Butternut carbonara

Simple Too, p. 160

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

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Open Simple Too at page 160 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

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