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
Units
Scale
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
