Butternut Squash Carbonara Pasta
You’ll fall head over heels for this butternut squash carbonara! It’s like regular carbonara got a cozy autumn makeover.
I mix sweet butternut squash with crispy bacon and fresh sage to make something special. The squash turns into this creamy sauce that hugs every piece of pasta. You don’t need to be a fancy chef to make this – it’s easier than you think!
This dish makes your kitchen smell amazing and tastes even better. Perfect for chilly nights when you want something warm and comforting that makes everyone happy at the dinner table.
Why You’ll Love Butternut Squash Carbonara
This pasta dish hits all the right spots and makes dinner feel like a warm hug on your plate.
- Creamy Goodness: The squash melts down into the silkiest sauce without being heavy or thick
- Fall Vibes: Sage and nutmeg make your whole house smell like autumn magic.
- Bacon Magic: Crispy bacon bits add that perfect crunch and smoky taste you crave.
- Easy Changes: Swap things around to fit what you like or what’s in your fridge.
- Make It Early: You can prep parts ahead so dinner comes together super fast.
This cozy dish pairs perfectly with other fall pasta favorites like Butternut Squash Sausage Pasta and Baked Feta Butternut Squash Pasta.
Ingredients You’ll Need
These simple ingredients work together like a dream team to make your taste buds dance. Check my recipe card below for exact amounts.
- Bacon: Makes everything taste better and adds that crispy texture we all love.
- Fresh Sage: Gives you those earthy, cozy flavors that scream fall in every bite.
- Yellow Onion: The secret base that makes everything taste rich and sweet when cooked.
- Butternut Squash: Your star player that becomes the most amazing creamy sauce ever.
- Garlic: Because garlic makes everything better – no questions asked, right?
- Low-Sodium Chicken Broth: Helps cook the squash and adds extra yummy flavor throughout.
- Ground Nutmeg: Just a tiny pinch makes the squash taste warm and special.
- Heavy Cream: Takes the sauce from good to “wow, this is incredible” level.
- Linguine Pasta: The perfect noodle shape that grabs onto all that creamy sauce.
- Parmesan Cheese: Adds that sharp, nutty taste that makes everything come together perfectly.
How to Make Butternut Squash Carbonara
Follow these simple steps and you’ll have restaurant-quality pasta that’ll make your family think you’re a kitchen superstar!
Step 1: Cook the Bacon Base
Heat your big skillet over medium-high heat and toss in 6 ounces chopped bacon. Let it sizzle for 5-7 minutes until it’s golden and crispy. Add 1 tablespoon fresh sage and mix it around in the bacon fat for 30 seconds until it smells amazing.
Step 2: Prepare the Aromatics
Take out the bacon and sage, but leave 2 tablespoons bacon fat in your pan. Add 1 cup diced yellow onion and cook for 2 minutes until it gets soft and starts turning golden brown around the edges.
Step 3: Cook the Butternut Squash
Now add 4 cups diced butternut squash to your onions. Sprinkle with salt and pepper, then cook for 7 minutes. Stir it around so the squash gets a little caramelized and your onions turn light brown.
Step 4: Add Garlic and Liquid
Mix in 3 minced garlic cloves and cook for 2 minutes until your kitchen smells incredible. Pour in 14.5 ounces chicken broth and add a pinch of nutmeg. Let it bubble up, then turn down the heat and simmer for 15 minutes.
Step 5: Cook the Pasta
While your squash is bubbling away, bring a big pot of salted water to boil. Cook 14 ounces linguine just like the box says until it’s al dente. Save 1 cup pasta water before you drain everything – trust me on this one!
Step 6: Make the Sauce
Let your squash mixture cool down a bit, then dump it in your blender with 1/4 cup heavy cream. Blend until it’s silky smooth. If your blender is small, do it in two batches so you don’t make a hot mess.
Step 7: Combine and Finish
Put your smooth sauce back in the pan with your drained pasta and 1/4 cup pasta water. Toss everything over medium heat for 2 minutes. Add more pasta water bit by bit until the sauce coats your pasta like a dream.
Step 8: Final Touches
Take it off the heat and mix in 1/3 cup Parmesan cheese until it melts in. Taste it and add salt and pepper if you need to. Serve it up with your bacon, crispy sage, and extra cheese on top. YUM!
Tips for the Best Butternut Squash Carbonara
These little tricks will take your pasta from good to “holy moly, this is the best thing ever!”
- Save Time: Buy pre-cut squash from the store – life’s too short to spend forever peeling and chopping.
- Pasta Water Works: Keep extra starchy pasta water handy because you might need more than you think.
- Be Safe: Only fill your blender halfway with hot stuff, or you’ll have a kitchen disaster on your hands.
- Keep It Cool: Use medium heat when mixing everything together so your sauce stays smooth and creamy.
- Perfect Timing: Start your pasta water when the squash starts simmering – everything will be ready at once.
- Cheese Trick: Turn off the heat before adding cheese so it melts nicely instead of getting all clumpy.
Variations and Substitutions
Mix things up and make this recipe your own – cooking should be fun, not a rigid rulebook you have to follow!
- No Meat Version: Skip the bacon and use sautéed mushrooms or toasted pine nuts for that rich, meaty taste.
- Go Lighter: Use half-and-half instead of cream and less cheese if you want fewer calories.
- More Protein: Throw in some cooked Italian sausage, grilled chicken, or pancetta for extra heartiness.
- Different Noodles: Try pappardelle, rigatoni, or even gnocchi – they all work great with this sauce.
- Mix Up Herbs: Fresh thyme, rosemary, or oregano instead of sage gives you totally different flavors.
- Cheese Switch: Try pecorino romano, gruyere, or fontina instead of parmesan for new taste adventures.
Make-Ahead and Storage Tips
Planning ahead makes this fancy dish doable on busy weeknights when you’re running around like a chicken with its head cut off. You can cook and blend your squash mixture up to two days early and just keep it covered in your fridge.
Cook your bacon and sage the morning you plan to serve it – just store them in a container on your counter. Leftovers keep in the fridge for 3 days, but the sauce gets thick when it’s cold.
When you reheat it, add a splash of broth or pasta water to loosen it up. Heat it slowly on low heat and stir constantly. Don’t freeze this dish because dairy sauces get weird and grainy when you thaw them out.
Recipe FAQs
Can I use frozen butternut squash instead of fresh?
Sure thing! Just thaw it completely and pat it really dry with paper towels. You don’t want extra water, making your sauce all watery and sad.
What pasta shapes work best for this?
Long noodles like linguine, fettuccine, or pappardelle are perfect. But short pasta like rigatoni or penne works great too – they grab onto the sauce really well.
How long does leftover butternut squash carbonara keep in the fridge?
It stays good for three days if you store it properly. The sauce will get thick, so you’ll need to add liquid when you reheat it.
What to serve with butternut squash carbonara?
I love it with a simple arugula salad, some garlic bread, roasted Brussels sprouts, or green beans. Keep the sides simple so this pasta can shine.
Can I substitute the bacon?
Of course! Try pancetta, prosciutto, or Italian sausage for meat lovers. For vegetarians, roasted mushrooms and pine nuts are incredible alternatives.
Butternut Squash Carbonara Pasta
Ingredients
- 6 ounces bacon chopped
- 1 tablespoon fresh sage finely chopped
- 1 medium yellow onion diced
- 4 cups butternut squash peeled and cubed
- 3 cloves garlic minced
- 14.5 ounces low-sodium chicken broth
- 1 pinch ground nutmeg
- 1/4 cup heavy cream
- 14 ounces linguine pasta
- 1/3 cup parmesan cheese grated
- salt and black pepper to taste
Instructions
- Cook bacon base: Heat your big skillet over medium-high heat, cook chopped bacon until crispy, add sage, and toss in the bacon fat for thirty seconds until it smells amazing.
- Make aromatics: Take out bacon and sage, but leave two tablespoons bacon fat in your pan, add diced onion, and cook for two minutes until soft and golden.
- Cook butternut squash: Add cubed squash to your onions, sprinkle with salt and pepper, cook seven minutes, stirring now and then, until squash caramelizes and onions brown lightly.
- Add garlic mix: Stir minced garlic into your squash mixture, cook two minutes until it smells incredible, pour in chicken broth and nutmeg, bubble it up then simmer fifteen minutes.
- Make pasta: Cook linguine in a big pot of salted boiling water just like the box says until al dente, save one cup pasta water before draining everything.
- Make smooth sauce: Let squash mixture cool a bit, put it in your blender with heavy cream, blend until completely smooth and silky, work in batches if needed.
- Put it together: Put your smooth sauce back in the pan with drained pasta and quarter cup pasta water, toss over medium heat for two minutes, adding water as needed.
- Finish and serve: Remove from heat, mix in grated Parmesan until melted. Taste and add salt and pepper as needed. Serve topped with bacon, sage, and extra cheese immediately.
Notes
- Pre-cut butternut squash from the store saves you tons of time and your fingers from all that peeling and chopping work.
- Save extra pasta water beyond what I said because you might need more to get that perfect creamy sauce that coats your noodles.
- Only fill your blender halfway with hot stuff, or you’ll have a dangerous mess when the lid pops off from pressure buildup.
- Turn off your heat before adding Parmesan cheese so it melts smoothly instead of getting stringy and weird-looking.
- This recipe doubles perfectly for big groups, but cook your bacon in batches so each piece gets crispy and golden brown.
