1. Preheat oven to 200'C, gas mark 6. Put the squash, garlic, thyme and oil on a large baking tray, season and toss to combine. Cook for 30 minutes, turning halfway through, until the squash is tender and golden. 2. Meanwhile, fry the pancetta in a small pan over a medium heat until crispy, then set aside. Whisk together the cream, egg, extra yolk and cheese, with plenty of ground black pepper, and set aside. Boil a pan of water, and five minutes before the squash is ready, cook it for 2 minutes less than suggested on the pack instructions. 3. Squeeze the roasted garlic out of its skin, and add to the pancetta pan with the squash (discarding the thyme). Drain the pasta, reserving a cup of its cooking water, then toss through the pancetta and squash. Quickly mix the egg mixture with 3-4 tbsp of the reserved pasta water to make a silky sauce, and add the pasta and squash mixture. Serve with a green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
