Description
This Butternut Squash Carbonara Pasta is a deliciously creamy and comforting dish that combines roasted butternut squash with crispy bacon, whole wheat spaghetti, and a rich parmesan-egg sauce. The roasted squash is pureed to create a smooth, velvety sauce that mimics traditional carbonara while adding a subtle sweetness and depth of flavor. Perfect for a cozy weeknight dinner, this recipe balances hearty ingredients with nutritious elements like whole wheat pasta and fresh herbs.
Ingredients
Units
Scale
Butternut Squash
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
Bacon & Flavorings
- 8 slices bacon, chopped
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves, minced
Pasta & Sauce
- 1/2 pound whole wheat spaghetti
- 3 large eggs
- 3/4 cups freshly finely grated parmesan cheese, plus extra for topping
- Extra salt and pepper for taste if needed
- Fresh herbs for sprinkling (such as parsley or basil)
Instructions
- Preheat and Roast Squash: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil. Toss the cubed butternut squash with olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and freshly grated nutmeg. Spread the squash evenly on the baking sheet. Bake for 15 minutes, toss, then bake for another 15 minutes until the squash is tender when pierced with a fork.
- Puree the Squash Mixture: Transfer the roasted squash along with any olive oil drippings to a food processor. Blend until completely smooth. Pour the puree into a large bowl. Add the eggs and 3/4 cup parmesan cheese to the puree and whisk thoroughly until most lumps are smoothed out and the mixture is combined.
- Cook Bacon and Garlic: While the squash is roasting, heat a large skillet over medium heat. Add chopped bacon and cook until crispy and rendered, about 6-8 minutes. Remove the bacon with a slotted spoon onto paper towels to drain excess grease. In the same skillet with bacon fat, add minced garlic and sauté for 1 minute until fragrant.
- Cook Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package directions until al dente. Drain the pasta, then add it to the skillet with garlic and bacon fat. Toss the pasta thoroughly with kitchen tongs to coat it evenly in the bacon fat. Remove skillet from heat.
- Combine Pasta and Sauce: Pour the butternut squash, egg, and parmesan mixture into the skillet with the coated spaghetti. Stir quickly and constantly for about 3 to 4 minutes to create a creamy sauce without scrambling the eggs. The residual heat will cook the eggs gently and thicken the sauce.
- Finish and Serve: Stir the cooked bacon into the pasta. Sprinkle fresh herbs over the dish and top with extra parmesan cheese. Taste the carbonara and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm and creamy.
Notes
- Be sure to toss and bake the butternut squash halfway through cooking to ensure even tenderness and roasting.
- Use freshly grated parmesan for the best flavor and melting quality in the sauce.
- Constantly stir the pasta with the sauce off the heat to avoid scrambling the eggs.
- Whole wheat spaghetti adds a nutty flavor and extra fiber, but you can substitute with your favorite pasta type.
- Fresh herbs like parsley or basil complement the richness of the dish with brightness.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 155 mg
