Butternut Squash Carbonara

from a magazine I read on the plane

 1 lb spaghetti

6 slices uncooked bacon, cut into 1/2 in pieces

12 oz butternut squash purree

4 large egg yolks

1 1/2 chopped fresh thyme

1 tsp honey

1/2 tsp kosher salt

1/2 tsp black pepper

2 1/2 cup Pecorino Romano cheese

1/4 c chopped fresh parsley

Cook the pasta, reserve 1 cup pasta water.

Cook the bacon until crispy.  

Whisk eggs into 2 tablespoons bacon fat.  Whisk in squash puree, thyme, honey, S&P and 2 cups of the cheese, whisking until combined.  Gradually drizzle reserved pasta water into egg mixture.  Add pasta and toss well to coat.

Serve topped with bacon, parsley and the rest of the cheese.  Maybe some pepper