Butternut Squash Carbonara

Butternut squash carbonara is your new favorite cozy winter pasta recipe!

This unique take on a classic features butternut squash, bacon, nutmeg and a hint of cayenne, plus loads of Parmesan.

It's creamy and full of flavor and is ready in just about 30 minutes making it a perfect weeknight dinner option!

How to make butternut squash carbonara

Featured Ingredients

• Whole Grain Spaghetti: This is a flavorful way to expand your healthy diet because the pasta isn’t refined.
  • When pasta is refined, it removes essential nutrients like fiber, vitamin B, essential fatty acids, and vitamin E.
  • So, when looking for a little midweek boost of goodness, reach for the box of whole grain pasta for that quick and easy Wednesday night meal!
• Cubed Butternut Squash: It’s easy to think of squash as a time-consuming ingredient to prep and cook, because it takes awhile to break it down into manageable pieces.
  • But, now most grocery stores sell already cubed butternut squash in the produce section, which means that in just a couple of minutes in the microwave you have a healthy, delicious, and fast weeknight ingredient!
  • (Note: If you can’t find it in the produce section, you should be able to find cubed butternut squash in the freezer section. Simplicity at its finest!)
• Spices: Nutmeg, cayenne, salt and black pepper. A winning combination, trust me!
• Bacon: Using smoky bacon imparts a richness and salty flavor that you find in a traditional carbonara while utilizing an ingredient you probably have on hand.
  • However, if you have pancetta or prosciutto in the fridge, feel free to swap those in to shake up this classic pasta dish!
• Egg Yolks: Make sure your pasta is hot enough to turn the egg yolks into a luscious and decadent cream sauce.
• Grated Parmesan: Always eschew the pre-grated cheese! When cheese is pre-grated it’s coated in anti-caking ingredients which keeps it from melting evenly in this butternut squash spaghetti carbonara.
  • Also, grating your own means that you always have a nice wedge in the refrigerator with a rind.
  • And always freeze the rind for future use! It packs a ton of flavor that’s amazing in tomato-based sauces and soups like homemade minestrone.
  • There’s gold in that there rind!
• Stock: Use this little bit of an extra flavor booster in case the sauce is too thick.

Step-by-Step Instructions

1. Cook pasta in a stock pot according to package directions. Reserve 1 cup pasta water, then drain the rest. Set aside.
2. Meanwhile, place the butternut squash cubes and ¼ cup water in a microwave safe bowl. Microwave 4-5 minutes, until very tender. Drain the water.
3. Place the cooked squash in a blender with the reserved pasta water, salt, black pepper, nutmeg and cayenne and puree until very smooth. Set aside.
4. Heat the olive oil in the pot used for boiling the pasta to medium heat.
5. Add the bacon pieces and cook, stirring regularly, until crispy. Add the butternut squash puree to the pot and bring to a simmer.
6. Using tongs, stir in the cooked spaghetti and simmer until the sauce is thickened. Remove the pot from the heat.
7. Use the tongs to stir the egg yolks into the pasta, then stir in the grated Parmesan until the spaghetti is glossy and coated with the sauce.
8. If the mixture is thick, add the stock. Taste and adjust the seasoning, if necessary.
9. Serve in bowls and top with more Parmesan, if desired.

Recipe Substitutions and Alterations

• Spaghetti: Use fettucine, bucatini or any long strand noodles. You could even use shorter, tubular noodles like cavatappi or penne!
• Squash: Try it with pumpkin or sweet potato puree.
• Bacon: Try it with guancale or pancetta.

Nutrition Considerations

• To make it gluten free: Use gluten free pasta. Be sure all other packaged ingredients are gluten free.
• To make it dairy free: Try with a dairy free Parmesan substitute.
• To make it vegetarian: Skip the bacon.
• To make it vegan: Try with a vegan Parmesan substitute. Skip the eggs (although it will drastically change the texture of the sauce).
• To make it nut free: This recipe is nut free! Be sure all packaged ingredients are nut free.

How to serve and store carbonara

To serve: Serve butternut squash carbonara alongside a green salad or roasted vegetables.

To store: Store butternut squash carbonara in an airtight container in the refrigerator up to 5 days. Add a splash of stock if the pasta seems a bit dry after storage. Reheat in the microwave until heated through.

Scrumptious spaghetti recipes you'll love:

• Simple Spaghetti with Peas
• Spaghetti Pie
• Lemon Asparagus Pasta
• Spicy Sesame Noodles
• Cauliflower Alfredo Sauce (delicious on any pasta!)

Butternut Squash Carbonara

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This version of classic spaghetti carbonara features butternut squash. It's creamy, full of flavor and perfect for a quick weeknight dinner. 

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 15-20 mins
• Total Time: 30-40 mins
• Yield: Serves 8
• Category: Dinner
• Method: Stove-Top
• Cuisine: Italian, American

Ingredients

Scale 1x2x3x

• 12-ounces whole grain spaghetti
• 2-2 ½ cups cubed butternut squash (from about 1 small squash or 12-ounce bag frozen cubes)
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• Pinch ground nutmeg
• Pinch cayenne pepper
• 1 tablespoon olive oil
• 3 strips uncured bacon, chopped
• 3 large egg yolks
• ¾ cup freshly grated Parmesan cheese + more for garnish
• ¼ cup unsalted vegetable or chicken stock (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta in a stock pot according to package directions. Reserve 1 cup pasta water, then drain the rest. Set aside.
2. Meanwhile, place the butternut squash cubes and ¼ cup water in a microwave safe bowl. Microwave 4-5 minutes, until very tender. Drain the water. Place the cooked squash in a blender with the reserved pasta water, salt, black pepper, nutmeg and cayenne and puree until very smooth. Set aside.
3. Heat the olive oil in the pot used for boiling the pasta to medium heat. Add the bacon pieces and cook, stirring regularly, until crispy. Add the butternut squash puree to the pot and bring to a simmer. Using tongs, stir in the cooked spaghetti and simmer until the sauce is thickened. Remove the pot from the heat.
4. Use the tongs to stir the egg yolks into the pasta, then stir in the grated Parmesan until the spaghetti is glossy and coated with the sauce. If the mixture is thick, add the stock. Taste and adjust the seasoning, if necessary.
5. Serve in bowls and top with more Parmesan, if desired.

Notes

Cooking Tip: Removing the pot from the heat before adding the egg yolks helps them from scrambling. You do not want scrambled eggs in your pasta, you want the egg yolks to coat the spaghetti and make a glossy sauce.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 237
• Sugar: 2g
• Sodium: 418mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 7g
• Protein: 11g
• Cholesterol: 80mg