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Butternut Squash Carbonara W/ Bacon, Onion, and Fresh Herbs

Recipe By: Chef Gary Nguyen


  • 1 lb Butternut Squash Noodles
  • 1 cup heavy cream
  • 1 ea egg yolk
  • 2 oz Pancetta chopped) 
  • 1 whole onion (sliced)
  • Salt and black peppercorn to taste
  • 2 cloves garlic
  • 1 tablespoon olive oil


  1. Bring a 12" Hexclad Wok to medium heat then add pancetta, olive oil, and onions.  Frequently stir with a wooden spoon to prevent burning.
  2. Next, add the butternut squash noodles and a pinch of salt.
  3. Add cream, mix and allow the noodles to cook for a few minutes.
  4. Add more salt and pepper to taste
  5. Turn off the heat then fold in the egg yolk. Mix thoroughly for 2-3 minutes.
  6. Once finished, transfer to plates and garnish with parmesan cheese and fresh herbs. 

Pro Tip: I like to add chili flakes and black pepper with extra virgin olive oil for that extra touch!

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