It did not go as planned. The taste was good, but the texture was horrific. It felt like eating snot, honestly. The sauce ended up way too thin and runny because of all the moisture from the squash. No, I did not subject my family to this torture. I scrapped the whole thing and started over using gluten-free pasta. The results were SOOOOOOOOOOOO much better. And yes, I have a recipe for authentic carbonara sauce for you. :)
Traditional Carbonara Sauce...
- 3-4 eggs at room temperature
- 1/2 cup parmesan cheese, finely grated
- 1/4-1/2 cup prosciutto or bacon, chopped
- Salt and Pepper to taste
- 1 teaspoon of garlic powder
- Pasta of your choice
Scramble the eggs with the salt, pepper, garlic powder, and cheese. Set aside. While cooking pasta, fry the prosciutto or bacon until crispy. Drain pasta and IMMEDIATELY return to pan to toss with the egg mixture.
DO NOT TURN THE HEAT BACK ON!Many people freak out at the idea of raw eggs in this dish. There are no raw eggs in this dish: the heat from the pasta and the pan cook the egg. Mix in the bacon and some of the grease until you get a smooth, creamy texture and serve immediately. It's to die for, folks! :)