh into a small blender.
- 11Blend the squash until it's super smooth.
- 12Add salt to the boiling pasta water.
- 13Add pasta to the boiling water and cook.
- 14In a bowl, whisk together egg yolks, grated Pecorino Romano cheese, and black pepper.
- 15Fold in the squash puree into the egg and cheese mixture.
- 16Add the cooked pasta (a touch under al dente) to the pan with the reserved guanciale fat.
- 17Add some pasta water to the pan with the pasta and fat.
- 18Pour the squash mixture into the pan with the pasta.
- 19Toss the pasta with the sauce over low heat, adding splashes of pasta water until it creates a nice emulsified sauce.
- 20Serve the pasta in a bowl.
- 21Top with crispy guanciale.
- 22Garnish with more grated cheese and black pepper.
Ingredients
- honey nut squash
- guanciale
- egg yolks
- Pecorino Romano cheese
- pasta
- black pepper
Equipment
knifecutting boardsteamerpotpanslotted spoonpaper towelgratersmall blenderwhiskladlebowl
Tips
- Cook guanciale over a low heat to render it slowly and yield the most fat.
- Steam the squash over the same pot used for pasta water to save time and energy.
- Add splashes of pasta water to the sauce to create a nice emulsified sauce.
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