Delicata Squash Carbonara

A cozy dinner in has been on my mind amidst non-stop calendars flooded with holiday duties. The last instance I found a free Tuesday evening, which I believe was in early November, Alex and I whipped up this carbonara with our favorite vegetable of the season: delicata squash. The sweet-as-sugar addition to traditional carbonara pasta is best coated with my pantry staple, Nature Nate's honey. The squash is drizzled and roasted, then combined with a traditional pasta recipe of egg and crisp pancetta. It's a dreamy combination, especially when paired with cooler temperatures and some Fleetwood Mac on the record... I urge you to take out the calendars and block off an evening for you and this slightly sweet, savory pasta. Whether shared with friends, family or that special someone, you'll be so thankful you did so. Enjoy, my friends!

Makes 6 servings

2 medium delicata squash 2 tablespoons vegetable oil 1 tablespoon Nature Nate's honey Kosher salt and freshly ground black pepper 6 ounces Pigasus pancetta, sliced into 1/2-inch cubes 12 ounces bucatini 5 large egg yolks 2 teaspoons lemon zest Pecorino, to serve

1. Halve squash lengthwise, scrape out seeds, and slice crosswise into 1/4-inch thick half moons. Toss with oil and Nature Nate's honey in a large bowl; season with salt and pepper.

2. Arrange squash slices on a wire rack set inside a large rimmed baking sheet. Roast in a 350-degree oven until squash is tender yet still holds its shape, approximately 30 minutes. Transfer squash to a platter; set aside.

3. Add pancetta to a skillet and cook over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.

4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with 1/2 cup pasta cooking liquid and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

5. Lightly beat egg yolks and lemon zest in a large bowl. Working quickly, add hot pasta to egg mixture and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing).

6. Carefully add pancetta and reserved squash to pasta, season with salt and pepper, and toss everything together. Shave Pecorino over pasta and top with more pepper just before serving.

Adapted from bon appetît

This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!