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Butternut Squash Carbonara
Ingredients
  • 12 ounces spaghetti
  • 4 ounces diced pancetta
  • 2 tablespoons olive oil
  • ⅓ cup fresh sage leaves
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 cup butternut squash puree
  • ½ cup freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
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