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Butternut Squash Pasta Carbonara with Rosemary Bacon

Indulgent Butternut Squash Pasta Carbonara with Rosemary Bacon

This Butternut Squash Pasta Carbonara with Rosemary Bacon is a creamy and comforting twist on a classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash Mixture
  • 1 large Butternut Squash you can also use acorn or kabocha squash
  • 2 tablespoons Olive Oil no substitute needed
  • 3 cloves Garlic minced garlic works as an alternative
  • 1 tablespoon Fresh Thyme replace with dried thyme if necessary
  • 1 teaspoon Crushed Red Pepper Flakes omit for a milder dish
  • to taste Salt use kosher salt
  • to taste Pepper use freshly ground black pepper
For the Bacon Infusion
  • 1 tablespoon Rosemary consider using sage or thyme for a fresh twist
  • ½ teaspoon Cayenne Pepper adjust according to your spice preference
  • 1 tablespoon Honey maple syrup is a great substitute
  • 6 slices Bacon swap in smoked mushrooms for a vegetarian option
For the Sauce
  • 3 Eggs ensure they are at room temperature
  • 1 cup Grated Parmesan Cheese pecorino Romano adds a sharper taste
For the Pasta
  • 12 ounces Linguine Pasta gluten-free pasta works beautifully if needed
  • 2 tablespoons Salted Butter unsalted butter is fine, just adjust seasoning

Equipment

  • oven
  • baking sheet
  • food processor
  • medium bowl
  • large pot

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, smashed garlic cloves, fresh thyme, crushed red pepper flakes, and salt and pepper. Spread the mixture out in a single layer.
  3. Rub the bacon slices with chopped rosemary, cayenne pepper, and honey.
  4. Roast for 10 minutes, flip bacon slices, and continue roasting for 5-8 minutes until bacon is crispy and squash is tender.
  5. Transfer roasted squash and garlic to a food processor. Puree until smooth, adding salt and pepper to taste.
  6. In a medium bowl, whisk the eggs and grated Parmesan cheese.
  7. Cook linguine until al dente and reserve about a cup of pasta water, then drain.
  8. With pasta off the heat, quickly toss in the egg mixture, squash puree, and butter, using reserved pasta water as needed.
  9. Plate the pasta and top with crispy rosemary-infused bacon and optional fresh herbs or additional Parmesan.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 18gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 900mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

This dish is best enjoyed fresh, but the squash puree can be prepared in advance and refrigerated for up to 3 days.

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