Description
A fall-inspired twist on the classic carbonara, featuring roasted butternut squash, crispy bacon, and a rich Parmesan-egg sauce tossed with whole wheat spaghetti for a comforting, savory-sweet pasta dish.
Ingredients
Scale
- 4 cups cubed butternut squash
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 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
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for topping
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving 2–3 tbsp of bacon fat in the skillet.
- Add minced garlic to the skillet and sauté for 1–2 minutes until fragrant. Remove from heat.
- Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk together eggs, Parmesan cheese, and cracked black pepper until smooth.
- Return pasta to the pot (off heat). Quickly add egg mixture, tossing vigorously to create a creamy sauce. Add reserved pasta water a little at a time if needed for consistency.
- Fold in roasted butternut squash, crispy bacon, and sautéed garlic. Toss gently to combine.
- Serve immediately, topped with extra Parmesan and freshly cracked pepper.
Notes
- Work quickly when adding the egg mixture to prevent scrambling.
- For extra creaminess, stir in a splash of heavy cream with the eggs and Parmesan.
- Can substitute pancetta for bacon for a more traditional carbonara flavor.
- Pairs beautifully with a crisp green salad and garlic bread.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roast & Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 170mg
Keywords: butternut squash carbonara, fall pasta recipe, bacon carbonara, roasted squash pasta, creamy Parmesan pasta