Roasted butternut squash, crispy bacon, and herby goodness come together in this cozy butternut squash pasta carbonara. Creamy, savory, and comfortingly autumnal.
So, let’s talk carbonara… but with a twist. This version is still gloriously silky, thanks to egg yolks and Parmesan, but instead of pancetta and cream (no judgment, I love a shortcut), we’re bringing roasted butternut squash into the mix. It sneaks in this caramelized nuttiness that hugs every noodle, while crispy bacon and fresh herbs keep things grounded.
I love this as a romantic Tuesday “hello fall” dinner, but honestly, it also fits into the chaotic “I only have bacon and this weird squash” weeknights. Bonus? It reheats surprisingly well for a pasta dish (more on that below), so leftovers are totally fair game for lunch the next day.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Butternut Squash Pasta Carbonara
This one surprised me with how much depth you get from just a sheet pan, a skillet, and a blender. No food miracles, just good ingredients doing their thing.
- Earthy, cozy flavor: Roasting the squash with garlic and onion gives it nutty, caramelized warmth that balances the dish beautifully.
- Silky without the cream: Egg yolks and starchy pasta water do all the heavy lifting, making the sauce rich without being heavy.
- More herbs, please: Tossing in crispy thyme and rosemary adds those fragrant little pops that make every bite interesting.
- Actual bacon bliss: It’s the salty, crunchy contrast that plays really well with the sweetness from the squash.
- No fancy steps: If you can roast a vegetable and stir pasta in a pan, you’ve got this.
- It feels both fancy and low-key: You could casually serve it in a bowl while in slippers… or dress it up with wine and candles.
Ingredient Notes
Just a few pantry staples and a humble squash, and suddenly you’re starring in your own cozy cooking montage.
- Butternut squash: Go for a small one, about 2 cups cubed. You want it roasted until tender and golden at the edges. If you’re not into peeling, check the freezer section for pre-cubed squash.
- Garlic: Smashed and roasted with the squash, it mellows and sweetens. You’ll blend it right into the sauce—no biting chunks here.
- Onion: Wedges add depth and savoriness to the puree. Any yellow or sweet onion works.
- Olive oil: Keeps the roasting situation from drying out, and helps everything get golden instead of sad and steamed.
- Bacon: Thick-cut gives the best texture. It crisps up beautifully and leaves behind the perfect amount of flavorful fat.
- Fresh thyme and rosemary: Add them to the bacon pan right at the end for a quick sizzle. You’ll get toasty, savory little herb bites that earn their keep.
- Spaghetti or fettuccine: Either works, though I lean slightly toward fettuccine for more surface area to hold that sauce.
- Egg yolks: These are your sauce magic. They thicken everything without cream. Use fresh ones—no carton stuff here.
- Parmesan cheese: Grated, not shredded, so it melts easily. Add more at the end if you’re feeling extra salty-cheesy.
How To Make This Butternut Squash Pasta Carbonara
Let’s walk through it together, like we’re cooking side by side and occasionally pausing to sip whatever’s in that glass.
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Roast the squash, garlic, and onion: Preheat to 400°F, then spread everything on a parchment-lined sheet. Toss with olive oil, plus salt and pepper. Roast for 20 to 25 minutes, flipping once if you remember (we’re not robots), until edges are golden and everything’s fork-tender.
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Crisp the bacon: Start it in a cold skillet (don’t rush this part). Heat to medium and let it slowly sizzle until golden and crisp, about 10 minutes. Move it to a paper towel-lined plate. Leave the bacon fat right where it is.
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Fry the herbs: In that bacon fat, toss in the chopped rosemary and thyme. Cook just 30 seconds until they’re fragrant and darkened slightly. Scoop those out and join them with the bacon on the plate.
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Boil the pasta: Salt the heck out of that water and cook your pasta till al dente. Scoop out a cup of pasta water before draining.
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Make the sauce base: Blend the roasted squash, garlic, and onion with 1/4 cup of pasta water. You want it smooth and silky—adjust with a bit more water if it’s too thick. Give it a taste; it’s already delicious.
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Build the sauce: Pour the puree into the skillet over medium heat. Stir in the egg yolks and Parmesan while whisking. You don’t want scrambled eggs, just a smooth, glossy sauce. If it’s too thick, another splash of pasta water saves the day.
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Toss it all together: Add in that hot drained pasta, plus half the crumbled bacon and all those crispy herbs. Toss with tongs till every strand gleams. Taste and adjust salt and pepper as needed.
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Serve it up: Top with the rest of the bacon and extra Parm for good measure. Grab a fork. Admire your work. Okay, now dig in.
Storage Options
So you made a big batch. Bless you. Luckily, this reheats better than you’d expect from a creamy pasta, thanks to the sturdy squash base.
For the fridge, scoop leftovers into an airtight container and chill. It’ll keep nicely for about 3 days. When you reheat, add a splash of water or milk and stir often over medium-low heat until everything’s smooth again. The sauce does thicken a bit, but it bounces back beautifully with just a touch of liquid.
Now—freezing. Technically, yes, you can freeze it. Just know that pasta, when frozen and thawed, gets a little softer than ideal. That said, the flavor holds up, and I’ve totally defrosted a batch on a “what’s-for-dinner-oh-no” evening and it was still delightful.
If you do freeze it, store it in single servings. Let it cool completely first, then pop it into a freezer-safe bag or container. It’ll keep for up to two months. Thaw overnight in the fridge, or gently defrost in a pan with a bit of liquid.
Variations and Substitutions
Feel like riffing a little? This dish is weirdly flexible for something that looks fancy.
- Guanciale or pancetta instead of bacon: If you’re feeling authentic or just happen to have it, either one brings a delicious salty richness.
- Vegan version: Swap bacon for crispy mushrooms or smoky tempeh, use plant-based Parm and skip the egg yolks entirely. Thin hummus can kinda fake the silky texture—don’t tell Rome.
- Use different herbs: Sage works beautifully in place of rosemary if you’re into more fall spice vibes.
- Try other squashes: Can’t find butternut? Kabocha works nicely. Even canned pumpkin in a pinch (just roast the garlic/onion for extra depth).
- Make it spicy: Add crushed red pepper when whisking the sauce for a little kick that cuts through the creaminess.
What to Serve with Butternut Squash Pasta Carbonara
This is a rich, cozy pasta, so balancing it out with something light and zingy works wonders.
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A big leafy green salad with lemony vinaigrette balances the creaminess of the dish. Arugula, radicchio, and shaved fennel love being next to carbonara, trust me.
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Warm crusty bread, obviously. Something rustic you can tear apart and use to mop up any sauce left behind. Bonus points for garlic butter, go big.
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A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts the richness and makes the bacon sing. If you skipped the bacon (who are you?), go with a dry rosé.
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If you’re in the mood to go all-out, follow it up with something sweet and playful like these salted caramel cupcakes. Soft, gooey, sweet-salty heaven.
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Looking to keep things light? A veggie-packed side dish like pan-seared cod with rainbow chard makes a great follow-up meal the next night using your leftover herbs.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this ahead of time?
You can roast the squash, garlic, and onion a day ahead and blend the puree. Fry the bacon and herbs too. Then when you’re ready to eat, just boil your pasta, reheat the puree, and stir in the yolks and cheese to make the sauce fresh. That way, everything stays silky and doesn’t get weirdly grainy from reheating.
What if I don’t have a blender or food processor?
No worries! You can mash the roasted squash, garlic, and onion with a potato masher or even a fork. It won’t be *quite* as silky, but it’ll still be dreamy and rustic. Just be sure everything is super tender before roasting so it mashes easily.
Can I skip the bacon to make it vegetarian?
Absolutely. Swap in mushrooms sautéed in butter or olive oil for that meaty richness. If you want some smokiness, a sprinkle of smoked paprika works great in the sauce. Don’t forget to salt more generously without the bacon’s saltiness in the mix.
How do I prevent the eggs from scrambling in the sauce?
Ah yes, the classic sauce panic! The key is *constant stirring* while whisking the sauce over medium heat. Don’t let the pan get too hot before adding the yolks. You can also temper them slightly by whisking in a little warm squash puree first, then adding that whole mixture back into the pan.
Butternut Squash Pasta Carbonara
Ingredients
For the Roasted Squash Puree
- 2 cups (320 g) butternut squash peeled and cubed (about 1 small squash)
- 4 cloves garlic peeled and smashed
- 1/2 (0.5) yellow onion cut into wedges
- 2 tbsp (30 ml) olive oil
- Salt and freshly ground black pepper to taste
For the Carbonara
- 5 slices (150 g) thick-cut bacon chopped
- 1 tbsp (3 g) fresh thyme finely chopped
- 1 tbsp (3 g) fresh rosemary finely chopped
- 12 oz (340 g) spaghetti or fettuccine
- 3 large egg yolks room temperature
- 3/4 cup (60 g) Parmesan cheese finely grated, plus more for serving
- Reserved pasta water as needed to thin sauce
- Salt and black pepper to taste
Equipment
- Sheet Pan
- Blender or Food Processor
- Large skillet
- Large pot
- Tongs
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Arrange the butternut squash, garlic, and onion on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, until golden and fork-tender.
- Meanwhile, place bacon in a cold large skillet. Set over medium heat and cook, stirring, until fat is rendered and bacon is crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate. Reserve bacon fat in skillet.
- Add chopped thyme and rosemary to the bacon fat in the skillet. Fry for 30 seconds until fragrant. Transfer herbs to the plate with bacon.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Reserve 1 cup pasta water, then drain.
- Transfer roasted squash, garlic, and onion to a blender. Add ¼ cup reserved pasta water and blend until smooth and silky, adding more water as needed.
- Return the puree to the skillet over medium heat. Stir in the egg yolks and grated Parmesan, whisking constantly until sauce is glossy and smooth. Add more pasta water to thin as needed. Season to taste with salt and black pepper.
- Add drained pasta to the skillet along with half the bacon and all the fried herbs. Toss until pasta is well-coated and heated through.
- Serve immediately, topped with remaining bacon and extra Parmesan.
