Butternut Squash Carbonara Pasta Recipe

sarahscucinabella
  • butternut squash carbonara pasta Winter squash is everywhere these days! Grab a butternut squash at the store and use it to make this fabulous bacon-and-egg pasta dish. Butternut Squash Carbonara Pasta is perfect for the chilly weather; your family will love the thick, creamy sauce dotted with salty bacon and sweet roasted butternut squash.

    Butternut Squash Carbonara Pasta Recipe

    Winter squash is everywhere these days! Grab a butternut squash at the store and use it to make this fabulous bacon-and-egg pasta dish. Butternut Squash Carbonara Pasta is perfect…

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    Published:
    Prep Time:
    Cook time:
    Servings: 4

    Ingredients:

    • diced butternut squash (about ½-inch): 2 cups
    • extra virgin olive oil: 1 teaspoon
    • kosher salt: 1 teaspoon
    • pepper: ½ teaspoon
    • pasta (such as bowtie pasta): ½ pound
    • bacon (about 3 ¼ ounces), chopped: 4 slices
    • garlic, minced: 2 cloves
    • eggs, lightly beaten: 2 large
    • kosher salt: ¼ teaspoon
    • crushed red pepper flakes: ¼ teaspoon
    • freshly grated Romano cheese: ½ cup

    Directions:

    Step 1: Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Toss the butternut squash with olive oil, salt and pepper and spread out on the baking sheet. Bake for 20-25 minutes, stirring once, until golden brown.

    Butternut Squash Carbonara Pasta Recipe

    Step 2: Set a pot of water to boiling on the stove and cook the pasta according to package directions.

    step-2-Butternut-Squash-carbonara-pasta-recipe

    Step 3: While it's cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon.

    step-3-Butternut-Squash-carbonara-pasta-recipe

    Step 4: Drain both the bacon and the garlic scapes on a paper towel.

    Step 5: Meanwhile, whisk together the eggs, salt and red pepper flakes.

    Step 6: When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don't let it overcook or it will be gloppy.

    step-4-Butternut-Squash-carbonara-pasta-recipe

    Step 7: Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don't add it all at once or it won't mix throughout the pasta as well (since it will clump).

    Serve immediately.

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