I absolutely love how this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe brings cozy fall flavors to life while feeling wonderfully fresh and vibrant. It’s like a warm hug on a plate, combining creamy butternut squash with smoky, herb-infused bacon — such a delicious twist on classic carbonara that always impresses my family and guests.
When you make this, you’ll find it perfect for weekday dinners yet fancy enough for casual weekend get-togethers. The ease of roasting the squash and bacon together makes it a practical choice, and the silky sauce comes together with pantry staples you likely already have. Trust me, once you try this version, it’s hard to go back to plain old carbonara!
Why You’ll Love This Recipe
- Comfort with a Twist: The butternut squash adds natural sweetness and creaminess that elevates classic carbonara flavors.
- Simple Prep: Roasting the squash and bacon together saves time and infuses the dish with aromatic herbs like rosemary and thyme.
- Balanced Heat and Sweetness: The hint of cayenne and honey on the bacon creates a delightful kick you’ll want every time.
- Family Favorite: I found this recipe a great way to get picky eaters excited about veggies without sacrificing flavor.
Ingredients You’ll Need
The ingredients for this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe work beautifully together to create a rich, hearty, yet elegant pasta dish. I recommend grabbing fresh herbs and good-quality bacon to really make the flavors pop.
- Extra virgin olive oil: Choose a fruity, high-quality one to enhance the roasted squash without overpowering.
- Butternut squash: Fresh, cubed for roasting—it adds creamy texture and subtle sweetness.
- Fresh thyme leaves: Aromatic and earthy, balancing the dish’s flavor profile.
- Crushed red pepper flakes: Adds just enough gentle heat to keep things interesting.
- Kosher salt and black pepper: To season perfectly at every stage.
- Garlic: Smashing releases more flavor during roasting, giving a mellow, roasted garlic taste.
- Thick-cut bacon: Look for quality, thick slices for best texture and flavor once roasted with rosemary and cayenne.
- Fresh rosemary: Chopped to rub on bacon — this herb’s piney aroma is a game changer here.
- Cayenne pepper: Just a dash to add warmth without overwhelming.
- Honey: Adds a subtle touch of sweetness that caramelizes on the bacon.
- Linguine pasta: Holds sauce beautifully, but feel free to use your favorite pasta shape.
- Eggs: Room temperature and beaten to help create that silky carbonara sauce.
- Parmesan cheese: Freshly grated is best—it’ll bring a nutty, salty depth.
- Salted butter: Adds richness and smoothness to the sauce in the final step.
Variations
One of the things I love most about this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe is how adaptable it is. You can easily tweak it to suit your taste or dietary needs without losing any of that incredible flavor.
- Vegetarian version: I’ve swapped bacon for smoked mushrooms or tempeh seasoned with rosemary and smoked paprika; it still gives that smoky vibe without meat.
- Green herbs instead of thyme: Sometimes I use sage or parsley depending on what’s fresh in my garden — both bring a lovely twist.
- Different pasta shapes: Penne or rigatoni work well if you prefer more sauce hugging each bite.
- Spicier kick: If you like heat, adding extra cayenne or a touch of chili oil at the end amps it up deliciously.
How to Make Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe
Step 1: Roast the Butternut Squash and Bacon Together
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, smashed garlic cloves, fresh thyme, crushed red pepper flakes, salt, and pepper on a baking sheet. Then, rub the bacon slices with chopped rosemary, cayenne pepper, and drizzle the honey over them before laying the bacon right on top of the squash. This combo roasts beautifully together, infusing the squash with smoky, sweet, and herbal notes.
Roast for 10 minutes, then flip the bacon carefully and bake for another 5-8 minutes until the bacon crisps. Keep an eye on it to avoid burning! Remove the bacon once crisp and, if your squash needs more time to get tender, give it another 10 minutes in the oven.
Step 2: Puree the Squash and Prepare the Bacon
Once roasted, transfer the butternut squash and garlic to a food processor and puree until silky smooth. Season with a pinch more salt and pepper to taste — this puree will be the creamy base of your sauce. Roughly chop the crisp rosemary bacon and set it aside for a delicious topping later.
Step 3: Whisk the Egg and Parmesan Mixture
In a bowl, whisk together two large eggs (room temperature is key to avoid scrambling) with a cup of grated Parmesan cheese until well combined. This simple mix is the heart of that carbonara creaminess we all crave.
Step 4: Cook and Finish the Pasta
Boil your linguine until just al dente. Before draining, scoop out a cup of the starchy pasta water — this is your secret weapon to achieve the perfect sauce texture. Drain the pasta, return it to the hot pot, and immediately toss in the egg and cheese mixture. Work quickly and stir vigorously so the residual heat gently cooks the eggs and creates that luscious, silky carbonara sauce without scrambling it.
Next, add the creamy butternut squash puree and the salted butter, tossing everything together to combine evenly. Adjust the sauce thickness with reserved pasta water — add a splash at a time until you hit that perfect, creamy consistency you love.
Step 5: Plate and Enjoy
Divide your pasta onto warm plates, generously sprinkle with the chopped rosemary bacon, and twirl it up. For me, this is the moment everyone’s eyes light up — and it’s such a satisfying finish to a flavorful meal. Now, dig in and enjoy every comforting bite!
Pro Tips for Making Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe
- Room Temperature Eggs: Always use room temperature eggs to ensure the sauce thickens smoothly without scrambling.
- Reserve Pasta Water: The starchy water helps thin the sauce perfectly and makes it cling to every strand of pasta beautifully.
- Watch the Bacon Closely: Bacon can go from crispy to burnt quickly during roasting; flip it halfway and keep an eye on it.
- Use a Food Processor for Squash: Pureeing the squash until very smooth is key for a creamy, luxurious texture in the sauce.
How to Serve Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe
Garnishes
I love adding a little extra sprinkle of freshly grated Parmesan and a few torn fresh rosemary leaves on top to amp up the herbaceous aroma and classic cheese flavor. Sometimes, a crack of fresh black pepper or chili flakes gives an extra kick if we want more heat.
Side Dishes
This dish pairs wonderfully with something light and fresh like a crisp arugula salad with lemon vinaigrette or roasted seasonal vegetables to balance the richness. A warm crusty bread is also perfect for mopping up any leftover sauce on the plate.
Creative Ways to Present
For special occasions, I’ve served this pasta twirled elegantly in shallow bowls garnished with small sprigs of fresh rosemary and a drizzle of olive oil. Another idea is layering the butternut squash puree as a base on the plate then piling the pasta on top for a stunning presentation that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Because this pasta is best fresh, I recommend reheating gently and adding a splash of water or broth to loosen the sauce and keep it creamy.
Freezing
I don’t typically freeze this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe because the texture of the creamy sauce tends to change after thawing. However, if you must freeze, freeze components separately (squash puree and bacon) and prepare fresh pasta when ready.
Reheating
For reheating, I warm the pasta gently in a skillet over low heat with a little olive oil or butter, stirring constantly. Adding a bit of reserved pasta water or milk helps bring back that creamy texture and prevents drying out.
FAQs
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Can I use a different type of squash for this recipe?
Absolutely! While butternut squash works best for its sweetness and creamy texture, you can substitute with acorn or kabocha squash. Just roast until tender and adjust seasoning as needed.
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How do I prevent the eggs from scrambling in the carbonara sauce?
The key is to toss the hot pasta quickly with the beaten eggs off direct heat, using the residual warmth to cook the sauce gently. Stir vigorously and don’t let the pan get too hot to avoid curdling.
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Can I make this recipe gluten-free?
Yes! Simply swap linguine for your favorite gluten-free pasta and proceed as usual. Be mindful to check that all other ingredients, like bacon, don’t contain gluten additives.
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Is there a way to make this recipe vegetarian-friendly?
Definitely—replace bacon with smoked mushrooms or a vegetarian bacon alternative seasoned with rosemary and cayenne to maintain that smoky flavor, and skip the honey drizzle.
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What’s the best way to store leftovers to keep them fresh?
Store leftovers in a sealed container in the refrigerator and consume within 3 days. When reheating, add a little water or broth to revive the creamy texture without drying out the pasta.
Final Thoughts
This Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe holds a special place in my kitchen—and my heart—because it turns simple ingredients into something extraordinary. It’s the perfect blend of comfort, elegance, and flavor that I’m always excited to share with friends and family. Give it a try and I promise you’ll savor every bite just as much as I do!
Print
Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This Butternut Squash Pasta Carbonara with Rosemary Bacon is a delightful twist on the classic Italian carbonara, incorporating creamy roasted butternut squash puree and fragrant herbs. The dish features crispy rosemary and cayenne-infused bacon, perfectly tossed with linguine pasta and a luscious egg-parmesan sauce. It’s a comforting, flavorful meal that balances sweetness, heat, and savory notes, ideal for a cozy weeknight dinner.
Ingredients
Roasted Butternut Squash and Seasonings
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash (about 1 small squash)
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 2 cloves garlic, smashed
Bacon Topping
- 8 slices thick-cut bacon
- 2 tablespoons chopped fresh rosemary
- 1/2–1 teaspoon cayenne pepper
- 2 teaspoons honey
Pasta and Sauce
- 1 pound dry linguine pasta
- 2 large eggs, at room temperature, beaten
- 1 cup grated parmesan cheese, plus more for serving
- 2 tablespoons salted butter, at room temperature
Instructions
- Prepare and Roast the Squash and Bacon: Preheat your oven to 400°F. On a baking sheet, toss together the olive oil, cubed butternut squash, smashed garlic, fresh thyme, crushed red pepper flakes, kosher salt, and black pepper. On a separate plate, rub the bacon slices with chopped rosemary and cayenne pepper, then drizzle with honey. Lay the bacon over the squash mixture on the sheet.
- Roast Until Crisp and Tender: Place the baking sheet in the oven and roast for 10 minutes. Flip the bacon slices and roast for an additional 5-8 minutes, watching closely until the bacon is crisp. Remove the bacon and set aside. Return the squash and garlic to the oven if needed, baking for another 10 minutes or until the squash is tender.
- Puree the Squash: Transfer the roasted squash and garlic to a food processor and puree until smooth. Season the puree with salt and pepper to taste. Roughly chop the roasted bacon and reserve it for topping the dish.
- Prepare the Egg and Cheese Mixture: Whisk together the beaten eggs and grated parmesan cheese until well combined. Set aside.
- Cook the Pasta: Boil the linguine pasta in salted water until al dente. Before draining, scoop out one cup of pasta cooking water and set it aside. Drain the pasta and return it to the pot while still hot.
- Combine Pasta with Sauce: Immediately add the egg and parmesan mixture to the hot pasta, tossing quickly and continuously to prevent the eggs from scrambling. As the eggs thicken, add the butternut squash puree and the butter. Toss to combine thoroughly. Adjust the pasta sauce’s consistency by gradually adding the reserved pasta water until desired thickness is reached.
- Serve and Enjoy: Divide the pasta among serving plates and top with the chopped rosemary cayenne bacon. Twirl the pasta to create a beautiful presentation, sprinkle with extra parmesan if desired, and enjoy your flavorful meal.
Notes
- Make sure to toss the pasta quickly with the egg mixture off the heat to avoid scrambled eggs.
- You can substitute linguine with spaghetti or fettuccine if preferred.
- Adjust the cayenne pepper quantity to control the heat level of the dish.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or smoked paprika for depth.
- If butternut squash is unavailable, use pumpkin or sweet potato as alternatives.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 150 mg
