Butternut Squash Noodles with Pancetta and Poached Egg
- Olive oil spray such as Bertolli or a mister
- 20 ounces spiralized butternut squash, made with the thick setting
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 large eggs
- 2 ounces pancetta chopped
- 1/4 cup freshly grated Pecorino Romano cheese
- 1 tablespoon chopped fresh parsley
Preheat the oven to 400®F. Light mist 2 large baking sheets with oil.
Divide the butternut squash noodles between the prepared baking sheets and toss each 1 teaspoon oil, 1/4 teaspoon salt, and pepper to taste. Roast until soft, 7 to 10 minutes.
Meanwhile, to poach the eggs, fill the large deep skillet with 1 1/2 to 2 inches of water. Bring to a boil over high heat, then reduce the heat until it holds a simmer. Crack the eggs into individual bowls. One at a time, gently slide the eggs into the simmering water. Using a spoon, gently nudge the egg whites toward the yolks. Cook 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a firmer yolk. Using a slotted spoon or spatula, transfer the eggs one at a time to paper towels to drain.
In a large skillet, cook the pancetta over medium heat, stirring, until slightly browned, about 3 minutes. Remove the pan from the heat, add the roasted butternut squash noodles, and stir in the Romano and parsley.
To serve, divide the noodles between 2 plates and top each with a poached egg. Season with more pepper, if desired, and serve.