We were off roading in the absolute middle of no where when my car made the noise. Ping ping ping.
Butternut Squash Pasta Carbanara
1 cup butternut squash, roasted and cut into bite size pieces
1 cup goat cheese
1/2 cup Pecarino Romano cheese
6 egg yolks
3 tab onion, grated
1 cup creme fraiche
whole wheat pasta
Cook the pancetta in a saucepan. Add the onions. Boil the pasta separate. Roast the butternut squash in the oven with olive oil and spices for thirty minutes at 375. Add the roasted squash and Lima beans to the pancetta.
Mix creme fraiche, egg yolks and cheese. Turn the heat off the pancetta and mix in the cream. Mix in the pasta with just a bit of the water and turn the heat back up to simmer. Let this cook just until the eggs are cooked and slightly thickened.