Butternut Squash Pasta Carbonara Recipe

1
2
3
4
5
5 from 1 vote
Jump To Recipe
Avatar Author's default profile picture
Leroy Hunter Modified: March 23, 2022
Butternut Squash Pasta Carbonara Recipe

How To Make Butternut Squash Pasta Carbonara

Serving carbonara at Thanksgiving? This butternut squash pasta carbonara recipe is rich and creamy with balanced flavors from the squash, bacon, and sage.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour

Serves:

Ingredients

  • 6slicesbaconchopped
  • 1tbspfresh sagefinely chopped
  • 1smallyellow onionchopped
  • 1 butternut squashpeeled, seeded and diced into 1/2-inch cubes
  • salt
  • black pepperfreshly ground
  • 3clovesgarlicminced
  • 1canlow-sodium chicken broth
  • 1pinchground nutmeg
  • ¼ cupheavy cream(or half and half for a lighter option)
  • 14ozdry linguine
  • cupparmesan cheesefinely shredded, plus more for serving

Instructions

  1. Cook bacon in a 12-inch non-stick skillet over medium-high heat until browned and crisp, add sage and toss to coat in drippings.

  2. Remove bacon and sage from skillet while leaving 2 tablespoons rendered bacon fat in skillet, transfer bacon and sage to a plate lined with paper towels, set aside.

  3. Add onions to drippings in skillet and saute over medium-high heat 2 minutes, then add squash, season with salt and pepper and cook, tossing occasionally 7 minutes (onions should be beginning to brown lightly).

  4. Add in garlic and cook, tossing occasionally, 2 minutes longer. Pour in chicken broth, sprinkle in nutmeg and bring to a boil then reduce heat and allow to simmer until broth has reduced by half, about 15 minutes.

  5. Meanwhile, cook linguine to al dente in a large pot of salted water according to directions on package. Drain and reserve 1 cup pasta water.

  6. Let simmered squash mixture cool for a few minutes then transfer mixture to a blender (reserve skillet) and add cream to blender, cover with lid then remove lids center insert. While holding a folded kitchen towel over lid blend mixture until smooth.

  7. In reserved skillet combined drained pasta, pureed squash mixture, and ¼ cup reserved pasta water.

  8. Cook over medium heat, tossing and adding in more pasta water to thin as needed, until sauce coats pasta, about 2 minutes.

  9. Toss in ⅓ cup parmesan, season with salt and pepper to taste. Plate and serve pasta topped with parmesan, bacon, sage and more pepper.

Nutrition

  • Calories: 1876.10kcal
  • Fat: 142.32g
  • Saturated Fat: 84.38g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 43.11g
  • Polyunsaturated Fat: 6.98g
  • Carbohydrates: 76.28g
  • Fiber: 3.93g
  • Sugar: 11.07g
  • Protein: 75.21g
  • Cholesterol: 450.15mg
  • Sodium: 2400.19mg
  • Calcium: 1978.44mg
  • Potassium: 707.76mg
  • Iron: 3.34mg
  • Vitamin A: 1295.04µg
  • Vitamin C: 3.54mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Cookies

Blueberry Cream Cheese Cookies with a Lemon Glaze Recipe

Perfect moist and puffy cookies with fresh blueberries bursting inside.  These cookies are a mix between a blueberry muffin and a soft and chewy cookie.  Drizzled in a lemon glaze, these will become a new favorite!
20 mins

Pasta

Butternut Squash Goat Cheese Pasta Recipe

Sweet, savory, this goat cheese pasta with roasted butternut squash is a delicious meal for fall. Arugula and pine nuts add flavors and texture to the dish.
40 mins

Sandwich

Shrimp Salad Sandwich Recipe

You don't know creamy and refreshing dish until you try this shrimp salad sandwich! Each bite offers plump shrimp between tender rolls.

47 mins
Comments

Leave a comment

Replying to