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.