Chef notes
Koginut squash is a hybrid of butternut and kabocha squash. The combination has the luscious, dense flesh of kabocha and the sweet, nutty flavor of butternut squash. When roasted it is creamy and buttery. The squash is easily able to shine through the cheesy, salty richness of carbonara and adds its unique touch of autumn flavor to the classic dish.
Technique tip: The secret — besides the Koginut — is the pasta water. Use tongs to transfer the noodles directly from the pot to the skillet. That starchy water left clinging to the noodles helps emulsify the squash puree and cheese into a glossy, creamy sauce rather than a heavy paste.
Swap options: Swap the pancetta for shiitake "bacon" (sliced shiitake mushrooms sautéed until crisp) or use toasted pine nuts for crunch. If you can't find Koginut, try Honeypatch! Special equipment: A blender or food processor.
