Spaghetti Carbonara with Butternut Squash is a delicious twist on the classic Italian pasta dish. This version combines the rich, creamy carbonara sauce with the sweetness and earthiness of roasted butternut squash, creating a balanced and flavorful dish. It’s perfect for fall or any time you want a comforting yet slightly lighter take on traditional carbonara.
The traditional carbonara sauce is made with eggs, parmesan cheese, pecorino Romano, and crispy pancetta or bacon. This rich and velvety sauce is tossed with hot pasta, allowing the heat to gently cook the eggs, creating a smooth, creamy coating for the spaghetti. The addition of roasted butternut squash adds a touch of sweetness and a beautiful, vibrant color to the dish. The squash is roasted with olive oil, salt, and pepper until caramelized and tender, which complements the savory carbonara sauce perfectly.
To make this dish, you start by roasting the butternut squash while the pasta is cooking. Once the pasta is done, the pancetta or bacon is crisped up in a pan, and the carbonara sauce is quickly made by combining eggs with grated cheese. The roasted squash is then mixed into the pasta along with the crispy pancetta, and the carbonara sauce is added to create a creamy, indulgent dish.
This version of carbonara retains all the comfort of the original while introducing a new layer of flavor. The butternut squash provides a natural sweetness that balances the salty pancetta and the richness of the creamy sauce. The dish is also easy to customize, add fresh herbs like sage or thyme for extra depth, or use a vegetarian bacon alternative for a meatless version.
Spaghetti Carbonara with Butternut Squash is a perfect fall dish that’s easy to make, comforting, and full of flavor. Whether you’re looking to impress guests or just want a cozy dinner, this dish is sure to satisfy.
Ingredients
- 12 oz spaghetti or pasta of choice
- 1 cup butternut squash peeled and cubed
- 4 egg yolks room temperature
- 1 cup grated Parmesan cheese freshly grated
- 4 oz pancetta cubed
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon black pepper freshly ground
- to taste salt
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 20 minutes or until tender.
- While the squash is roasting, cook the spaghetti according to package instructions. Reserve 1 cup of the pasta cooking water and drain the rest.
- In a large skillet over medium heat, cook the pancetta until crispy. Add the minced garlic and cook for an additional minute.
- In a bowl, whisk together the egg yolks, grated Parmesan cheese, and black pepper.
- Add the roasted squash and cooked spaghetti to the skillet with pancetta. Remove from heat.
- Quickly mix in the egg and cheese mixture, stirring continuously to coat the pasta without scrambling the eggs. Add reserved pasta water as needed to achieve desired creaminess.
- Serve immediately with extra Parmesan and black pepper if desired.
Wow—this is comfort food with a twist. The squash makes it creamy without feeling heavy, and the pancetta/pepper combo is spot on.
This was a disaster! The eggs scrambled instead of making a sauce. Not sure I followed it right.
I used pre-grated Parmesan (oops). It tasted fine, but it didn’t melt as smoothly, so the sauce was thicker and less silky. Fresh cheese is worth it.
Followed it pretty closely—only thing is my sauce thickened a bit too fast. Maybe I should’ve kept more pasta water ready. Still tasted great though!
Nice! Yeah, keeping that pasta water really close by helps a ton—carbonara sauces can thicken fast once the egg hits the heat. Next time, try taking the pan off the heat a little earlier and dribble in the water while stirring until it looks glossy.
Will try it but not sure if I like squash. Easy step tho, so I hope it turns out good!
Squash? Eww! But hey, maybe it will surprise you. We’ll see!
I was skeptical about squash too, but it’s super tasty in this! Good luck!
Loved it. My kid asked for seconds and said it tasted like “fall.” I did use pre-cubed squash to save time and it still worked.
Not gonna lie I was nervous about the eggs. Like… raw yolks + warm pasta is a recipe for scramble town. But if you did it without curdling, ok I’ll try it. Also 20 min at 400°F for cubed squash feels a little fast? Maybe my oven runs hot.
Aww “tasted like fall” is the best review 😄 Pre-cubed squash is totally the move—glad it still came out creamy with the yolks.
Not gonna lie, I thought I’d mess up the eggs part. But removing from heat and stirring fast saved me. Great comfort food.
Yes!! I’ve totally scrambled carbonara before—turning it off the heat first is the move. Love that the butternut squash makes it extra cozy.
This is SUCH a clever twist on carbonara. The roasted squash adds this sweet, silky vibe and the pancetta is perfectly salty. I added a little extra pepper and it was restaurant-level.
My oven runs hot so 20 min wasn’t enough; I had to roast longer until it was really tender. Other than that, solid.
I was skeptical about putting butternut in carbonara, but it actually works. I used a bit more pasta water and it came together silky.