Description
This Butternut Squash Carbonara Pasta is a delightful twist on the classic carbonara, featuring roasted butternut squash blended into a creamy sauce that pairs perfectly with crispy bacon, whole wheat spaghetti, and freshly grated Parmesan. It’s a comforting, flavorful dish that balances sweetness from the squash with savory notes from bacon and cheese, making it a perfect meal for any season.
Ingredients
Scale
Butternut Squash
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
Bacon & Aromatics
- 8 slices bacon, chopped
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves, minced
Pasta & Sauce
- 1/2 pound whole wheat spaghetti
- 3 large eggs
- 3/4 cup freshly finely grated Parmesan cheese, plus extra for topping
- Extra salt and pepper for taste
- Fresh herbs for sprinkling (such as parsley or basil)
Instructions
- Preheat and Roast Squash: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil. Toss the cubed butternut squash with olive oil, salt, pepper, and freshly grated nutmeg. Spread evenly on the prepared baking sheet and roast for 15 minutes. Toss the squash and roast for an additional 15 minutes until tender and easily pierced with a fork.
- Puree Squash Mixture: Transfer the roasted butternut squash along with any residual olive oil from the baking sheet into a food processor. Blend until completely smooth and pureed. Pour the pureed squash into a large bowl, then add the eggs and 3/4 cup grated Parmesan cheese. Whisk thoroughly until mostly smooth with minimal lumps.
- Cook Bacon and Prepare Pasta: While the squash roasts, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy and the fat is fully rendered. Meanwhile, bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Once bacon is cooked, remove it from the skillet with a slotted spoon and set on paper towels to drain.
- Sauté Garlic and Coat Pasta: In the same skillet with bacon fat, add the minced garlic and sauté for about 1 minute until fragrant. Drain the spaghetti and add it to the skillet, tossing well with kitchen tongs to coat thoroughly in the bacon fat. Remove the skillet from heat to prevent overcooking.
- Assemble Carbonara Sauce: Pour the butternut squash, egg, and Parmesan mixture into the skillet with the pasta. Stir quickly and continuously to combine and gently cook the eggs, creating a creamy and smooth sauce. Continue tossing for about 3 to 4 minutes until sauce thickens slightly but does not scramble.
- Finish and Serve: Stir the crispy bacon into the pasta. Sprinkle fresh herbs on top and add extra Parmesan cheese as desired. Taste and season with additional salt and pepper if needed. Serve immediately while warm for best flavor and texture.
Notes
- Make sure to stir the pasta with the egg mixture off the heat to avoid scrambling the eggs and ensure a creamy sauce.
- If you prefer a vegetarian version, omit the bacon and substitute with smoked mushrooms or sautéed mushrooms for a smoky flavor.
- Use fresh herbs like parsley or basil to add brightness and freshness to the dish.
- Cook the pasta just until al dente as it will continue to cook slightly when mixed with the warm sauce.
- For extra creaminess, you can add a splash of pasta cooking water when combining the sauce.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 150mg
