Butternut squash pasta carbonara is where comfort food meets gourmet dining.
It combines all the classic carbonara elements with sweet, velvety butternut squash. It’s decadent yet somehow lighter than the original.
And that signature silkiness? It remains beautifully intact.
Whether you’re savoring it solo or impressing guests, this dish is a win!
Why You’ll Love This Butternut Squash Pasta Carbonara
Seasonal Flavors: The butternut squash sauce elevates traditional carbonara with a luxurious fall-inspired taste.
Rich, Savory Dinner: Sweet squash, salty bacon, silky egg yolks, and fresh Parmesan make each bite comforting and satisfying.
Perfect for Entertaining: Impressive yet approachable, this dish will wow your guests at dinner parties or special occasions.
Time-Saving Secret: Want to save time? Prep the sauce up to 3 days ahead for effortless weeknight meals or stress-free entertaining.
Ingredients
- Butternut Squash: The sweet and creamy base of the sauce, roasted for a rich, caramelized flavor.
- Garlic & Onion: Adds a deep, savory kick and slight sweetness to the roasted squash.
- Olive Oil: Helps roast the vegetables to golden perfection and adds richness to the dish.
- Salt & Black Pepper: Enhances the flavors of the squash, bacon, and pasta.
- Thick-Cut Bacon: Crispy and smoky, it adds a savory, salty bite to balance the creamy sauce.
- Fresh Thyme & Rosemary: Bring earthy and aromatic notes to complement the roasted flavors.
- Spaghetti or Fettuccine: The hearty base that soaks up the creamy squash sauce.
- Egg Yolks: Creates a silky, luxurious texture when combined with the hot pasta.
- Parmesan Cheese: Adds nutty, salty goodness and ties all the flavors together.
How to Make Butternut Squash Pasta Carbonara
This recipe is similar to classic carbonara, except for the added step of roasting the butternut squash.
It’s still easy, though. Check out the steps:
1. PREHEAT the oven to 400°F. Line the baking sheet with parchment paper.
2. PREP the squash, garlic, and onion. Arrange on the baking sheet, drizzle with the oil, and season with the salt and pepper. Toss and spread into a single layer.
3. ROAST for 20–25 minutes, flipping halfway, until tender. Cool slightly.
4. COOK the bacon over medium heat until crisp. Remove to a paper towel-lined plate, leaving the grease in the pan.
5. FRY the thyme and rosemary in the skillet for 30 seconds until fragrant. Remove to the plate with the bacon.
6. BOIL the pasta in a large pot of salted water until al dente. Drain and reserve 1 cup of pasta water.
7. BLEND the squash, garlic, and onion with 1/4 cup of the pasta water until smooth.
8. HEAT the squash puree in the skillet over medium heat. Whisk in the egg yolks and Parmesan until smooth and hot. Adjust seasoning as needed.
9. TOSS the pasta, half of the crumbled bacon, and fried herbs with the sauce. Add pasta water as needed for consistency.
10. SERVE immediately with the remaining bacon and extra Parmesan. Enjoy!
Tips For the Best Butternut Squash Pasta Carbonara
I’ve made traditional carbonara countless times, but this version has become my new cold-weather obsession!
The luscious sauce takes this classic to another level of coziness. And it’s incredible with a juicy steak!
For the best results, I highly recommend incorporating these tips:
- Roast the squash properly. Cut it into 1-inch cubes and flip it over so the edges are crispy. If you cut the squash too small, the edges will burn.
- Use fresh cheese. Always use freshly grated Parmesan cheese for maximum flavor. The pre-grated stuff won’t melt as readily.
- Add nutmeg. A pinch of nutmeg in the sauce enhances the squash’s natural sweetness and rounds out the dish.
- Avoid scrambled eggs. If the squash puree is hot, temper the eggs with some of the reserved pasta water before adding to the skillet.
- Adjust the thickness. If the sauce is too thick, add more pasta water. If it’s too thin, let it simmer longer.
- Prep in advance. Roast the veggies up to 3 days in advance. Store in an airtight container and refrigerate until ready to use.
- Yummy variations. Add a splash of coconut cream for a dairy-free, super creamy version. Swap in pancetta or try sautéed mushrooms for a vegetarian option. You can also try other pasta shapes like penne or rigatoni.
How to Store
Like regular pasta carbonara, I don’t recommend freezing this dish. The texture won’t be as appealing once thawed.
But you can store leftovers in the fridge. Here’s how:
To Store: Place cold leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Heat the pasta in a skillet over medium heat with a splash of water or broth.
More Carbonara Dinners Your Family Will Love
Fettuccine Carbonara
Mushroom Carbonara
Ramen Carbonara
Tortellini Carbonara
Creamy Shrimp Carbonara
Butternut Squash Pasta Carbonara
6
servings10
minutes30
minutes310
kcalButternut squash pasta carbonara is a cozy twist on a classic! It’s elegant, rustic, and super comforting. Better yet, it’s ready in a flash.
Ingredients
1 small butternut squash (about 2 cups cubed)
2 cloves garlic, smashed
1 small onion, cut into wedges
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 slices thick-cut bacon
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
12 ounces spaghetti or fettuccine
2 large egg yolks
1/2 cup grated Parmesan cheese, plus more for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Peel and cube the squash, then arrange it on the baking sheet with the smashed garlic and onion. Drizzle the oil over the top and season with the salt and pepper. Toss to coat and spread into a single layer.
- Roast for 20-25 minutes, flipping halfway through until tender. Remove from the oven and cool slightly.
- While the squash cooks, add the bacon to a large, cold skillet. Turn the heat to medium and cook until crisp, about 10 minutes. Remove to a paper towel-lined plate, leaving the grease in the skillet.
- Add thyme and rosemary to the skillet, and cook for 30 seconds, stirring constantly, until fragrant and slightly crisp. Turn off the heat and remove the herbs to the plate with the bacon.
- Cook the pasta in a large pot of salted water according to the package instructions until al dente. Drain, but reserve 1 cup of pasta water.
- Place the cooled squash, garlic, and onion into a food processor or blender. Add 1/4 cup of the reserved pasta water and blend until smooth.
- Pour the squash puree into the skillet and turn the heat to medium. Add the egg yolks and Parmesan cheese and whisk constantly until smooth and hot. Taste and adjust with more salt and pepper as needed.
- Stir in the cooked pasta, half of the bacon (crumbled), and the fried herbs, tossing until evenly coated. If needed, add more pasta water to reach the desired consistency.
- Serve immediately with the remaining bacon crumbled on top and extra Parmesan cheese. Enjoy!
Notes
- Use 1 small or medium squash or 1/2 a large squash. It doesn’t need to be exact; you can thin the sauce with the pasta water.
- For a bit of heat, add 1 teaspoon of red pepper flakes or cayenne pepper to the sauce with the yolks.
