squash carbonara

we watched jamie oliver make this beautiful courgette carbonara the monday night and it started our mouths watering.  so we decided that we would make it tuesday night for dinner.  then, tuesday morning, our friend dee surprised us with fresh squash from waco city farms (talk about perfect timing).  here is how we made it:

1/4 pound pancetta, diced
1 whole yellow squash, cut into large chunks
1 whole zucchini, cut into large chunks
fresh thyme
black pepper
1/2 box whole wheat rotini
2 egg yolks
1/2 cup cream
1/4 cup grated parmesan

1. cook the pasta according to the package directions
2. in a large pan over medium heat, cook the pancetta until crispy
3. add the diced squash and zucchini, stirring well
4. add the thyme and black pepper to taste and cook until the squash is lightly golden and softened slightly
   
5. meanwhile, mix together the remaining ingredients in a small bowl with a fork until well blended
6.  once the pasta is cooked, drain it reserving a little of the cooking water
7. add the pasta back to the pot (but not back on the heat) and add the pancetta and squash mixture to the pasta and then add the cream and egg yolk mixture
8. stir together adding the reserved pasta water if needed to make a creamy sauce
9. serve and eat immediately