If you’re craving something that blends the cozy comfort of fall flavors with the rich creaminess of a classic carbonara, this Butternut Squash Carbonara Pasta Recipe is an absolute must-try. Imagine tender roasted butternut squash pureed into a velvety sauce that perfectly coats whole wheat spaghetti, all tossed together with crispy bacon and fresh parmesan—pure magic in every bite!
Why You’ll Love This Recipe
- Velvety Butternut Squash Sauce: The roasted squash transforms into a creamy sauce that’s comforting yet light, making classic carbonara even better.
- Perfect Balance of Flavors: You get the sweet nuttiness of the squash, the savory crunch of bacon, and the sharp notes of parmesan all in one dish.
- Wholesome Whole Wheat Pasta: Choosing whole wheat spaghetti adds a subtle earthiness and extra fiber to keep you satisfied.
- Simple Ingredients, Big Impact: With pantry staples and fresh squash, this dish comes together with ease but feels like a special occasion.
Ingredients You’ll Need
This Butternut Squash Carbonara Pasta Recipe calls for ingredients that are straightforward yet thoughtfully chosen to create layers of flavor, texture, and warmth—each one elevates the dish in its own delicious way.
- Butternut Squash: Roasting brings out its natural sweetness and velvety texture perfect for the sauce.
- Olive Oil: Helps roast the squash to caramelized perfection and adds richness to the bacon fat.
- Bacon: Provides that irresistible smokiness and crunch essential for carbonara.
- Whole Wheat Spaghetti: Adds earthy depth and heartiness to balance the creamy sauce.
- Eggs and Parmesan Cheese: These combine with the squash puree to create the silky, luscious carbonara sauce.
- Garlic, Nutmeg, Salt & Pepper: Small touches of seasoning that enhance every bite with warmth and complexity.
- Fresh Herbs: Adds a pop of freshness to finish the dish beautifully.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the joys of the Butternut Squash Carbonara Pasta Recipe is how easy it is to put your own spin on it. Whether you want to swap ingredients, accommodate dietary preferences, or add your twist, this recipe welcomes creativity!
- Vegetarian Version: Skip the bacon and add sautéed mushrooms or smoked paprika for that smoky depth.
- Vegan Adaptation: Use plant-based bacon or tempeh, and replace eggs with a creamy cashew sauce blended with nutritional yeast.
- Pasta Choice: Try gluten-free or chickpea pasta for alternative textures and dietary needs without losing flavor.
- Spice it Up: Toss in a pinch of red pepper flakes or some freshly cracked black pepper to bring a subtle kick.
How to Make Butternut Squash Carbonara Pasta Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil, salt, pepper, and a touch of freshly grated nutmeg to enhance the natural sweetness. Spread evenly on a baking sheet and roast for about 30 minutes total, tossing halfway through so the squash cooks evenly and becomes tender with golden edges.
Step 2: Prepare the Squash Sauce
Once the squash is roasted to that perfect softness, blend it in a food processor until completely smooth and creamy. Then whisk it together with the eggs and freshly grated parmesan cheese in a large bowl—this mix will create that luscious carbonara sauce when combined with the hot pasta.
Step 3: Cook the Bacon and Pasta
While the squash roasts, crisp up the chopped bacon in a hot skillet until all the fat renders and the bacon is golden and crunchy. Remove the bacon and drain on paper towels—don’t toss that porky goodness just yet! Next, boil your whole wheat spaghetti until al dente, then drain but keep a little pasta water for loosening the sauce if needed.
Step 4: Combine and Finish the Dish
In the same skillet used for bacon, sauté the minced garlic briefly in the bacon fat—this infuses the oil with flavor. Toss the hot spaghetti in the skillet to coat it well with that garlicky, smoky fat. Remove from heat, then quickly stir in the squash-egg-parmesan sauce, tossing constantly to create a creamy texture without scrambling the eggs. Fold in the crispy bacon and sprinkle chopped fresh herbs before topping with extra parmesan. Serve warm and enjoy the harmony of flavors!
Pro Tips for Making Butternut Squash Carbonara Pasta Recipe
- Blend Till Silky Smooth: Make sure there are no lumps in your squash puree for the creamiest sauce possible.
- Don’t Overcook the Eggs: Stir vigorously off the heat to gently cook the eggs without scrambling them—this keeps the sauce velvety.
- Reserve Pasta Water: Keep a little warm pasta water handy to loosen the sauce if it thickens too much during mixing.
- Cook Bacon to Crispy: Crispy bacon adds texture contrast—avoid chewy bits by rendering the fat slowly over medium heat.
How to Serve Butternut Squash Carbonara Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a fresh pop of color and brightness that contrasts beautifully with the rich sauce. Don’t forget an extra grating of parmesan or a drizzle of good-quality olive oil right before serving for that luxe finishing touch.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to cut through the creaminess. Roasted seasonal vegetables or garlic bread on the side also make for a complete and satisfying meal that everyone will love.
Creative Ways to Present
Serve this Butternut Squash Carbonara Pasta straight in warm shallow bowls, and garnish each portion with microgreens or edible flowers for a stunning presentation. For entertaining, portion the pasta in small ramekins topped with parmesan chips to impress guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 2 days. The sauce will thicken upon chilling, so stirring in a splash of water or broth when reheating helps bring back the silky texture.
Freezing
This pasta isn’t the best candidate for freezing because the egg-based sauce can separate. If you plan to freeze, cook the squash puree and bacon separately and prepare the pasta fresh when ready.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of water, broth, or extra parmesan to revive the sauce’s creamy consistency without drying out the pasta.
FAQs
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Can I use a different type of pasta for this carbonara recipe?
Absolutely! While whole wheat spaghetti brings nutty flavor and texture, regular spaghetti, linguine, or even fettuccine would work beautifully with the creamy butternut squash sauce.
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Is the egg fully cooked in this carbonara recipe?
The eggs are gently cooked by the heat of the hot pasta and skillet during tossing, forming a smooth, silky sauce without scrambling. Stir quickly off the heat to prevent overcooking.
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Can I make this recipe vegetarian?
Yes! Simply omit the bacon and replace it with sautéed mushrooms or smoked paprika to maintain that smoky flavor dimension.
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What’s the best way to season the butternut squash?
Season the squash with salt, pepper, olive oil, and a touch of freshly grated nutmeg before roasting to amplify its sweetness and add warm, subtle spice notes.
Final Thoughts
This Butternut Squash Carbonara Pasta Recipe truly brings comfort food to a new level with its gorgeous blend of creamy, savory, and subtly sweet flavors. I can’t wait for you to try it and savor every forkful—trust me, it’s a dish you’ll want to make again and again to brighten up your weeknights or impress your friends. Happy cooking!
PrintButternut Squash Carbonara Pasta Recipe
This Butternut Squash Carbonara Pasta is a creamy, comforting dish that combines roasted butternut squash puree with crispy bacon, whole wheat spaghetti, and a rich parmesan and egg sauce. It offers a delightful twist on traditional carbonara by incorporating the natural sweetness and smooth texture of butternut squash, making it a hearty and flavorful meal perfect for fall or any time you crave a cozy pasta dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Squash and Sauce
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 3 large eggs
- 3/4 cups freshly finely grated parmesan cheese, plus extra for topping
- Extra salt and pepper for taste if needed
- Fresh herbs for sprinkling
Other
- 8 slices bacon, chopped
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves, minced
- 1/2 pound whole wheat spaghetti
Instructions
- Roast the Butternut Squash: Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil. Toss the cubed butternut squash with olive oil, salt, pepper, and freshly grated nutmeg. Spread the squash evenly on the baking sheet and roast for 15 minutes. Toss the squash and roast for an additional 15 minutes, or until tender when pierced with a fork.
- Prepare the Squash Puree and Sauce Mixture: Transfer the roasted butternut squash and any olive oil drippings to a food processor. Blend until completely smooth and pureed. In a large bowl, combine the squash puree with the eggs and freshly grated parmesan cheese. Whisk together until the mixture is smooth with most lumps eliminated.
- Cook the Bacon and Spaghetti: While the squash is roasting, heat a large skillet over medium heat. Add the chopped bacon and cook until it is crispy and the fat is rendered. Meanwhile, boil water in a separate pot and cook the whole wheat spaghetti according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the Pasta in Bacon Fat: Remove bacon from skillet with a slotted spoon and place on paper towels to drain excess grease. Add minced garlic to the hot skillet with the rendered bacon fat and cook for about 1 minute until fragrant. Add the cooked spaghetti to the skillet and toss well with kitchen tongs to coat the pasta thoroughly in the bacon fat. Remove the skillet from heat.
- Combine Pasta and Sauce: Pour the butternut squash, egg, and parmesan mixture into the skillet with the pasta. Stir rapidly and continuously to create a creamy sauce, tossing for about 3 to 4 minutes. This helps the eggs cook gently and coat the pasta without scrambling. Stir in the crispy bacon pieces and sprinkle with fresh herbs.
- Serve: Top the pasta with extra grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately for the best creamy texture and flavor.
Notes
- Use a food processor to achieve a silky smooth butternut squash puree.
- To avoid scrambling the eggs, remove the skillet from direct heat before adding the egg mixture and stir quickly.
- Fresh herbs such as parsley or thyme complement the flavors nicely.
- Whole wheat spaghetti adds a healthier fiber boost to this comforting dish.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
