1. Roast the Butternut Squash

• Preheat your oven to 400°F (200°C).
• On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Make sure every piece is coated well.
• Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. You’ll know it’s done when you can easily pierce it with a fork.

2. Cook the Spaghetti

• While the squash is roasting, cook the spaghetti according to package instructions in a large pot of salted boiling water. Don’t forget to reserve about 1 cup of pasta water before draining—it’ll help thicken the sauce later!
• Drain the pasta, but leave it slightly undercooked by about 1-2 minutes. The residual heat will finish cooking it off in the sauce.

3. Prepare the Sauce Base

• While the squash roasts and the pasta cooks, heat a large pan over medium heat. Add your diced pancetta (or turkey bacon) and cook until it’s crispy and golden brown—this should take about 5-7 minutes.
• Add the minced garlic to the pan and sauté for another 1-2 minutes, just until fragrant.
• Once the pancetta is done, remove it from the pan and set aside, leaving the rendered fat in the pan.

4. Blend the Butternut Squash

• Once the squash is roasted, add it to a blender or food processor, and blend until smooth. If it’s too thick, add a little bit of pasta water (start with 1/4 cup) to get a creamy, sauce-like consistency.
• Taste the squash mixture and season with more salt and pepper, if necessary.

5. Combine Everything

• In a mixing bowl, whisk together the eggs, Parmesan, and heavy cream until smooth.
• Add the cooked pasta to the pan with the pancetta fat (with the heat off), then slowly pour in the squash mixture, tossing as you go. The heat from the pasta will help thicken the sauce without scrambling the eggs.
• Once the pasta is well-coated with the squash sauce, gently stir in the egg and Parmesan mixture, stirring quickly to create a creamy, silky sauce. If the sauce is too thick, add a little more reserved pasta water until you get the desired consistency.
• Add the crispy pancetta (or turkey bacon) back into the pasta and toss to combine.