Butternut Squash Miso Carbonara- a vegetarian, fall rendition of the Italian classic with walnuts, sage and a punch of umami goodness from miso paste.
In a large bowl, whisk together garlic, eggs and egg yolk, miso paste, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper. Set aside.
Bring a 6- to 8-quart pot of salted water to a boil over high heat. Add spaghetti to boiling water and cook according to package directions until spaghetti is al dente.