Butternut Squash Pasta Carbonara
Roasted butternut squash, crispy bacon, and herby goodness come together in this cozy carbonara twist. Creamy, savory, and autumnal, this dish blends silky egg yolks & Parmesan with the sweet nuttiness of squash for a comforting, craveable pasta meal.
4
servings
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.
Notes
To make ahead: Roast the squash, garlic, and onion, and fry the bacon and herbs up to a day in advance. Store separately and finish pasta/sauce fresh. For vegetarian, sub mushrooms for bacon. Reheats well with a splash of water or milk. For a vegan option, see full notes above.
Nutrition
Calories: 520kcal | Carbohydrates: 62g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 159mg | Sodium: 650mg | Potassium: 630mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9000IU | Vitamin C: 28mg | Calcium: 310mg | Iron: 3.7mg