A Fall-Inspired Carbonara Pasta!
My butternut squash carbonara is everything you love about a classic carbonara (glossy, pepper-flecked strands of spaghetti, a sharp hit of Parmigiano Reggiano, salty shards of crispy bacon) with a fall twist: a velvety sauce of caramelized roasted butternut squash, sweet onion, garlic, and fresh sage. It’s one of my favorite restaurant-worthy pasta dinners to make at home once the farmers market tables are stacked high with winter squash.
And no, there’s not a drop of cream in here. True to carbonara form, that silky, clingy sauce comes from egg yolks, cheese, and starchy pasta water, with roasted squash doing the heavy lifting for body and color.
Why Butternut Squash & Carbonara Are A Perfect Pairing
Carbonara is rich and salty by design, and roasted butternut squash is the perfect counterpoint. When roasted at high heat, the edges caramelize, the sugars deepen, and blends into a rich, creamy sauce that is extremely flavorful.
I’m using spaghetti, but you can use any long pasta, like linguine or bucatini.
Quick Overview
On Using Other Squash
Pumpkin, kabocha, acorn, or delicata squash all work beautifully. In a pinch, canned pumpkin purée will do the trick, but I actually have a specific pumpkin and sage pasta recipe built around this ingredient that I’d recommend instead.
Pro tip: reserve a bit of pasta water for the sauce! I find it really helpful to add a splash or two of the pasta cooking water to thicken the sauce and give it a silky texture.
Toss fast and toss hot. The heat of the just-drained pasta is what gently cooks the eggs into a creamy sauce, so don’t let the noodles sit.
Crispy Fried Sage Leaves
These take about a minute and add the most incredible crunch. Heat a thin layer of oil in a small skillet over medium heat until it shimmers. Add a few sage leaves in a single layer, fry until crisp, about 30 seconds, then transfer to a paper towel-lined plate. Sprinkle with flaky sea salt.
Make-Ahead, Storage, & Reheating
- Make-ahead: Roast the squash and blend the purée up to 2 days ahead and refrigerate. When you’re ready to eat, cook the pasta fresh and finish with the Parmesan, egg yolks, and pepper.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. I don’t recommend freezing.
- Reheating: Warm gently on a stove top over low heat with a splash of water or broth to bring back the creaminess.
It’s a dish that begs for a bottle of wine, and this is where I reach for a rose-scented, food-friendly Nebbiolo. It’s bright acidity cuts right through the richness, and it’s a natural match for aged Parmigiano.
Serving Suggestions
First, the non-negotiables: more grated Parmigiano Reggiano and lots of freshly cracked black pepper at the table. 🙌🏻
The pasta is a full meal on its own, but a crisp, bright side is always welcome. My go-to is a crunchy shredded Brussels sprouts Caesar with homemade croutons, since the raw sprouts and tangy dressing are a perfect foil for the rich sauce. And if you want something to swipe through the last bits of sauce in your bowl, a tray of crispy, cheesy garlic bread with anchovy butter never, ever goes to waste.
I remember making this for my daughter, Nora, when she was 3 years old and, to this day, it remains one of her favorites. I hope you love it as much as she does! If this cozy bowl of butternut squash carbonara earns a spot in your fall dinner rotation, I’d love to know what you think!
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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, thinly sliced
- 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.
- While the squash cooks, crisp 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.
- Make the butternut squash sauce. Cool slightly, then transfer to a blender with onion and garlic. 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 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.
- 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 the thinly sliced 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 up to 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