Whatever-Ya-Gotta Carbonara

Preheat an oven to 400°F (200°C).

In a bowl, toss the squash (or other vegetables) with 2 Tbs. of the olive oil and salt and pepper. Spread evenly on a baking sheet and roast, stirring once about halfway through, until fork-tender and lightly browned, about 20 minutes for butternut squash. (Adjust the time as necessary for the vegetables you’re using.)

Meanwhile, in a large fry pan over medium heat, warm the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil until hot. In batches, fry 8 to 10 sage leaves at a time until crisp, about 5 seconds per batch. Transfer to paper towel–lined plate and sprinkle generously with salt. Set aside. Discard the olive oil and wipe out the pan.

To the same pan over medium-high heat, add the bacon and cook, stirring occasionally, until crisp, 7 to 10 minutes. (If using sausage, cook until cooked through and no pink remains.) Remove from the heat and cover to keep warm.

In a small bowl, whisk together eggs, egg yolks and grated cheese.

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, according to the package instructions. Using a slotted spoon or a spider, transfer the pasta directly from water to the fry pan with the bacon. Place the pan over low heat. Add the egg mixture and 1/2 cup (4 fl. oz./125 ml) of the pasta water and stir until pasta is coated, adding up to another 1 cup (8 fl. oz./250 ml) pasta water until the desired consistency is reached. Stir in the roasted squash until warmed through, then season to taste with salt and pepper. Serve with more freshly grated cheese alongside. Serves 4.

Belle English, Williams Sonoma Test Kitchen