Butternut Squash Carbonara Pasta Recipe

Oh my gosh, this butternut squash and pancetta pasta totally hits the comfort food spot with its creamy, savory vibes! The combo of crispy bacon, sweet roasted squash, and that dreamy eggy Parmesan sauce makes me feel like a gourmet chef in my own kitchen.

I’m thrilled to present my Butternut Squash Carbonara Pasta. I adore the way the creamy butternut squash marries with the richness of the pancetta and the silkiness of the egg; it’s a balance that’s hard to beat.

And, with 12 ounces of pasta and a perfect sprinkle of Parmesan, this is one comfort food that’s hard to resist.

Ingredients

Butternut Squash:
Offering a naturally sweet flavor, they are rich in fiber, vitamins A and C.

Pancetta/Bacon:
Imparts savory, salty nuances, enriched with proteins that augment umami depth.

Eggs:
Creamy-textured, protein-packed, and nutrient-dense, sauces bind together—unless they are too thin—food and sauces make the meal!
Parmesan Cheese:
Delivers umami richness, is rich in calcium, and boosts creamy texture.

Garlic:
Provides aromatic depth, houses antioxidants, amplifies taste.

Ingredient Quantities

• 12 ounces of spaghetti or fettuccine pasta
• 4 cups of cubed butternut squash (about 1 medium squash)
• 4 ounces of pancetta or bacon, diced
• 2 large eggs
• 1/2 cup of grated Parmesan cheese
• 2 cloves of garlic, minced
• 1/4 teaspoon of red pepper flakes (optional)
• 1 tablespoon of olive oil
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Heat a large pot of salted water to a rolling boil. Add the pasta and cook it, according to the package’s directions, until it is al dente. Before draining, save 1 cup of the starchy pasta water. Then drain the pasta and set it aside while you prepare the sauce.

2. In a big skillet, warm the olive oil over medium heat. Toss in the pancetta or bacon, cut into small bits, and fry until golden brown and crispy, about 5-7 minutes.

3. Add minced garlic to the skillet and sauté for one more minute, stirring almost constantly.

4. In the skillet, add cubed butternut squash, then season it with salt and black pepper. Sauté it for 10-12 minutes or until it is tender and beginning to caramelize. Stir it occasionally to prevent burning.

5. In a tiny basin, beat together the eggs and grated Parmesan cheese until they are uniform. Set that aside.

6. Lower the skillet’s heat to low. Combine the cooked pasta with the squash and pancetta mixture in the skillet, and toss to combine.

7. Take the skillet off the heat. Very gradually, pour the mixture of eggs and cheese into the pasta, tossing quickly to coat. The pasta’s heat will cook the eggs, resulting in a creamy sauce.

8. Should the sauce be too thick, add a bit of reserved pasta water, a tablespoon at a time, until it reaches the desired consistency.

9. Incorporate the red pepper flakes, if you are using them, and adjust the seasonings to taste with more salt and black pepper, if necessary.

10. Serve without delay, garnished with fresh parsley that has been finely chopped and with further grating of Parmesan cheese, should you wish.

Equipment Needed

1. Large pot
2. Skillet
3. Colander
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Small bowl
10. Whisk
11. Ladle (for reserved pasta water)

FAQ

• Q: Can I use a different type of pasta for this recipe?
• A: Yes, you can substitute with any pasta you prefer, such as penne or linguine. Just adjust the cooking time according to the package instructions.
• Q: What’s a good substitute for pancetta?
• A: You can use bacon, guanciale, or even turkey bacon as a substitute for pancetta. Each will bring a slightly different flavor to the dish.
• Q: Is there a vegetarian version of this recipe?
• A: To make it vegetarian, simply omit the pancetta and add a sprinkle of smoked paprika for a similar smoky flavor.
• Q: How can I ensure the sauce is creamy without scrambling the eggs?
• A: Combine the eggs and Parmesan in a bowl and add them to the pasta off the heat, stirring quickly to ensure they create a creamy sauce.
• Q: Can I prepare the butternut squash in advance?
• A: Yes, you can cube and roast the butternut squash up to two days in advance. Store it in an airtight container in the refrigerator.
• Q: How can I store leftovers?
• A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Substitutions and Variations

12 ounces of pasta, either spaghetti or fettuccine
If you want a healthier or dietary-friendly option, use whole wheat or gluten-free pasta.
4 ounces of diced pancetta or bacon
Use turkey bacon as a substitute for a lower-fat option.
For a vegetarian alternative, use smoked tofu.
Two large eggs
For a creamy, egg-free version, use 1/2 cup of plain Greek yogurt.
1/2 cup grated Parmesan cheese
Pecorino Romano can be used for a sharper flavor.
For a vegan substitute, consider trying nutritional yeast.
Minced fresh parsley, for garnish
You can substitute with chopped fresh basil or chives for a different herbaceous note.

Pro Tips

1. Roasting the Butternut Squash For enhanced flavor and sweetness, consider roasting the cubed butternut squash in the oven at 400°F (200°C) for 20-25 minutes until caramelized, instead of just sautéing it in the skillet. This will add depth to the dish.

2. Using a Microplane for Garlic Grate the garlic with a microplane instead of mincing to create a smoother texture that will distribute more evenly throughout the dish, intensifying the garlic flavor.

3. Ensuring Creamy Sauce To prevent the eggs from scrambling when making the sauce, make sure the skillet is off the heat and add the egg mixture very slowly while tossing continuously. The residual heat should be just enough to gently thicken the sauce.

4. Maximize Flavor with Pancetta Fat After cooking the pancetta or bacon, you can use a bit of the rendered fat to sauté the squash for an extra layer of flavor.

5. Herb Enhancement Add some fresh thyme or sage leaves to the butternut squash while cooking for an aromatic touch that complements the fall flavors in the dish.