Carbonara with Delicata & Sage Kit

What You Get

Fresh penne pasta

Delicata squash

Sage

Eggs

Grated pecorino cheese

Bacon ends

What You'll Need

Salt and freshly ground pepper

Olive oil

Step 1

Bring a pot of salted water to a boil. Set the pasta by the stove, but don’t add it yet (it cooks quickly).

Step 2

Meanwhile, cut the delicata squash in half, scoop out the seeds, and cut the squash into bite-size pieces. Pick a small handful of sage leaves and toss the stems. In a bowl, whisk 3 eggs with half of the pecorino and ¼ teaspoon pepper. Roughly chop the bacon.

Step 3

In a large sauté pan over medium heat, add the bacon and cook until crispy, stirring once or twice, about 5 minutes. Transfer the bacon to a plate. Return the pan to the heat and add an additional 1 tablespoon olive oil. Add the sage leaves, turn to coat, and fry until golden and fragrant, 1 to 2 minutes. Transfer to another plate, sprinkle lightly with salt, and set aside. Return the pan to the heat, add the delicata, and sauté until browned and nearly tender, 10 minutes. Return the bacon to the pan. Turn down the heat to low.

Step 4

Add the pasta to the boiling water and cook until al dente, 4 minutes or according to the package instructions. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta to the pan with the delicata and bacon, along with the reserved pasta water, and toss to coat and warm through, 1 minute. Remove the pan from the heat, add the egg mixture, and continue to toss until the sauce becomes creamy, coats the pasta, and thickens slightly, 1 to 2 minutes longer.

Step 5

Heap the carbonara on plates, top with the sage leaves, and sprinkle with the remaining pecorino. Grind with pepper, and serve warm.