Description
Butternut squash pasta carbonara is a comforting dish that beautifully marries creamy textures with the earthy sweetness of roasted butternut squash and crispy bacon. This delightful recipe transforms a simple meal into an unforgettable dining experience, perfect for cozy gatherings or a special dinner at home.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 medium butternut squash (about 2 lbs)
- 6 oz thick-cut bacon or pancetta
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 tsp freshly cracked black pepper
- 1 tsp sea salt (for pasta water)
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Halve the butternut squash, remove seeds, drizzle with olive oil, and sprinkle with salt. Roast until tender (about 30-35 minutes).
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- In a skillet over medium heat, cook diced bacon until crispy (5-7 minutes). Remove from heat.
- In a bowl, whisk together eggs and Parmesan cheese; stir in black pepper.
- Combine roasted squash with drained pasta and bacon in a large bowl. Quickly mix in egg mixture and reserved pasta water until creamy.
- Serve immediately, garnished with extra Parmesan and black pepper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 160mg