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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 comforting dish that elegantly fuses creamy squash with savory bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1 large Butternut Squash substitute with acorn or kabocha squash if desired
  • 2 tablespoons Olive Oil can replace with melted butter for a richer taste
  • 3 cloves Garlic (smashed) use garlic powder if fresh isn’t available, adjust amount
  • 1 teaspoon Fresh Thyme dried thyme can work in smaller amounts
  • ½ teaspoon Crushed Red Pepper Flakes omit for a milder dish or substitute with black pepper
  • to taste Salt & Pepper adjust to your taste for perfect balance
  • 4 slices Bacon (good-quality) for vegetarian version, try smoked mushrooms or vegetarian bacon
  • 1 tablespoon Honey maple syrup can be a delicious substitute
  • 3 large Eggs using room temperature eggs avoids scrambling
  • ½ cup Parmesan Cheese (grated) substitute with pecorino or nutritional yeast for vegan option
  • 8 ounces Linguine any pasta type works, including gluten-free options
Optional Toppings
  • additional to taste Additional Parmesan Cheese for a luscious finish
  • 1 sprig Fresh Rosemary (for garnish) fresh is best for a pop of color and aroma

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet for the veggies and gather your ingredients.
  2. On your prepared baking sheet, toss the cubed butternut squash with olive oil, smashed garlic, thyme, red pepper flakes, salt, and pepper.
  3. Season the bacon slices with rosemary, cayenne, and honey, then place them on top of the butternut squash.
  4. Roast the baking sheet in your preheated oven for 10 minutes, then flip the bacon and return for another 5-8 minutes.
  5. Once roasted, blend the butternut squash and garlic in a food processor until smooth, adjusting seasoning as needed.
  6. Whisk the eggs with grated Parmesan cheese in a mixing bowl until fully combined.
  7. Cook the linguine in salted boiling water until al dente, reserving a cup of starchy pasta water before draining.
  8. Quickly stir the egg and cheese mixture into the drained pasta, using residual heat to create a creamy sauce.
  9. Combine the butternut squash puree and a pat of butter with the pasta, adding reserved pasta water for desired creaminess.
  10. Plate the pasta and top it with crispy bacon, extra Parmesan cheese, and fresh rosemary leaves.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 75gProtein: 16gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 900mgPotassium: 900mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This dish can be adapted for vegetarian diets by substituting bacon with smoked mushrooms or plant-based alternatives. Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to retain creaminess.

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