Ingredients
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5 egg yolks
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1 cup (125 grams) grated pecorino cheese
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2 tablespoons (8 grams) finely chopped parsley
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3/4 teaspoon (8 grams) freshly ground black pepper
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1 teaspoon (3 grams) kosher salt
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400 grams spaghetti, uncooked
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1 tablespoon (15 millilitres) olive oil
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1-1/2 cups (175 grams) butternut squash cut into one centimeter cubes
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1/4 cup (55 grams) toasted pine nuts
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1/2 teaspoon (3 grams) smoked salt
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2 tablespoons of butter
Directions
- Whisk together egg yolks, cheese, parsley, pepper and kosher salt in a large heatproof bowl; set aside.
- Bring a large pot of well salted water to a boil; add spaghetti and cook according to package direction to al dente. Reserve 1/2 cup (120 millilitres) cooking water, drain pasta and set aside.
- Heat oil in a large non-stick skillet over medium heat. Add squash and cook, stirring occasionally until softened and beginning to brown, about five to seven minutes.
- Add two tablespoons of butter and then add toasted pine nuts.
- Remove pan from heat, add pasta and stir to coat and heat pasta; set aside.
- Whisking constantly to avoid curdling, slowly stream in three tablespoons (45 millilitres) pasta water into yolk mixture.
- Pour egg mixture onto the spaghetti and mix for about five seconds. Transfer everything back into the egg yolk bowl, stirring continually. If the sauce seems a bit thick, add a little more pasta water, one tablespoon (15 millilitres) at a time until sauce is loose and velvety.
- Toss with smoked salt and serve topped with more pecorino, parsley and pepper, if desired.
