Cooks in: 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 LB. of spatzle pasta or small Italian dumplings
- 10.5 OZ. of cleaned squash
- 5.5 OZ. of smoked pancetta (or bacon), diced
- 1/4 C. of cooking cream
- 2 of egg yolks
- Thyme
- Salt
Method
1
Dice the squash into small cubes. Heat a non-stick pan and sauté the pancetta. Add the squash and cook for about 8 minutes along with the pancetta and its fat.
2
Meanwhile, bring a large pot of water to a boil, then add salt and the frozen spatzle, cooking them for about 30 seconds.
3
Strain and toss them in the pan with the squash. Lightly beat the two egg yolks with the cream and pour over the pasta.
4
Stir over low heat just long enough for the eggs and cream to set and coat the pasta. Serve immediately, sprinkled with thyme.