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Butternut Squash Pasta Carbonara

Butternut Squash Pasta Carbonara Recipe

Abby Marlow
This Butternut Squash Pasta Carbonara combines roasted squash, crispy bacon, and parmesan into a creamy, comforting pasta dish. With simple steps and big flavor, it’s perfect for beginner cooks who want an easy, cozy dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Italian-Inspired
Servings 4 servings
Calories 620 kcal

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

For the creamiest butternut squash pasta carbonara, use room-temperature eggs and toss pasta off the heat. Variation: swap rosemary for sage for a more traditional fall flavor.
Nutrition (per serving, estimated)
Calories: 620
Protein: 26g
Carbohydrates: 68g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 840mg
Fiber: 4g
Sugar: 6g
Keyword bacon pasta, butternut squash pasta carbonara, creamy pasta, easy pasta recipe, fall comfort food