An unexpected twist on classic carbonara: the pasta temperature is carefully controlled while incorporating the egg and Parmesan, ensuring the sauce stays silky rather than curdling.
Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large pan over medium‑high heat, add the garlic clove and fresh oregano, and sauté for about two minutes until golden‑yellow. Using a slotted spoon, lift the cooked aromatics into a small bowl, leaving the oil in the pan.
Increase the heat to high, add the cubed butternut squash together with three‑quarters of a teaspoon of sea salt and freshly ground black pepper to the pan, and cook, stirring occasionally, for about 15 minutes until the squash is tender and golden‑brown.
Add the conchiglie to the boiling salted water and cook al dente for eight minutes. Drain, reserving about 200 ml of the cooking water, and transfer the pasta directly to the squash pan. Toss with the squash for two minutes, stirring frequently, then remove the pan from the heat and let it rest briefly so the pasta isn’t too hot.
In a large bowl, whisk together the Parmesan and the beaten egg with three tablespoons of the reserved pasta water. Set aside the remaining pasta water. Add the pasta‑squash mixture to the egg mixture and stir vigorously for about two minutes until the sauce is creamy; if needed, add a tablespoon of pasta water at a time until the desired smoothness is reached. Plate on shallow dishes, sprinkle the crispy oregano‑garlic mixture on top, and serve immediately.
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