Butternut Squash Carbonara

Description
Contributed by Closet Cooking
 * Serves: 2 servings

Ingredients

 * ½ pound pasta
 * 6 slices bacon (cut into 1 inch slices)
 * 2 cups squash (cut into small pieces)
 * 1 clove garlic (chopped)
 * 1 tablespoon  sage (chopped)
 * pepper to taste
 * 2 egg yolks
 * 2 tablespoons heavy cream
 * ¼ cup parmigiano reggiano

Directions

 * 1) Start cooking the pasta.
 * 2) Fry the bacon in a pan.
 * 3) Drain most of the fat from the pan but reserve some to cook the squash.
 * 4) Add the squash, garlic, sage and pepper and toss to coat in the bacon grease.
 * 5) Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
 * 6) Drain the cooked pasta reserving some of the water.
 * 7) Add the pasta to the pan and toss.
 * 8) Remove the pan from the heat and wait for the sizzling to stop.
 * 9) Add the egg mixture and toss to coat.
 * 10) Add a bit of the pasta water and toss to mix and coat.
 * 11) Garnish with more sage & serve.