Experience the warmth of autumn with this decadent Butternut Squash Pasta Carbonara. This dish fuses the tender sweetness of roasted squash with crisp, savory pancetta to create a creamy Pasta Carbonara. Perfect for fall gatherings, it is a memorable twist on classic comfort food that sparks a delightful culinary adventure.

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I’m excited to share my latest creation, Butternut Squash Pasta Carbonara. This dish is a hearty fall meal that i’m sure will become a household favorite.

I start off with 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes, tossed in 2 tablespoons olive oil with salt and pepper to taste. The squash gives a natural sweetness and great nutritional value with loads of vitamins.

I then use 8 oz of pasta, either spaghetti or fettuccine, for that perfect chewy texture while 4 oz of diced pancetta adds a smoky flavor which blends with the finely chopped onion and 2 minced garlic cloves for a robust aroma. The creamy mixture of 3 large eggs and 1/2 cup heavy cream brings everything together, enhanced by 1/2 cup freshly grated Parmesan cheese.

A sprinkle of fresh sage leaves on top really elevates the dish’s flavor, making it a true Squash Carbonara miracle.

Why I Like this Recipe

1. I really love how the roasted butternut squash mixes with the bacon and egg cream sauce to create a really rich and cozy flavor that reminds me of fall, and it feels like the perfect comfort meal.

2. I like the fact that its quick and easy to make, because even if im not the best cook, the recipe doesn’t overwhelm me with too many steps and yet it always turns out delicious.

3. I appreciate how the recipe feels both fancy and casual at the same time, cuz the creamy sauce and a little bit of sage on top make it seem like something I would serve to guests even on a busy night.

4. I also love that every bite has a mix of textures from the tender pasta and crispy pancetta, which makes the dish interesting and satisfying every time I eat it.

Ingredients

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Butternut squash offers fiber and vitamins its natural sweet taste balances savory components.
Pancetta or bacon brings smoky saltiness and protein while adding a crispy texture you enjoy.
Eggs contribute rich protein and fats and help form a velvety, indulgent sauce.
Heavy cream introduces decadent smoothness though its full fat flavor may overpower if misused.
Parmesan cheese delivers tangy umami and a sharp, savory finish to complete the dish.
Olive oil helps roast the squash evenly and infuse the dish with a fruity richness.
Onion and garlic provide essential aromatic notes while boostin flavor without extra calories.

Ingredient Quantities

1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 tablespoons olive oil

Salt and pepper to taste

8 oz pasta (spaghetti or fettuccine works great)

4 oz pancetta or bacon, diced

1 small yellow onion, finely chopped

2 cloves garlic, minced

3 large eggs

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese

Fresh sage leaves for garnish (optional)

How to Make this

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1. Preheat your oven to 400°F. Toss the butternut squash with the olive oil, salt, and pepper on a baking sheet and roast it for about 20-25 minutes until it’s tender.

2. While the squash is roasting, start boiling a pot of salted water and cook the pasta until it’s al dente, then reserve a cup of pasta water and drain the rest.

3. In a pan over medium heat, fry the pancetta or bacon until it gets crispy. Add the chopped onion and minced garlic and cook them until the onion gets soft.

4. In a bowl, beat together the eggs, heavy cream, and grated Parmesan cheese until the mixture is smooth.

5. When the roasted squash is done, add it to your pan with the bacon and onions, letting the flavors meld together for a couple of minutes.

6. Reduce the heat to low and toss the drained pasta into the pan, mixing it well with the bacon and squash.

7. Slowly pour in the egg and cream mixture while stirring constantly so the sauce becomes creamy without scrambling the eggs, adding a little pasta water if needed.

8. Taste and adjust the salt and pepper if needed.

9. Plate your pasta and garnish with fresh sage leaves if you like.

10. Serve immediately and enjoy your delicious fall pasta!

Equipment Needed

1. Preheated oven and baking sheet for roasting the squash
2. Large pot for boiling salted water and a colander for draining pasta
3. Frying pan for cooking the pancetta (or bacon) and sautéing the onion and garlic
4. Mixing bowl and whisk (or fork) for beating together eggs, heavy cream, and Parmesan
5. Knife and cutting board for prepping the squash, onion, and garlic
6. Measuring cups and spoons for accurately adding the oil, cream, and cheese
7. Spatula or wooden spoon for stirring and mixing everything together

FAQ

Q: Can i substitute bacon for pancetta?

A: Yup, you can use bacon if you dont have pancetta. Just be mindful that bacon gives a smokier flavor and can be a bit crispier.

Q: How do i keep the eggs from scrambling in the sauce?

A: Make sure to mix the egg mixture off the heat with the pasta. This helps create a creamy sauce instead of scrambled eggs.

Q: Is it necessary to peel the butternut squash?

A: For this recipe, its best to peel it so the cubes cook evenly and the sauce comes out smooth, but you can leave some skin on if you like more texture.

Q: What type of pasta works best for this dish?

A: Spaghetti or fettuccine both work really well because they hold the creamy carbonara sauce nicely.

Q: Can i add extra herbs to this dish?

A: Sure thing, tossing in a few fresh sage leaves at the end gives the dish a nice aromatic kick.

Butternut Squash Pasta Carbonara Recipe Substitutions and Variations

Pancetta/Bacon – You can use turkey bacon, ham, or even chorizo if you’re feelin’ adventurous
Butternut Squash – Try acorn squash or pumpkin cubes as a swap
Heavy Cream – Half and half mixed with a bit of melted butter works pretty well
Parmesan Cheese – Pecorino Romano makes a nice alternative if you’re out

Pro Tips

1. Try to cut the squash into even cubes so they roast in a similar time, otherwise some might be mushy while others could stay a bit firm.
2. When mixing the egg and cream sauce, keep the heat really low and add the sauce slowly; sometimes it helps to take the pan off the heat for a minute so the eggs dont scramble.
3. Save a good amount of pasta water and add it bit by bit at the end; it really helps the sauce come together and makes it extra creamy.
4. Make sure to get your bacon or pancetta really crispy before adding the veggies, because that crunch adds a lot of extra flavor.

Butternut Squash Pasta Carbonara Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

660

kcal

Equipment: 1. Preheated oven and baking sheet for roasting the squash
2. Large pot for boiling salted water and a colander for draining pasta
3. Frying pan for cooking the pancetta (or bacon) and sautéing the onion and garlic
4. Mixing bowl and whisk (or fork) for beating together eggs, heavy cream, and Parmesan
5. Knife and cutting board for prepping the squash, onion, and garlic
6. Measuring cups and spoons for accurately adding the oil, cream, and cheese
7. Spatula or wooden spoon for stirring and mixing everything together

Ingredients

1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons olive oil
Salt and pepper to taste
8 oz pasta (spaghetti or fettuccine works great)
4 oz pancetta or bacon, diced
1 small yellow onion, finely chopped
2 cloves garlic, minced
3 large eggs
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Fresh sage leaves for garnish (optional)

Directions

Preheat your oven to 400°F. Toss the butternut squash with the olive oil, salt, and pepper on a baking sheet and roast it for about 20-25 minutes until it's tender.
While the squash is roasting, start boiling a pot of salted water and cook the pasta until it's al dente, then reserve a cup of pasta water and drain the rest.
In a pan over medium heat, fry the pancetta or bacon until it gets crispy. Add the chopped onion and minced garlic and cook them until the onion gets soft.
In a bowl, beat together the eggs, heavy cream, and grated Parmesan cheese until the mixture is smooth.
When the roasted squash is done, add it to your pan with the bacon and onions, letting the flavors meld together for a couple of minutes.
Reduce the heat to low and toss the drained pasta into the pan, mixing it well with the bacon and squash.
Slowly pour in the egg and cream mixture while stirring constantly so the sauce becomes creamy without scrambling the eggs, adding a little pasta water if needed.
Taste and adjust the salt and pepper if needed.
Plate your pasta and garnish with fresh sage leaves if you like.
Serve immediately and enjoy your delicious fall pasta!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.