Butternut Squash Bacon Carbonara
A cozy autumn spin on a classic Italian favorite, this Butternut Squash Bacon Carbonara combines crispy bacon, roasted squash, and a creamy, cheesy egg sauce tossed with whole wheat spaghetti. Warm, savory, and lightly sweet, it’s comfort food with an earthy, seasonal glow.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50mins
Ingredients
4 cups cubed butternut squash
4 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp freshly grated nutmeg
16 slices bacon, chopped
1 tsp freshly cracked black pepper
8 garlic cloves, minced
1 lb whole wheat spaghetti
6 large eggs
1½ cups freshly grated Parmesan cheese, plus extra for topping
Extra salt & pepper, to taste
Fresh herbs (parsley, thyme) for sprinkling
Instructions
Roast Squash: Preheat oven to 425°F (220°C). Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
Cook Pasta: Boil spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
Crisp Bacon: In a large skillet, cook bacon until crisp. Remove and drain, leaving a bit of fat in the pan. Add garlic and cook 1 minute.
Whisk Eggs: In a bowl, whisk eggs with Parmesan and a generous grind of black pepper.
Assemble: Quickly toss hot pasta with bacon, roasted squash, and garlic in the skillet. Remove from heat and stir in egg mixture, adding reserved pasta water a little at a time to create a silky sauce.
Serve: Plate and top with extra Parmesan, fresh herbs, and more black pepper if desired.
Nutrition
- Calories: 510 per serving
- Fat: 28g
- Carbohydrates: 42g
- Protein: 22g
Find it online: https://flavorscroll.com/butternut-squash-bacon-carbonara/