Ingredients
12ozevaporated milk,2%
2cupsbutternut squash puree
2large eggs
1tsp.salt
½tspblack pepper,ground
⅛tspcayenne
1lbpasta,dry, such as farfalle or bowtie pasta
10bacon,strips, diced
½cupyellow onion,or white, finely diced
3garlic cloves,minced
12ozcheddar cheese,sharp, shredded
4ozblue cheese,crumbled, plus an additional 4 oz for garnish
Preparation
In a mixing bowl, whisk together the evaporated milk, butternut squash puree, eggs, salt, pepper, and cayenne until combined.
Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta back to the pot.
While the pasta is cooking, cook the bacon in a large skillet over high heat until cooked and crispy. Remove the bacon with a slotted spoon, and reserve the bacon grease.
Return 2 tablespoons of bacon to the skillet, and reduce heat to medium-high. Add the onion and sauté for 5 minutes or until translucent. Add the garlic and cook for an additional 1 minute.
Remove from heat, and then whisk the onion and garlic mixture into the evaporated milk mixture.
Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3 to 4 minutes, or until the sauce comes to a simmer and thickens.
Remove pan from heat and stir in the cheeses until melted and evenly-distributed.
Serve immediately, garnished with the crispy bacon and extra blue cheese crumbles.
