Dinner · Main Dishes
Butternut & Bacon Spaghetti with Pecorino
- Total
- 30 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Spaghetti in a creamy squash and egg-yolk sauce with crisp bacon, thyme and Pecorino Romano.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb spaghetti
- 6 slices uncooked bacon (cut into 1/2-inch pieces)
- 12 oz frozen butternut squash puree (thawed)
- 4 large pasteurized egg yolks
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper (plus more to serve)
- 4 oz Pecorino Romano (finely grated; about 2 1/2 cups, divided)
- 1/4 cup chopped flat-leaf parsley
Build the sauce in a heatproof bowl
The squash and finely grated cheese give the sauce body. Gradual additions of the hot liquids help the yolks blend into the sauce instead of setting into separate curds.
At the table
Divide immediately among warm bowls and add the crisp bacon on top.
The cooking plan
How to make Butternut & Bacon Spaghetti with Pecorino.
Cook the spaghetti in a large pot of boiling salted water to al dente, following the package directions. Reserve 1 cup of cooking water, then drain.
Meanwhile, cook the bacon in a large skillet over medium heat for 5–7 minutes, stirring often, until crisp. Transfer to a towel-lined plate and reserve 2 tablespoons hot drippings.
Warm the thawed squash puree in the microwave on high for about 1 minute. In a large heatproof bowl, whisk the pasteurized yolks while slowly drizzling in the hot bacon drippings. Whisk in the squash, thyme, honey, salt, pepper and 2 cups of the grated cheese.
Slowly whisk the reserved hot pasta water into the yolk mixture, adding it gradually to avoid curdling. Add the hot spaghetti and toss until coated.
Serve with the bacon, parsley, remaining 1/2 cup cheese and more black pepper.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Butternut & Bacon Spaghetti with Pecorino
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Ingredients
- 1 lb spaghetti
- 6 slices uncooked bacon cut into 1/2-inch pieces
- 12 oz frozen butternut squash puree thawed
- 4 large pasteurized egg yolks
- 1 ½ teaspoons chopped fresh thyme
- 1 teaspoon honey
½ teaspoon kosher salt- ½ teaspoon freshly ground black pepper plus more to serve
- 4 oz Pecorino Romano finely grated; about 2 1/2 cups, divided
- ¼ cup chopped flat-leaf parsley
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Cook the spaghetti in a large pot of boiling salted water to al dente, following the package directions. Reserve 1 cup of cooking water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium heat for 5–7 minutes, stirring often, until crisp. Transfer to a towel-lined plate and reserve 2 tablespoons hot drippings.
- Warm the thawed squash puree in the microwave on high for about 1 minute. In a large heatproof bowl, whisk the pasteurized yolks while slowly drizzling in the hot bacon drippings. Whisk in the squash, thyme, honey, salt, pepper and 2 cups of the grated cheese.
- Slowly whisk the reserved hot pasta water into the yolk mixture, adding it gradually to avoid curdling. Add the hot spaghetti and toss until coated.
- Serve with the bacon, parsley, remaining 1/2 cup cheese and more black pepper.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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