Spaghetti Carbonara Image

Spaghetti Carbonara

Mary's Kitchen Crush - "Swipe Bite"

Prep Time
Cook Time


  • 5 egg yolks
  • 1 cup (125g) grated pecorino cheese
  • 2 tablespoons (8g) finely chopped parsley
  • ¾ teaspoon (8g) freshly ground black pepper
  • ½ teaspoon (3g) kosher salt
  • 1 lb. (400g) spaghetti, uncooked
  • 1 tablespoon (15ml) olive oil
  • 1-½ cups(175g) butternut squash cut into ¼-inch (1cm) cubes
  • ¼ cup (55g) toasted pine nuts
  • ½ teaspoon (3g) smoked salt


  1. Whisk together egg yolks, cheese, parsley, pepper and kosher salt in a large heatproof bowl; set aside.
  2. Bring a large pot of well salted water to a boil; add spaghetti and cook according to package direction to al dente. Reserve ½ cup (120ml) cooking water, drain pasta and set aside.
  3. Heat oil in a large non-stick skillet over medium heat.
  4. Add squash and cook, stirring occasionally until softened and beginning to brown, about 5 to 7 min.
  5. Remove pan from heat, add pasta and stir to coat and heat pasta; set aside.
  6. Whisking constantly to avoid curdling, slowly stream in 3 tablespoons (45ml) pasta water into yolk mixture.
  7. Pour egg mixture onto the spaghetti and mix for about 5 seconds.
  8. Transfer everything back into the egg yolk bowl, stirring continually. If the sauce seems a bit thick, add a little more pasta water, 1 tablespoon (15ml) at a time until sauce is loose and velvety.
  9. Toss with pine nuts and smoked salt and serve topped with more pecorino, parsley and pepper, if desired.