Pumpkin Carbonara

1. Preheat your oven to 400°F (200°C). Cut the sugar pumpkin, butternut squash, and acorn squash in half.
2. Place the squash halves in the preheated oven and roast for about an hour, or until they are soft when pierced with a fork.
3. Once roasted, remove the seeds and scoop out the flesh from all the squash to create a puree.
4. Season the pumpkin puree with salt and honey to taste.
5. In a cold pan, place the diced guanciale over medium-low heat. Render out the fat until the guanciale is crispy.
6. In a bowl, combine the 2 egg yolks, 1 whole egg, 75g grated pecorino, a generous amount of black pepper, and 1 tablespoon of the rendered guanciale fat.
7. Stir in 4 tablespoons of the prepared pumpkin puree into the egg and cheese paste.
8. Cook the pasta noodles according to package directions until al dente. Before draining, reserve some of the starchy pasta water.
9. Transfer the cooked noodles directly to the egg and pumpkin paste. Add a splash of the reserved pasta water as needed to create a creamy sauce, mixing quickly to coat the noodles thoroughly. The heat from the pasta will cook the eggs without scrambling them.
10. Shave a proper amount of fresh pecorino on top and serve immediately.