A perfectly cozy family pasta dinner!

Cheesy Butternut Squash Carbonara

Recipe Snapshot

Servings

6

Total Time

1 h 5 minutes

Course

dinner

Ingredients

Bring a large pot of salted water to a boil over medium-high heat. Preheat an oven. Place cubed butternut squash and onion on a large rimmed baking sheet, then drizzle with olive oil, Kosher salt, cinnamon, and black pepper. Toss, then roast until tender. Cool, transfer to a blender.

Roast the butternut squash

1-2

Carefully add roasted butternut squash, onion, and garlic to a blender. Add whole sage leaves, large egg, and  water, then secure the lid and blend until very smooth.

Make the butternut squash sauce

3

Place grated Parmesan cheese in a very large mixing bowl along with large egg yolks and remaining black pepper. Stir very well, then set aside.

Mix the egg and cheese

4

Add dried linguine pasta to salted boiling water, then cook according to package directions until al dente. Reserve pasta water. Drain. Cook bacon. Heat a skillet over medium heat. Add chopped bacon (or pancetta), then cook.

Cook the pasta $ cook the bacon

5-6

Add the cooked pasta to the egg and cheese mixture along with the butternut squash sauce. 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.

Finish the carbonara

7

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!

Garnish, then serve

8

Meet Author

Ari

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