Wash hands with soap and water. Separate the eggs using the video. Bring a large pot of salted water to a boil over high heat. Dice the bacon (always wash hands before and after handling raw meat.

Preheat the oven to 375°F. Line a baking sheet with wax paper and scatter squash over it. Drizzle the squash with a little oil and then transfer to the oven. Roast until the squash is very tender, 25 to 30 minutes. Let cool slightly and then put in a large bowl. Mash the squash with a fork or a potato masher until smooth. Stir in 1 cup milk and the egg yolks. Set aside.

Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Heat the 2 tbs butter in a large sauté pan over medium heat. Add the bacon and cook until the fat has rendered and it’s very crisp, 5 to 6 minutes. Add the garlic and sauté until fragrant, about 1 minute.

Reduce the heat to low and then add the pasta to the pan; toss until combined. Add the squash mixture, tossing well to coat the pasta with the sauce. Add the reserved pasta water if it seems too dry. Remove the pan from the heat and add half of the Parmesan, tossing until combined.

Divide the pasta among four bowls and garnish each generously with black pepper, green onion and remaining Parmesan. Serve immediately This recipe makes 4 servings. Refrigerate leftovers within 2 hours.