Butternut Squash Carbonara

There’s something irresistibly comforting about a bowl of pasta, especially when it’s packed with rich, creamy sauce and a hint of smoky flavor. Butternut Squash Carbonara takes the classic Italian carbonara and gives it a vibrant, seasonal twist that’s both satisfying and nourishing. This recipe combines tender cubes of roasted butternut squash with crisp turkey bacon and a luscious egg and Parmesan sauce, tossing it all with perfectly cooked spaghetti or fettuccine. It’s a beautiful balance of sweet, savory, and creamy that will quickly become a favorite weeknight dinner or special occasion dish.

Why It’s My Go-To

I love Butternut Squash Carbonara because it’s a fantastic way to enjoy pasta with the added goodness of squash, making it feel a little lighter but still indulgent. The turkey bacon gives just the right amount of smokiness without overpowering the dish, and the creamy sauce made from eggs and Parmesan cheese is silky without needing any cream. It’s quick to prepare, coming together in under 30 minutes, which is perfect for busy evenings when you want something homemade but don’t want to spend hours in the kitchen. Plus, butternut squash adds a lovely pop of color and a subtle sweetness that makes this carbonara stand out.

What Goes In

• 8 ounces spaghetti or fettuccine: Your choice of pasta base – both work wonderfully for this recipe.
• 1 medium butternut squash, peeled and cubed: Roasted until tender and slightly caramelized.
• 4 slices turkey bacon, chopped: Adds a smoky, savory crunch.
• 2 cloves garlic, minced: For a fragrant, aromatic base.
• 3 large eggs: The foundation of the creamy carbonara sauce.
• 1 cup grated Parmesan cheese: Provides depth and richness to the sauce.
• Salt to taste: To enhance all the flavors.
• Black pepper to taste: Freshly ground is best for a little heat and complexity.
• Fresh parsley, chopped (for garnish): Adds color and a fresh finish.

What’s in the Gear List

• Large pot: For boiling the pasta.
• Sheet pan: To roast the butternut squash cubes.
• Large skillet or frying pan: To cook the turkey bacon and garlic.
• Mixing bowl: To whisk together eggs and Parmesan.
• Tongs or pasta fork: For tossing the pasta with the sauce.
• Colander: To drain the cooked pasta.

How to Prepare Butternut Squash Carbonara

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into roughly 1-inch cubes. Spread them out on a sheet pan, drizzle with a little olive oil, and sprinkle with a pinch of salt. Roast for about 20-25 minutes, or until the squash is tender and lightly caramelized on the edges. Roasting brings out the natural sweetness and adds a lovely texture to the dish.

Step 2: Cook the Pasta

While the squash roasts, bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining, then drain the pasta and set aside.

Step 3: Prepare the Sauce Base

In a mixing bowl, whisk together the eggs and grated Parmesan cheese until smooth and creamy. Season with a pinch of salt and freshly ground black pepper. Set this aside – it will transform into the luscious carbonara sauce when combined with the warm pasta.

Step 4: Cook the Turkey Bacon and Garlic

Heat a large skillet over medium heat. Add the chopped turkey bacon and cook until it’s crisp and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Step 5: Combine Everything

Add the roasted butternut squash to the skillet with garlic, then add the drained pasta. Toss everything together over low heat. Remove the skillet from the heat and quickly pour in the egg and Parmesan mixture, tossing briskly to coat the pasta evenly. Add reserved pasta water a little at a time as needed to create a silky, smooth sauce that clings to every strand.

Step 6: Finish and Serve

Return the cooked turkey bacon to the skillet and toss again. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately, garnished with freshly chopped parsley for a pop of color and freshness.

If You’re Out Of…

• Butternut squash: Try sweet potatoes or pumpkin as a delicious alternative.
• Turkey bacon: Use chicken sausage or a vegetarian bacon substitute for a similar smoky flavor.
• Parmesan cheese: Pecorino Romano or Grana Padano work wonderfully too.
• Spaghetti or fettuccine: Any long pasta like linguine or tagliatelle will do.

Missteps & Fixes

• If your sauce is scrambling and turning into scrambled eggs, it means the eggs got too hot. Fix this by removing the pan from heat before adding the egg mixture, then tossing quickly to create a smooth sauce.

• If the sauce feels too thick, add a splash of the reserved pasta water gradually to loosen it up while tossing the pasta.

• If you find the dish lacks flavor, don’t hesitate to add a little more salt or freshly cracked black pepper for a peppery kick.

• Burnt garlic can impart bitterness; keep the heat low and watch carefully while sautéing garlic.

Refrigerate, Freeze, Reheat

You can store leftover Butternut Squash Carbonara in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent it from drying out. This dish doesn’t freeze well because the egg-based sauce can separate upon thawing, so it’s best enjoyed fresh or refrigerated.

Ask & Learn

Can I use cream in this Butternut Squash Carbonara?

Traditional carbonara doesn’t use cream, and this recipe sticks to that classic approach by relying on eggs and Parmesan cheese to create the creamy texture. Adding cream is optional but not necessary for a rich sauce.

How do I ensure the sauce stays smooth and creamy?

Make sure to remove the pan from heat before adding the egg mixture, then toss quickly and continuously to prevent the eggs from scrambling. Adding reserved pasta water helps achieve the perfect silky consistency.

Is turkey bacon the best choice here?

Turkey bacon offers a lighter, leaner option with a smoky flavor that pairs well with the sweetness of butternut squash. You can substitute with other smoked meats or plant-based alternatives if preferred.

Can I make this dish vegan?

This recipe relies on eggs and Parmesan, but you could experiment with plant-based cheeses and vegan egg substitutes for a similar texture, though it won’t have the exact same flavor profile.

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In Closing

Butternut Squash Carbonara is a cozy and colorful dish that blends the comforting richness of classic carbonara with the natural sweetness of roasted squash. With just a handful of simple ingredients, you can create a pasta dinner that feels both special and wholesome. Whether you’re cooking for family, friends, or just yourself, this recipe offers a wonderful way to enjoy seasonal flavors in a creamy, satisfying bowl. From the crispy turkey bacon to the silky sauce and tender squash, every bite is a celebration of textures and tastes coming together beautifully. Give it a try and you might just find your new favorite pasta recipe.

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