Discover a vibrant blend of rich flavors in this classic Butternut Squash Pasta Carbonara. Roasted squash mingles with savory bacon and caramelized onions, creating a dish that bridges tradition and innovation. Invite your loved ones to savor the balance of creamy pasta, subtle spice, and fall inspiration in every bite.

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I’ve been experimenting in the kitchen lately and came up with one of my favorite fall dishes ever, Butternut Squash Pasta Carbonara. This recipe totally gets my creativity flowing!

I always start with 1 lb of pasta, either fettuccine or spaghetti, and work my way through the process; cubing a medium butternut squash, drizzling in 2 tbsp of olive oil, and crisping up 4 slices of bacon in a hot pan. Then I add a small chopped onion and minced garlic for that extra kick.

Next comes the creamy mixture of 3 large eggs, 1/2 cup heavy cream, and 1 cup of grated Parmesan cheese, along with just the right touch of salt and freshly ground black pepper. It reminds me a bit of a Butternut Squash Pasta With Sausage or even a Squash Pasta variant I’ve tried before.

Every time I cook this dish, its simplicity makes it a clear winner for the season!

Why I Like this Recipe

I like this recipe because it gives off a really cozy fall vibe that just makes me feel like I’m enjoying autumn in every bite. I love how the roast butternut squash mixes with crispy bacon and all the flavors—it’s super comforting and hearty. I also like how the sauce turns out so creamy even though it’s made with eggs, cream, and Parmesan; it’s amazing when you stir it just right so the eggs don’t scramble. Lastly, I like that it’s easy enough to make and still feels fancy, which makes it a go-to meal when I want something delicious without spending too much time in the kitchen.

Ingredients

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Pasta: Offers essential carbohydrates and structure to hold the luscious, creamy sauce.
Butternut Squash: Provides natural sweetness, fiber, vitamins, and a tender texture when roasted perfectly.
Bacon/Pancetta: Imparts smoky, salty flavor and protein; it uplifts every bit of this dish.
Eggs: Contribute rich protein and create a silky, binding sauce for that classic carbonara taste.
Parmesan: Offers a sharp, savory flavor with added protein and calcium for nutrition.
Olive Oil: Provides healthy fats, intensifies flavors and aids in sautéing vegetables beautifully.
Heavy Cream: Adds luxurious richness and smooth texture to balance the dish perfectly.
Onion & Garlic: They give aromatic depth and subtle sweetness to enhance every flavor.

Ingredient Quantities

1 lb pasta (fettuccine or spaghetti works great)

1 medium butternut squash (about 2 lbs), peeled and cubed

2 tbsp olive oil

4 slices bacon (or 4 oz pancetta), chopped

1 small onion, finely chopped

2 cloves garlic, minced

3 large eggs

1/2 cup heavy cream

1 cup grated Parmesan cheese

Salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Preheat your oven to 400°F and toss the cubed butternut squash in olive oil with a pinch of salt and lots of pepper.

2. Roast the squash in the oven for about 20-25 minutes until its tender and gets a little browned.

3. While the squash is roasting, bring a big pot of salted water to a boil and cook the pasta until it’s al dente.

4. In a large skillet, cook the chopped bacon (or pancetta) over medium heat until it looks crispy, then remove most of the fat if there is too much.

5. Add the finely chopped onion into the bacon and cook it until it gets soft, then mix in the minced garlic and let it stir for about a minute.

6. Whisk together the three eggs, heavy cream, and grated Parmesan cheese in a bowl; season it up with more salt and plenty of freshly ground black pepper.

7. When the pasta is done, reserve about a cup of the pasta water and then drain the noodles.

8. Toss the drained pasta into the skillet along with the roasted butternut squash and the bacon, onion, and garlic mixture.

9. Turn off the heat and slowly pour the egg mixture over the pasta while stirring quickly so the eggs thicken into a creamy sauce without scrambling.

10. If the sauce seems too thick, add a splash of the reserved pasta water, adjust the seasonings if needed, and serve immediately with an extra sprinkle of Parmesan.

Equipment Needed

1. An oven with a baking sheet to roast the butternut squash
2. A large mixing bowl to toss the squash in olive oil and seasonings
3. A large pot to boil water and cook the pasta
4. A colander for draining the pasta
5. A large skillet for frying the bacon along with the onions and garlic
6. A cutting board and a sharp knife for chopping the squash, bacon, onion, and garlic
7. A medium bowl and a whisk to combine the eggs, cream, and Parmesan cheese
8. A measuring cup to reserve the pasta water when needed
9. A spatula or wooden spoon to stir the ingredients during cooking

FAQ

Can i substitute pancetta for bacon?

Yeah, you can. They both work great in this recipe and add that smokey flavor that really makes it pop.

How do i know when the butternut squash is done?

It should be tender but not mushy. You can insert a fork to check if it slides in easily.

Should i mix the egg and cream if the pasta is hot?

No, you gotta let the pasta cool down a bit before mixin yours eggs and cream otherwise you'll scramble them.

Can i use a different type of pasta?

Yeah, feel free to experiment with rigatoni or penne if you don't have fettuccine or spaghetti, but keep in mind it might change the texture a little.

How do i adjust the salt and pepper levels?

Start by salting lightly at the beginning and add a pinch of pepper. Taste as you go so the flavors don't get out of hand.

Butternut Squash Pasta Carbonara Recipe Substitutions and Variations

Instead of fettuccine or spaghetti, you can use penne or rigatoni for a different kind of bite.
If you dont have butternut squash, try using cubed sweet potato or even pumpkin since they give a similar sweetness.
If bacon is not your thing, turkey bacon or smoked tofu works pretty well for a lighter twist.
Don’t have heavy cream? Full fat coconut milk or a mix of milk and butter can do the trick.
In a pinch where Parmesan is missing, Pecorino Romano or nutritional yeast can shake things up a bit.

Pro Tips

1. Make sure you roast the squash just until its tender and slightly browned so it keeps a good bite instead of getting mushy. Sometimes I overcook it, so keep an eye on the clock.
2. When cooking the bacon, be careful not to burn it and if theres too much grease, remove some for a cleaner taste. This step really changes the whole flavor already.
3. Slowly stir in the egg mixture after turning off the heat to avoid scrambled eggs. It takes a little bit of care but trust me its worth it.
4. Reserve a cup of pasta water and add bits of it at the end if the sauce seems too thick. It helps bind everything together and gives a nice, silky finish.

Butternut Squash Pasta Carbonara Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

800

kcal

Equipment: 1. An oven with a baking sheet to roast the butternut squash
2. A large mixing bowl to toss the squash in olive oil and seasonings
3. A large pot to boil water and cook the pasta
4. A colander for draining the pasta
5. A large skillet for frying the bacon along with the onions and garlic
6. A cutting board and a sharp knife for chopping the squash, bacon, onion, and garlic
7. A medium bowl and a whisk to combine the eggs, cream, and Parmesan cheese
8. A measuring cup to reserve the pasta water when needed
9. A spatula or wooden spoon to stir the ingredients during cooking

Ingredients

1 lb pasta (fettuccine or spaghetti works great)
1 medium butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil
4 slices bacon (or 4 oz pancetta), chopped
1 small onion, finely chopped
2 cloves garlic, minced
3 large eggs
1/2 cup heavy cream
1 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste

Directions

Preheat your oven to 400°F and toss the cubed butternut squash in olive oil with a pinch of salt and lots of pepper.
Roast the squash in the oven for about 20-25 minutes until its tender and gets a little browned.
While the squash is roasting, bring a big pot of salted water to a boil and cook the pasta until it’s al dente.
In a large skillet, cook the chopped bacon (or pancetta) over medium heat until it looks crispy, then remove most of the fat if there is too much.
Add the finely chopped onion into the bacon and cook it until it gets soft, then mix in the minced garlic and let it stir for about a minute.
Whisk together the three eggs, heavy cream, and grated Parmesan cheese in a bowl; season it up with more salt and plenty of freshly ground black pepper.
When the pasta is done, reserve about a cup of the pasta water and then drain the noodles.
Toss the drained pasta into the skillet along with the roasted butternut squash and the bacon, onion, and garlic mixture.
Turn off the heat and slowly pour the egg mixture over the pasta while stirring quickly so the eggs thicken into a creamy sauce without scrambling.
If the sauce seems too thick, add a splash of the reserved pasta water, adjust the seasonings if needed, and serve immediately with an extra sprinkle of Parmesan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.