Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe

I absolutely love this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe because it brings together the cozy warmth of roasted butternut squash and the irresistible savoriness of crispy rosemary bacon. It’s a unique twist on traditional carbonara that feels special enough for a dinner party but is simple enough for a weeknight meal. When I first tried this recipe, I was blown away by how creamy and comforting the squash made the sauce without needing any heavy cream.

You’ll find that this dish works especially well in fall and winter when butternut squash is at its peak—and it’s a fantastic way to sneak some extra veggies into your pasta dinner. Plus, the combination of fresh herbs, a hint of cayenne spice, and sweet honey on the bacon keeps every bite exciting. Trust me, once you make this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe, it’ll become your go-to comfort meal.

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Ingredients You’ll Need

The ingredients in this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe come together beautifully—the sweet roasted squash and aromatic herbs balance perfectly with the salty, slightly spicy bacon. I recommend fresh herbs when possible; they make such a difference!

• Extra virgin olive oil: Use a good quality one for roasting to bring out the nutty flavors.
• Butternut squash: Choose a small, firm squash that’s easy to cube and roast evenly.
• Fresh thyme leaves: This adds subtle earthiness to the squash that enhances the overall dish.
• Crushed red pepper flakes: Just a pinch for a gentle heat kick.
• Kosher salt and black pepper: Season generously to bring out all the flavors.
• Garlic cloves: Smash ‘em up for roasting to infuse gentle garlicky sweetness into the puree.
• Thick-cut bacon: The star of the show—look for thick slices for crispier, flavorful bites.
• Fresh rosemary: Finely chopped to rub onto the bacon for an herbaceous pop.
• Cayenne pepper: Adds a warming heat—adjust to taste.
• Honey: A slight drizzle to balance the bacon’s savory and spicy notes.
• Linguine pasta: Works perfectly to twirl up that creamy sauce.
• Eggs: Make sure they’re at room temperature for a smooth, silky sauce.
• Grated parmesan cheese: Freshly grated makes a huge difference in flavor and texture.
• Salted butter: Adds richness and helps marry the sauce ingredients gently.

Variations

I love to make this recipe my own by swapping herbs or adjusting the spice level depending on the season or mood. Feel free to experiment—this dish is forgiving and versatile, so a little twist here and there really personalizes it.

• Herb swaps: I sometimes swap fresh thyme for sage or add chopped parsley for a fresh finish, which complements the squash beautifully.
• Protein alternatives: Turkey bacon or pancetta also work well if you want a different flavor profile.
• Adding veggies: Roasted mushrooms or spinach make a great addition for an even heartier meal.
• Spice level: Adjust cayenne and red pepper flakes to make it milder or bolder depending on your taste and who you’re serving.

How to Make Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe

Step 1: Roast the Butternut Squash and Bacon

Start by preheating your oven to 400°F. Toss the diced butternut squash, smashed garlic, fresh thyme, olive oil, red pepper flakes, salt, and black pepper on a baking sheet. On a separate plate, rub the thick-cut bacon slices with chopped rosemary, cayenne pepper, and drizzle the honey over them. Lay the bacon slices right on top of the butternut squash. Roast everything together for about 10 minutes, then flip the bacon and roast for another 5–8 minutes until the bacon crisps up.

If after removing the bacon the squash still isn’t tender, give it another 10 minutes in the oven. Watch closely; you want it soft enough to puree but not mushy.

Step 2: Puree the Butternut Squash

Once roasted, transfer the tender squash and garlic cloves to a food processor. Puree until smooth and creamy. If needed, season with a pinch more salt and pepper. This puree is what transforms this pasta from ordinary to extraordinary, providing that rich, velvety texture without heavy cream.

Step 3: Prepare the Pasta and Egg Mixture

While the squash roasts, whisk together your room temperature eggs and freshly grated parmesan cheese in a bowl—this combo will make your carbonara sauce luxuriously creamy. Cook the linguine in salted boiling water until just al dente. Save about one cup of pasta water before draining—you’ll need it to loosen the sauce later.

Step 4: Toss Pasta with Egg Mixture and Squash Puree

Return the hot drained pasta to the pot off the heat—this is crucial to prevent scrambling your eggs! Quickly pour in the egg and parmesan mix, tossing constantly to create a smooth sauce that clings lovingly to every strand. Next, stir in the butternut squash puree and room temperature butter. Use the reserved pasta water a little at a time to achieve your preferred silky consistency.

Step 5: Serve with Crispy Rosemary Bacon

Finally, chop your crispy rosemary bacon roughly and sprinkle it over your pasta. Twirl it up with a fork and enjoy immediately. This last step adds that addictive crunch and herbaceous zing that makes this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe so unforgettable.

How to Serve Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe

Garnishes

I like to finish this pasta with a sprinkle of extra freshly grated parmesan and a few fresh rosemary leaves or a light drizzle of extra virgin olive oil for that last bit of shine and aroma. If you’re feeling fancy, a dusting of cracked black pepper adds a perfect final punch.

Side Dishes

This pasta pairs beautifully with a crisp green salad tossed with lemon vinaigrette or some roasted Brussels sprouts with balsamic glaze. For something heartier, a slice of garlic bread or herbed focaccia is perfect to soak up any leftover sauce.

Creative Ways to Present

For a special occasion, I like to twirl the pasta onto warm plates using tongs for elegant spirals, then topping with bacon shards artfully scattered. You could even serve it in individual shallow bowls garnished with edible flowers or microgreens for a restaurant-style touch at home.

Make Ahead and Storage

Storing Leftovers

I store leftover pasta carbonara in airtight containers in the fridge for up to 3 days. It’s best to keep the bacon separate if you want to retain its crispness, and then add it back when reheating or serving.

Freezing

I don’t personally recommend freezing this Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe. The egg-based sauce can break down and become grainy after thawing, so it’s best enjoyed fresh or refrigerated.

Reheating

To reheat, gently warm the pasta on the stovetop with a splash of water or broth over low heat, stirring frequently to restore its creamy texture without scrambling the eggs. Adding the bacon last keeps it nicely crisp.

FAQs

Final Thoughts

This Butternut Squash Pasta Carbonara with Rosemary Bacon Recipe holds a special place in my kitchen because it’s the perfect balance of indulgence and homey comfort. It’s also a clever way to add veggies into a crowd-pleasing carbonara everyone will rave about. If you try this recipe, you’ll enjoy how approachable it is without sacrificing any flavor—that’s what keeps me coming back to it. I can’t wait for you to make it and share that first delicious bite with your family or friends!

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