Recipe By: Chef Gary Nguyen

Ingredients:

• 1 lb Butternut Squash Noodles
• 1 cup heavy cream
• 1 ea egg yolk
• 2 oz Pancetta chopped) 
• 1 whole onion (sliced)
• Salt and black peppercorn to taste
• 2 cloves garlic
• 1 tablespoon olive oil

Instructions:

1. Bring a 30 cm Hexclad Wok to medium heat then add pancetta, olive oil, and onions.  Frequently stir with a wooden spoon to prevent burning.
2. Next, add the butternut squash noodles and a pinch of salt.
3. Add cream, mix and allow the noodles to cook for a few minutes.
4. Add more salt and pepper to taste
5. Turn off the heat then fold in the egg yolk. Mix thoroughly for 2-3 minutes.
6. Once finished, transfer to plates and garnish with parmesan cheese and fresh herbs. 

Pro Tip: I like to add chili flakes and black pepper with extra virgin olive oil for that extra touch!