Description

Butternut squash pasta carbonara is a creamy, comforting dish that combines the sweetness of roasted butternut squash with the savory richness of bacon and parmesan cheese. Each twirl of velvety pasta delivers a burst of flavor, making it perfect for cozy dinners or entertaining guests. This recipe not only warms your belly but also creates unforgettable memories around the dinner table.

Ingredients

Scale

1 medium butternut squash (about 2 cups when pureed)
8 oz spaghetti or fettuccine
4 oz thick-cut bacon or pancetta, diced
1 cup freshly grated parmesan cheese
2 large eggs
3 cloves garlic, minced
Salt and pepper to taste
2 tbsp olive oil

Instructions

Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and toss with olive oil, salt, and pepper. Place cut-side down on a baking sheet lined with parchment paper.
Roast for 30-35 minutes until tender. Once cooled, scoop out flesh and blend until smooth.
Cook pasta in salted water according to package instructions until al dente; reserve 1 cup pasta water before draining.
In a skillet over medium heat, cook bacon until crispy (5-7 mins). Add minced garlic; sauté for 1 minute.
Combine pureed squash with pasta in the skillet off heat. Gradually add reserved pasta water for desired creaminess. Stir in beaten eggs quickly to avoid scrambling.
Serve immediately topped with extra parmesan and cracked black pepper.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 15g
Cholesterol: 200mg

Keywords: For added depth of flavor, consider incorporating sautéed mushrooms or fresh herbs. To store leftovers, keep in an airtight container in the fridge for up to three days; reheat gently with a splash of cream.