Pasta:
1 cup flour
1 egg
1 T olive oil
1 t salt
Mix flour and egg with olive oil and salt and knead for 5 minutes unto smooth and elastic. Roll through pasta roller on the largest setting and gradually make your way to the smallest setting. Cut in half so you end cup with two 6 inch sheets. Roll and cut 3/4 inch thick cuts. Toss in flour and set aside.
Sauce:
2 medium butternut squashes
1 pint heavy cream
3 T bourbon
1 T salt
Peel squash and remove seeds then rough chop
Toss is oil and salt, roast at 375 for 40 minutes or until fork tender
Add roasted butternut squash to food processor and turn on high speed will adding 1 pint of heavy cream, salt and 3 T of bourbon
Once smooth set aside
Boil salty water and cook pasta for 1 minute on rapid boil
Remove pasta from pot
Toss pasta with the butternut bourbon sauce in a sauté pan
Garnish with freshly grated pecorino
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