Pumpkin Carbonara with Paccheri

Pumpkin Carbonara
Photography by Lucy Schaeffer


1large onion, thinly sliced
Olive oil
2cups diced, seeded, and peeled kabocha or butternut squash
Salt and freshly ground black pepper
2large egg yolks
Pecorino, or other aged cheese
1pound paccheri, or any other short, thick pasta (like rigatoni)


  1. 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.
  2. 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.
  3. In a large serving bowl, beat egg yolks with pepper and 2 heaping tablespoons grated cheese.
  4. 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.