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Butternut Squash Carbonara
Ingredients
  • 12-ounces whole grain spaghetti
  • 2 to 2 ½ cups cubed butternut squash (from about 1 small squash or 12-ounce bag frozen cubes)
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • Pinch ground nutmeg
  • Pinch cayenne pepper
  • 1 tablespoon olive oil
  • 3 strips uncured bacon, chopped
  • 3 large egg yolks
  • ¾ cup freshly grated Parmesan cheese more for garnish
  • ¼ cup unsalted vegetable or chicken stock (optional)
Steps
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