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Butternut Squash Carbonara Pasta Recipe

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4.7 from 90 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://sofiabythestove.com/butternut-squash-carbonara-pasta-recipe/