Butternut Squash Carbonara
This Butternut Squash Carbonara is SO comforting! Roasted squash, smoky turkey bacon, and a creamy egg-Parmesan sauce tossed with pasta for an easy, vibrant dinner.
Servings: 4 servings
Ingredients
- 8 ounces spaghetti or fettuccine your choice of pasta base
- 1 medium butternut squash peeled and cubed
- 4 slices turkey bacon chopped
- 2 cloves garlic minced
- 3 large eggs
- 1 cup Parmesan cheese grated
- Salt to taste
- Black pepper freshly ground, to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut into roughly 1-inch cubes. Spread on a sheet pan, drizzle with olive oil, sprinkle with salt, and roast for 20-25 minutes until tender and lightly caramelized.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
- 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 aside.
- Heat a large skillet over medium heat. Cook the chopped turkey bacon until crisp and browned, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels. In the same skillet, sauté minced garlic for about 30 seconds until fragrant, careful not to burn.
- Add the roasted butternut squash to the skillet with garlic, then add the drained pasta. Toss together over low heat. Remove from heat and quickly pour in the egg and Parmesan mixture, tossing briskly to coat. Add reserved pasta water gradually to create a silky sauce.
- Return the cooked turkey bacon to the skillet and toss again. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with freshly chopped parsley.
Equipment
- Large Pot
- Sheet Pan
- Large skillet or frying pan
- Mixing Bowl
- Tongs or pasta fork
- Colander
Notes
- Remove the pan from heat before adding the egg mixture to prevent scrambling.
- Add reserved pasta water gradually to loosen the sauce for a silky texture.
- Substitute butternut squash with sweet potatoes or pumpkin if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Use turkey bacon for a lean, smoky flavor or substitute with chicken sausage or vegetarian bacon.