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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	385	g	cut	173.25	45.0065	3.85	0.385
garlic clove	4		unpeeled	15.13	0.0	3.366	0.085
thyme	10	sprigs		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pancetta	17	g	diced	15.13	0.0	3.366	0.085
double cream	50	ml		15.13	0.0	3.366	0.085
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
parmigiano reggiano cheese	20		grated	15.13	0.0	3.366	0.085
spaghetti	300			2636.5028	587.685	54.431000000000004	48.4776

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.