3/4 teaspoon (8 grams) freshly ground black pepper
1 teaspoon (3 grams) kosher salt
400 grams spaghetti, uncooked
1 tablespoon (15 millilitres) olive oil
1-1/2 cups (175 grams) butternut squash cut into one centimeter cubes
1/4 cup (55 grams) toasted pine nuts
1/2 teaspoon (3 grams) smoked salt
2 tablespoons of butter
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.
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