A Fall-Inspired Carbonara Pasta!
Homemade Italian carbonara is already one of my all-time favorite pasta recipes, but the addition of Roasted Butternut Squash and fresh sage takes it over the top. This creamy, cheesy Butternut Squash Carbonara truly tastes like fall.
Why this recipe works
Roast cubed butternut squash and sweet onion with ground cinnamon and a few smashed garlic cloves, then purée to create a smooth sauce. This, along with lots of freshly grated Parmigiano Reggiano cheese, black pepper, and egg yolks create the most perfect carbonara sauce! Toss with al dente pasta and have yourself the most epic pasta night at home.
My preferred way to enjoy it? With a Shredded Brussels Sprouts Caesar and a glass of Nebbiolo.
Check out more of my easy pasta recipes, like these fall-inspired favorites: pasta with caramelized shallots and anchovy breadcrumbs, cheesy butternut squash lasagna roll-ups with ricotta, or my tender braised beef pappardelle with burrata!
What’s In Carbonara?
I’m straying from tradition slightly to make an autumn-inspired version of Italian carbonara. To the beloved classic, I’m adding roasted butternut squash with warm spices and I’m not even joking, your house will smell amazing.
- Butternut squash, peeled and cut into ½-inch pieces. This will be roasted along with diced onion and olive oil, Kosher salt, ground cinnamon, black pepper, and smashed garlic.
- Fresh sage, a large egg, and water are blended with the roasted butternut squash and onion to create the creamy carbonara sauce. It’s so flavorful!
- Grated Parmigiano Reggiano, fresh egg yolks, and black pepper: When the hot pasta is added to this cheesy egg mixture, this is what creates a silky smooth and cheesy carbonara pasta. Be sure to use fresh, high-quality eggs! You’ll want additional Parmesan cheese for serving!
- Spaghetti pasta, or other long, thin noodle, such as bucatini or linguine.
- Applewood smoked bacon, or pancetta, cooked until crispy!
Ingredient Substitutions
- Squash: Feel free to substitute butternut squash with another winter squash of your choosing: pumpkin, acorn squash, kabocha, or delicata squash will all work fine. You can also used canned pumpkin if you want, but I recommend adding all the fresh herbs, spices, and cheese to add extra flavor.
- Fresh herbs: Personally, I love using fresh sage, but thyme or rosemary are good choices as well.
- Cheese: A traditional Italian carbonara pasta is made with both Parmigiano Reggiano and Pecorino Romano. Definitely feel free to use half of each cheese for this carbonara recipe!
Step-by-Step Instructions
First, roast the butternut squash. Place cubed butternut squash on a sheet pan along with chopped onion and garlic cloves, then roast with ground cinnamon, Kosher salt, and black pepper. You can add a little ground nutmeg if you like!
Once tender, purée with fresh sage leaves, a large egg, and a little water. Next, fry up some bacon and cook the pasta until al dente. Before draining, reserve pasta water.
Now mix it all together! In a large bowl, make the cheesy sauce by whisking together freshly grated Parmesan, egg yolks, and black pepper. To this, add both the cooked pasta, the butternut squash sauce, and some of the reserved pasta water. Add some (not all) of the bacon, then toss well to thoroughly coat. Divide evenly between bowls, then garnish with additional cheese, black pepper, crispy sage (optional, instructions below), and crispy bacon!
Have a can of pumpkin hanging around the pantry? Try this similar recipe for creamy pumpkin pasta with egg yolks next!
Expert Tips
- Ensure the butternut squash is fully roasted and slightly caramelized to intensify its natural sweetness. It will also blend much more easily if completely tender.
- Don’t skip reserving pasta water; it helps adjust the sauce consistency.
- Use freshly grated Parmesan cheese for the best flavor. Pre-grated Parmesan cheese often has additives that can affect the taste and texture of the sauce.
- Don’t overcook the pasta. Cook the pasta until al dente, which means it should be tender but still have a slight bite to it.
Fried Sage Leaves
Heat a thin layer of oil in a small or medium skillet over medium heat until shimmering. The amount of oil will depend on the size skillet you use. When hot, add a few fresh sage leaves at a time, ensuring they’re in a single layer. Cook until crispy, about 30 seconds, then use tongs to transfer to a paper towel lined plate or wire rack. Sprinkle immediately with Kosher salt, then use to garnish pasta for added crunch and flavor.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The butternut squash sauce can be made ahead and stored in the refrigerator for up to 2 days. Cook the pasta fresh, then toss it with reheated sauce and the grated Parmesan, black pepper, and egg yolks to finish fresh.
- Leftovers and storage: Leftovers can be refrigerated in an airtight container for 2-3 days. I do not recommend freezing this pasta.
- To reheat: Reheat gently on the stove, adding a splash of water or broth to maintain creaminess.
Serving Suggestions
First, let’s talk about how the carbonara itself should be served: Top with lots of additional grated Parmigiano Reggiano and black pepper. Non-negotiable!
As far as side dishes, this would be fantastic with our Shaved Brussels Sprouts Caesar Salad or Lemon Kale Caesar Salad (or any side salad) and some garlic bread. If enjoying as part of a larger meal, this would be a great side dish for a simple roasted chicken. This is truly a full meal in and of itself!
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Creamy Butternut Squash Carbonara with Crispy Bacon
Equipment
Ingredients
- ½ large butternut squash, peeled and cut into ½-inch pieces
- ½ large onion, cut into ½-inch dice
- 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt plus more for seasoning pasta water
- ½ tsp ground cinnamon
- ½ tsp freshly ground black pepper, divided
- 4 large garlic cloves, peeled and smashed (or 1 tsp garlic granules)
- 4-5 sage leaves
- 1 large whole egg
- 4 large egg yolks
- 8 oz applewood smoked bacon, cut into lardons, or pancetta, cubed
- 2 Tbsp fresh sage, finely chopped
- 1 lb spaghetti pasta (or linguine or bucatini)
- 1 cup grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Roast the butternut squash. Preheat an oven to 425°F (220°C). Place cubed butternut squash and chopped onion on a large rimmed baking sheet, then drizzle with 2 Tbsp olive oil, 1 tsp Kosher salt, ½ tsp ground cinnamon, and ¼ tsp black pepper. Add 4 smashed garlic cloves, toss well, then roast until tender, about 20-25 minutes. Cool slightly, then transfer to a blender.
- Make the butternut squash sauce. Carefully add roasted butternut squash, onion, and garlic to a blender. Add 4 or 5 whole sage leaves, 1 large egg, and ¼ cup of water, then secure the lid and blend until very smooth.
- Mix the egg and cheese. Place 1 cup grated Parmesan cheese in a very large mixing bowl along with 4 large egg yolks and remaining ¼ tsp black pepper. Stir very well, then set aside.
- Cook the pasta. Add 1 lb dried linguine pasta to salted boiling water, then cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain. Meanwhile, cook bacon.
- Cook the bacon. Heat a skillet over medium heat. Add chopped bacon (or pancetta), then cook, stirring occasionally, until crispy, but not burnt, about 4-6 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain.
- Finish the carbonara. Add the cooked pasta to the egg and cheese mixture along with the butternut squash sauce. Use a spatula or wooden spoon to stir vigorously until very well coated. If needed, add about ¼-½ cup of reserved pasta water, then stir vigorously again until the sauce is thick and coats the pasta on all sides. Add crispy bacon (or pancetta), reserving a bit for garnish, then give it a final stir. Taste, adjust seasoning as needed, then divide evenly between plates.
- Garnish, then serve. Sprinkle each bowl of carbonara with a little extra grated Parmesan and crispy bacon. Garnish with fresh or fried sage leaves (see note below) and lots of cracked black pepper. Enjoy immediately!
Notes
- Make ahead: Prepare the butternut squash sauce up to 2 days ahead. Cook pasta fresh, then toss with reheated sauce, Parmesan, egg yolks, and black pepper.
- Storage & reheating: Refrigerate leftovers for 2–3 days. Reheat gently on the stovetop with a splash of water or broth. Freezing not recommended.
- Crispy sage: Fry sage leaves in a thin layer of oil until crisp (about 30 seconds). Drain, salt, and use to garnish.
- Notes: Use a mix of Parmigiano Reggiano and Pecorino Romano if desired. Adjust black pepper to taste.
Nutrition
Photography by: Megan McKeehan
HI Ari,
So for this recipe the hot pasta cooks the eggs good enough not to be risky? Thanks for any clarification.
Hi Heather! Correct, the hot pasta will cook the eggs to a safe temperature. It’s luscious! Please let me know if you give it a try! xo, Ari