This traditional version of carbonara (i.e. with no cream) is made infinitely better by the addition of roasted winter squash.
1/4 lb. dried or fresh spaghetti
2 slices of bacon, diced
1 egg, beaten
1/2 cup winter squash (butternut, delicata, etc.), cut into 1/2 inch pieces
1/4 onion, diced
2 tablespoons parmesan cheese, grated
2 tablspoons teaspoon olive oil
Sea salt, to taste
Black pepper, to taste
1. Preheat your oven to 350F. Toss the squash in a tablespoon of olive oil and a large pinch of salt and roast in oven until the squash is softened and lightly browned, 30-45 minutes.
2. Meanwhile, bring a large pot of salted water to boil. In a large pan add the bacon and cook on low heat with a teaspoon of olive oil until the bacon renders and is crispy, about 5 minutes. Add the onion and squash and cook on medium-low for an additional 3 minutes.
3. Add the pasta to the boiling water and cook as directed on the packaging.
4. Transfer the cooked pasta to the pan with 2 tablespoons of the cooking water and turn off the heat. Add the egg and parmesan cheese and toss to combine. The heat from the pasta will cook the egg, making a creamy sauce. Adjust the seasoning with salt and black pepper and serve immediately.