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Butternut Squash Pasta Carbonara topped with bacon, parmesan, and fresh herbs in a white bowl

Butternut Squash Pasta Carbonara

Emily Wilson
This creamy Butternut Squash Pasta Carbonara is a cozy, egg-free twist on a classic. Sweet roasted squash blends into a velvety sauce, paired with crispy bacon, sage, and parmesan for the perfect fall comfort meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 5 bowls
Calories 571 kcal

Equipment

  • Skillet
  • Blender
  • Large pot
  • Colander
  • Cutting Board

Ingredients
  

Main Ingredients

  • 6 slices bacon chopped
  • 1 tbsp fresh sage finely chopped
  • 1 small yellow onion chopped (1 heaping cup)
  • 1 piece butternut squash 1¾ lb, peeled, seeded, and diced into ½-inch cubes (about 4 cups)
  • 3 cloves garlic minced
  • 1 can low-sodium chicken broth 14.5 oz
  • 1 pinch ground nutmeg
  • 1/4 cup heavy cream or half and half
  • 14 oz dry linguine
  • 1/3 cup parmesan cheese finely shredded, plus more for serving
  • salt and black pepper to taste

Instructions
 

  • Cook bacon in a skillet over medium heat until crisp. Add sage, stir to coat, then transfer bacon and sage to a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the skillet.
  • Sauté onion in the skillet for 2 minutes. Add squash, season with salt and pepper, and cook for 7 minutes. Add garlic and cook 2 minutes more.
  • Pour in chicken broth, add nutmeg, and simmer until reduced by half, about 15 minutes.
  • Cook linguine until al dente. Reserve 1 cup of pasta water before draining.
  • Let squash mixture cool slightly, then blend with cream until smooth. Work in batches if needed.
  • Combine pasta, sauce, and reserved pasta water in the skillet. Cook over medium heat, tossing until well coated. Stir in parmesan and season to taste.
  • Serve topped with bacon, sage, and extra parmesan.

Notes

For a vegetarian version, substitute bacon with mushrooms or smoked tempeh. Frozen or pre-cut squash can save time. Reheat gently on the stovetop with a splash of liquid to preserve texture.
Here is an approximate nutritional breakdown per serving based on five portions:
  • Calories: 570
  • Fat: 18 grams
  • Saturated Fat: 7 grams
  • Cholesterol: 38 milligrams
  • Sodium: 320 milligrams
  • Potassium: 920 milligrams
  • Carbohydrates: 83 grams
  • Fiber: 6 grams
  • Sugars: 7 grams
  • Protein: 16 grams
  • Vitamin A: 17000 IU
  • Vitamin C: 36 milligrams
  • Calcium: 190 milligrams
  • Iron: 2.5 milligrams
Keyword Butternut Pasta Sauce, Butternut Squash Pasta Carbonara, Fall Pasta Recipes, Squash Carbonara, Vegetarian Butternut Squash Carbonara