Golden, silky, and loaded with flavor—Butternut Squash Pasta Carbonara is the perfect twist on a classic. Instead of heavy cream, roasted squash and eggs create the creamy base, while crisp bacon adds salty crunch. A drizzle of honey and a sprinkle of cayenne bring balance—sweet heat that keeps every bite interesting. I first tested this on a chilly evening, and the aroma of rosemary-rubbed bacon filled the kitchen long before the pasta was ready. It’s approachable enough for beginners, yet special enough to serve at a gathering. Every forkful tastes like comfort dressed up in autumn’s best flavors.
Why You’ll Love This Recipe
With Butternut Squash Pasta Carbonara, you get comfort food with a little flair. It’s one of those recipes you’ll return to often because:
- Taste: The sweet squash, smoky bacon, and tangy parmesan balance beautifully.
- Ease: Simple roasting, puréeing, and tossing—beginner-friendly steps.
- Versatility: Works with linguine, spaghetti, or any pasta you love.
- Affordability: Everyday pantry items become something extraordinary.
This pasta delivers restaurant-level richness in under an hour, right from your kitchen.
The Story Behind Butternut Squash Pasta Carbonara
Butternut Squash Pasta Carbonara is a playful take on Italy’s classic carbonara. Traditionally made with eggs, cheese, cured pork, and pepper, this version leans into seasonal squash for a modern twist.
- Origins: Roman carbonara has no cream—just egg and cheese creating the sauce.
- Innovation: Butternut squash purée adds natural sweetness and velvety texture.
- Herbal depth: Rosemary and thyme infuse autumn warmth.
- Sweet-spicy edge: Honey and cayenne on the bacon give it an unforgettable kick.
Key Ingredients in Butternut Squash Pasta Carbonara
- Butternut squash: Roasted until caramelized, then blended into a smooth, golden purée.
- Thick-cut bacon: Rubbed with rosemary, cayenne, and honey for a sweet-spicy crunch.
- Fresh thyme & rosemary: Herbal notes that pair beautifully with squash.
- Garlic: Roasted alongside the squash for mellow, nutty depth.
- Eggs: The base of the sauce, giving a silky, custard-like finish.
- Parmesan cheese: Adds sharpness and creamy body to balance the sweetness.
- Linguine pasta: Long strands that twirl easily and catch plenty of sauce.
- Butter: Rounds out the sauce with richness.
- Red pepper flakes & cayenne: A touch of heat that livens up the dish.
How to Make Butternut Squash Pasta Carbonara
- Prep the oven: Preheat to 400°F (200°C). On a baking sheet, toss squash cubes with olive oil, thyme, garlic, red pepper flakes, salt, and pepper.
- Season the bacon: Rub slices with rosemary and cayenne, drizzle with honey, and lay them over the squash.
- Roast: Bake 10 minutes, flip the bacon, and roast 5–8 minutes more until crisp. Remove bacon. If squash isn’t tender yet, roast 10 more minutes.
- Purée: Transfer roasted squash and garlic to a food processor, blend until smooth, and season with salt and pepper. Chop bacon and reserve.
- Mix the sauce base: Whisk eggs and parmesan in a bowl until combined.
- Cook the pasta: Boil linguine until al dente. Reserve 1 cup pasta water before draining. Return pasta to the hot pot.
- Build the sauce: Off the heat, quickly toss pasta with egg-cheese mixture so the eggs thicken without scrambling. Stir in squash purée and butter. Loosen with reserved pasta water until glossy and creamy.
- Finish and serve: Divide pasta onto plates, top with crispy bacon, and shower with extra parmesan. Twirl and enjoy!
Butternut Squash Pasta Carbonara Tips and Twists
Tips
- Roast squash until edges caramelize for deeper flavor.
- Rub bacon well with rosemary and cayenne for maximum flavor.
- Whisk eggs at room temperature to prevent clumping.
- Add pasta water gradually for a silky texture.
- Serve immediately—carbonara doesn’t like to sit.
Variations
- Herby swap: Use sage instead of rosemary for classic fall flavor.
- Cheese lover’s twist: Mix pecorino with parmesan for extra tang.
- Vegetarian option: Skip bacon and top with crispy sage leaves or toasted nuts.
Storage, Reheating, and Make-Ahead Tips
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove with a splash of water, stirring constantly to keep the sauce smooth.
- Make-Ahead: Roast squash and bacon, then purée the squash up to 2 days in advance. Assemble the pasta fresh for best texture.
Serving Suggestions
This pasta shines with a few thoughtful pairings:
- A crisp side salad with lemon vinaigrette balances the richness.
- Warm rosemary garlic bread is perfect for scooping up extra sauce.
- Roasted vegetables like broccoli or carrots add color and crunch.
- Pair with a light white wine or sparkling water with citrus for contrast.
Serve family-style in a wide bowl, topped with extra parmesan and bacon crumbles for a stunning presentation.
Frequently Asked Questions
Can I use frozen squash? Yes, thaw and roast for best flavor.
What if I don’t eat pork? Try turkey bacon or omit entirely and add crispy sage.
Can I make it spicier? Increase cayenne or red pepper flakes to taste.
Does the honey make it sweet? Just a hint—it balances the spice without overpowering.
Can I substitute parmesan? Pecorino Romano works well, adding a saltier bite.
Enjoy Your Butternut Squash Pasta Carbonara
With roasted squash purée, rosemary-honey bacon, and a glossy egg-cheese sauce, Butternut Squash Pasta Carbonara is the ultimate fall comfort food. Every bite balances creamy, smoky, sweet, and spicy in a way that feels indulgent yet approachable. Once you’ve made it once, you’ll crave it again—especially when the air turns crisp and cozy dinners call your name. This recipe proves that with just a few thoughtful twists, even the most classic dishes can feel brand new.
Explore More Recipes
Keep the comfort-food theme going with these dishes from our collection:
- Rustic No-Knead Rosemary Garlic Bread: Perfect alongside carbonara for dipping and scooping.
- Roasted Broccoli and Carrots: A colorful, healthy side that balances the richness.
- Butternut Squash Soup: Another cozy, squash-based dish for fall evenings.
- Fettuccine Alfredo: Master another creamy pasta technique without heavy cream.
- Air Fryer Butternut Squash: A quick, simple way to prep squash for weeknight meals.
Butternut Squash Pasta Carbonara Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash about 1 small squash
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper to taste
- 2 cloves garlic smashed
- 8 slices thick-cut bacon
- 2 tablespoons chopped fresh rosemary
- 1/2 –1 teaspoon cayenne pepper
- 2 teaspoons honey
- 1 pound dry linguine pasta
- 2 large eggs at room temperature, beaten
- 1 cup grated parmesan cheese plus more for serving
- 2 tablespoons salted butter at room temperature
Instructions
- Preheat oven to 400°F (200°C). Toss squash, olive oil, thyme, garlic, red pepper flakes, salt, and pepper on a baking sheet.
- Rub bacon with rosemary and cayenne, drizzle with honey, and lay over the squash. Roast 10 minutes, flip bacon, and roast 5–8 minutes more until crisp. Remove bacon; continue roasting squash if needed.
- Purée roasted squash and garlic in a food processor until smooth; season with salt and pepper. Chop bacon and set aside.
- Whisk eggs and parmesan together in a bowl.
- Boil pasta until al dente, reserving 1 cup pasta water. Drain and return pasta to the hot pot.
- Off the heat, quickly toss pasta with egg-cheese mixture. Add squash purée and butter, stirring until creamy. Thin with reserved pasta water as needed.
- Divide among plates, top with bacon and extra parmesan, and serve warm.
Notes
Calories: 620
Protein: 26g
Carbohydrates: 68g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 840mg
Fiber: 4g
Sugar: 6g