NEW FAVORITE DINNER ALERT!
Sorry to shout, but this is SO good — winter comfort food at its finest.
For a long time, traditional carbonara was my solo dinner: quick, comforting, and something I’d make when my partner was away. I assumed Eddie wouldn’t want it as a main because it’s mostly eggs and bacon without chicken or steak.
One night I asked him what he wanted for dinner—his answers are famously indecisive—and he surprised me: “what about carbonara?” My jaw dropped. He insisted it counted as a full meal because bacon and eggs are protein. I didn’t argue.
Carbonara quickly became a comfort-food staple at home: not every week, but often enough that it feels like a go-to. It’s also perfect for breakfast-for-dinner nights because it’s fast and satisfying.
Recently I discovered an even better version: butternut squash carbonara. I managed to cut the cheese in half by blending roasted squash into the sauce. Yes — I swapped some cheese for a vegetable, and it’s brilliant.
If you love winter squash, this will become a favorite. The roasted butternut adds a rich, silky texture and a cozy, earthy flavor that complements the smoky bacon and creamy egg-parmesan sauce. It makes the dish feel heartier and a bit more seasonal.
This version takes a little more time than classic carbonara because you roast and puree the squash, but you can prepare the squash ahead of time—roast on a Sunday or use canned/pureed butternut when pressed for time. That prep makes weeknight assembly fast.
Ready for a cozy, flavorful pasta that still feels indulgent but includes a vegetable? This is it. Below is a clear, easy-to-follow recipe for Butternut Squash Carbonara Pasta that yields four servings.
Butternut Squash Carbonara Pasta
4
Ingredients
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt, plus extra to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 slices bacon, chopped
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves, minced
- 1/2 pound whole wheat spaghetti (or pasta of choice)
- 3 large eggs
- 3/4 cup freshly, finely grated Parmesan cheese, plus extra for topping
- Fresh herbs for sprinkling (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Toss squash cubes with olive oil, salt, pepper and nutmeg. Spread on the sheet and roast 15 minutes, toss, then roast 15 more minutes until tender.
- Puree the roasted squash in a food processor until completely smooth. Transfer to a large bowl and whisk with the eggs and Parmesan until combined and mostly lump-free.
- While the squash roasts, cook the bacon in a large skillet over medium heat until crispy and fat is rendered. Meanwhile, boil salted water and cook spaghetti until al dente.
- Drain bacon with a slotted spoon onto paper towels. Add garlic to the skillet and cook 1 minute. Toss the cooked, drained spaghetti in the skillet with the bacon fat to coat, then remove from heat.
- Immediately pour in the squash–egg–Parmesan mixture and toss quickly and constantly for 3–4 minutes until the sauce becomes creamy and coats the pasta. Stir in bacon and sprinkle with fresh herbs and extra Parmesan. Taste and adjust seasoning if needed. Serve immediately.
Did you make this recipe?
If you try it, tag your photos with #howsweeteats so others can see your version. Enjoy and bon appétit!
Twirl away!