Creamy Butternut Squash Carbonara with Crispy Bacon
My Creamy Butternut Squash Carbonara is a go-to recipe for fall! We're elevating a traditional Italian carbonara with a creamy butternut squash sauce flavored with onion, garlic, and fresh sage. Toss with crispy bacon or pancetta for a perfectly cozy family pasta dinner at home!
Servings: 6 servings
Calories: 636kcal
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
Calories: 636kcal | Carbohydrates: 69g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 954mg | Potassium: 548mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7016IU | Vitamin C: 14mg | Calcium: 233mg | Iron: 2mg
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