I decided to try this recipe from Closet Cooking blog. I tweaked it a little to make it nondairy, and I also used turkey bacon in place of pork. Another winning recipe, and a keeper.
Butternut squash carbonara
1/2 pound multi-grain pasta (I used shells)
6 slices turkey bacon, cut into 1″ slices
2 cups squash, cut into small pieces
1 clove garlic, chopped
1 tablespoon sage, chopped
pepper to taste
2 egg yolks
2 tablespoons nondairy creamer
1/4 cup soy parmesan
Start cooking the pasta.
Fry the bacon in a pan til nicely browned. Add the squash, garlic, sage, and pepper and toss to coat.
Mix the egg yolk, creamer, and soy parmesan in a bowl.
Drain the cooked pasta, reserving some of the water (about 1 cup). Add the pasta to the pan and toss. Remove the pan from the heat and wait for the sizzling to stop.
Add the egg mixture and toss to coat. Add a bit of the pasta water and toss to mix and coat. Makes 2 – 4 servings.