2 cups cubed butternut squash (about 1 small squash)
2 tablespoons fresh thyme leaves
1/2 teaspoon crushed red pepper flakes
kosher salt and black pepper
2 cloves garlic, smashed
8 slices thick-cut bacon
2 tablespoon chopped fresh rosemary
1/2-1 teaspoon cayenne pepper
2 teaspoons honey
1 pound dry linguine pasta
2 large eggs, at room temperature, beaten
1 cup grated parmesan cheese, plus more for serving
2 tablespoons salted butter, at room temperature
Directions
Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper.
On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top.
Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon.
If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.
Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping.
Meanwhile, whisk together the eggs and parmesan.
Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot.
Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce.
Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
Divide the pasta between plates. Top with bacon. Twirl the pasta up…EAT and ENJOY.
