Bring a large pot of water to a boil. Place the cubed butternut squash in a steamer and steam over the pot of boiling water until fork tender, about 10-15 minutes. Transfer the cooked squash to a blender and blend until smooth (after blending you should have about 1 cup of puree). Remove the steamer but keep the large pot of water boiling.

While the squash cooks, place the pancetta in a large pan over medium heat. Add the olive oil and pancetta and stir to cook. When the pancetta is nearly crispy, add the sage, cooking until both are nice and crispy. Remove the sage and pancetta and place in a bowl to set aside. Leave the remaining oil in the pan.

Add a hefty amount of salt (a few tablespoons) to the pot of boiling water and add in the dry pasta. Cook until 1-2 minutes below al dente.

While the pasta cooks, add the egg yolks, parmesan, and salt to a bowl and whisk to combine. Add a small scoop of the warm butternut squash puree and quickly stir to combine, to temper the eggs. Add the remaining puree and stir to combine.

When the pasta is finished, use a large spoon to transfer it to the pan we used earlier (with the leftover pancetta oil still in the pan). You’ll want a couple ladles of pasta water as well so if water transfers with the pasta that’s great. Turn the stove back on to a low heat. Add the butternut squash sauce and stir to combine. The sauce will look quite loose (if it doesn’t, add a bit more pasta water). Cook on low for 1-3 minutes until the sauce thickens and is nice and glossy.

Divide between two plates and top with pancetta and crispy sage. Enjoy immediately!