Pumpkin Carbonara With Paccheri From 'Pasta Modern'

• 1 large onion, thinly sliced
• Olive oil
• 2 cups (230g) diced, seeded and peeled kabocha or butternut squash
• Salt and freshly ground black pepper
• 2 large egg yolks
• Pecorino or other aged cheese
• 1 pound (445g) paccheri or any short thick pasta, preferably Garofalo

1. In a large saute pan over medium heat, warm 2 tablespoons oil and cook the onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until the onions are golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.
2. In the same pan, add another 1 or 2 tablespoons and fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and pepper, and keep warm.
3. In a large serving bowl, beat the yolks with pepper and 2 heaping tablespoons grated cheese.
4. Boil the pasta in salted water until al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.

onion, olive oil, butternut squash, salt, egg yolks, aged cheese, paccheri

Taken from www.seriouseats.com/recipes/2013/10/pumpkin-carbonara-with-paccheri-recipe-from-pasta-modern-cookbook.html (may not work)