You are here: Home » Recipes » Pumpkin Carbonara with Paccheri Pumpkin Carbonara with Paccheri Recipe by Francine Segan Yield The combination of squash and pasta automatically lends this dish the title of "Ultimate Comfort Food." Photography by Lucy Schaeffer PrintEmail Ingredients 1 large onion, thinly sliced Olive oil2 cups diced, seeded, and peeled kabocha or butternut squash Salt and freshly ground black pepper2 large egg yolks Pecorino, or other aged cheese1 pound paccheri, or any other shirt, thick pasta Instructions In a large sauté pan over medium heat, warm 2 tablespoons olive oil and cook onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until onions are golden and caramelized, about 4 more minutes. Remove onions from pan and set aside. In the same pan, add another 1-2 tablespoons oil and fry the squash until tender and golden at the edges, about 8 minutes. Return onions to pan, season with salt and pepper, and keep warm. In a large serving bowl, beat egg yolks with pepper and 2 heaping tablespoons grated cheese. Boil the pasta in salted water until al dente, drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese. —Reprinted with permission from Pasta Modern: New and Inspired Recipes from Italy. Copyright 2013, Stewart, Tabori & Chang.