Butternut Squash Carbonara | Oregonian Recipes

Ingredients

• 5 ounces bacon (about 4 thick slices)
• 1 tablespoon olive oil
• 4 cloves garlic, smashed and peeled
• 3 cups peeled and diced butternut squash or other winter squash
• 1 tablespoon chopped fresh sage
• 1/4 cup dry white wine or vermouth (optional)
• 1 pound rotini pasta
• 2 eggs
• 1/2 cup grated parmesan cheese
• Salt and freshly ground black pepper