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Creamy Butternut Squash Pasta Carbonara – Easy Cozy Dinner

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A cozy twist on classic carbonara, this creamy butternut squash pasta carbonara combines roasted squash, crispy bacon, and a silky egg-based sauce for a comforting, quick dinner that feels indulgent without being heavy.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 6 slices thick-cut bacon, chopped
  • 12 ounces spaghetti or fettuccine
  • 3 large egg yolks, at room temperature
  • 1 cup finely grated Parmesan cheese
  • 3 cloves garlic, minced
  • 6–8 fresh sage leaves, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup reserved pasta water

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and fork-tender.
  2. While squash roasts, cook chopped bacon in a cold large skillet over medium heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, leaving rendered fat in the pan.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. Do not rinse pasta.
  4. In the same skillet with bacon fat, cook minced garlic and chopped sage over medium heat for 30 seconds until fragrant. Add roasted squash and mash into a chunky puree using a wooden spoon or potato masher.
  5. Reduce heat to low. Add drained pasta to the skillet and toss to coat. In a small bowl, whisk together egg yolks and half the Parmesan. Slowly drizzle in 1/4 cup reserved pasta water while whisking constantly to temper the eggs.
  6. Pour egg mixture over pasta and toss vigorously with tongs for about 1 minute until sauce is silky. Add more pasta water a tablespoon at a time if needed. Stir in crispy bacon.
  7. Serve immediately in warm bowls, topped with remaining Parmesan, extra sage leaves, and black pepper.

Notes

For best results, do not skip roasting the squash—it concentrates flavor and removes excess moisture. Ensure egg yolks are at room temperature to prevent graininess. Reserve more pasta water than you think you need; it’s key for adjusting sauce consistency. Work quickly when adding the egg mixture to avoid scrambling.

Nutrition

Keywords: butternut squash pasta, carbonara, creamy pasta, easy dinner, cozy dinner, bacon pasta, fall recipe

Find it online: https://chloeplate.com/creamy-butternut-squash-pasta-carbonara-easy-cozy-dinner/