Butternut carbonara
Ingredients
- 125ml olive oil
- 4 garlic cloves, thinly sliced
- 20g oregano (or sage) leaves
- 1 butternut squash (about 900g), peeled, deseeded and cut into 2cm pieces
- 350g lumaca rigata (or conchiglie) pasta
- 65g parmesan, finely grated, plus extra for serving
- 3 eggs, beaten
- Fine sea salt and black pepper
Instructions
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