Winter squash carbonara pasta is one of the absolute best pasta dishes I’ve ever made! If you’re a lover of traditional carbonara, you are going to go crazy over this winter version made creamy with the addition of roasted butternut squash!
The amazing aroma coming from the squash roasted away in the oven with a little cinnamon is incredible. But just imagine that flavour in your mouth! It’s that familiar warm winter flavour we all know and love. Once roasted, the squash goes for a quick spin in a food processor and turns into an amazingly thick and creamy sauce, with NO CREAM!
Top up this pasta with crispy bacon, an abundance of freshly grated Parmesan cheese, chopped sage, and lots of black pepper. Every bite packs SO MUCH FLAVOR. I can think of no better way to spend an winter evening than wrapped up in a bowl of this pasta. Winter comfort food at it’s finest!
If you’re a lover of traditional carbonara, you are going to go crazy over this winter squash carbonara pasta made creamy with roasted butternut squash!
- 1/2 large butternut squash, peeled and chopped into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 8 slices bacon, chopped
- 1/2 large onion, cut into 1-inch pieces
- 2 tablespoons sage, chopped (plus more for garnish)
- 1 lb. linguine pasta
- 2 egg yolks
- 1/2 cup Parmesan cheese, grated (plus more for garnish)
- Preheat oven to 400 F.
- Place butternut squash on a rimmed baking sheet. Add olive oil, salt, black pepper, garlic powder, onion powder, and cinnamon. Toss to combine. Roast until tender, approximately 20-25 minutes. Remove and let cool slightly.
- While the squash is cooking, heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain.
- Remove all but 1 tablespoon of bacon fat in the skillet. Add onion and cook for about 6-8 minutes until translucent. And chopped sage and cook for one more minute. Turn off heat and set aside.
- Cook pasta in a large pot of boiling salted water in accordance with package instructions. Drain, reserving 1 cup of the pasta cooking water.
- Add the slightly cooled squash to a food processor and puree until smooth. Slowly drizzle in 1/4 cup of reserved pasta water, pulse and set aside.
- Add squash purée, egg yolks, and Parmesan cheese into the skillet with onion and sage. Use a whisk to combine while everything is still warm — it will slightly cook the eggs. Add pasta and bacon and toss to combine. (If pasta sauce is too thick, slowly drizzle in more of the reserved cooking liquid).
- Plate pasta on individual plates or in bowls and top with additional Parmesan cheese, chopped sage, and LOTS of freshly grated black pepper (it makes the dish!). Serve immediately.
If the pasta sauce is too thick, thin it out as much as you like with more reserved pasta water.