Butternut Squash Spaghetti Carbonara.
NEW FAVORITE DINNER ALERT!
Sorry to shout. It’s just SO good. Winter food at it’s finest!
For a long time, carbonara was my home alone meal. My single girl meal, which just meant that I made it when Eddie was traveling or out for dinner without me. I figured he would NEVER go for carbonara because there isn’t chicken or steak or another kind of meat aside from crumbled bacon.
One day (or night), I had no idea what to make for dinner and was asking him for suggestions. This is usually a huge fail because if Eddie has just eaten, he can’t see to his next meal. His go-to answer is, “I just ate, I’m not hungry, so I don’t know what I want.” (Even if 31 minutes later he is STARVING OMG THE WORLD IS ENDING.)
That’s also one of the reasons that menu planning can be tough in our house because he prefers not to commit to five different kinds of meals in one day, but I can handle that. Since I have a general idea of his favorites, I can often menu plan with success.
That one day, the one day I asked him what we should have for dinner, he came back with… “what about carbonara?”
Um, what? My jaw dropped. What did he even MEAN carbonara? Was this a trick question? Was he going to request carbonara with grilled chicken? When I asked if he was serious, if he wanted it as an actual full meal and not as a side dish, he was like… “yeah. I mean it’s all bacon and eggs, so that’s protein.”
Boom. Problem solved.
I mean, of course I knew that, but many other dishes I try to serve him with just bacon or eggs? Usually require a big old steak or something. Not to mention, did he even realize how much cheese was actually in carbonara? I had no idea.
But I certainly wasn’t telling him.
So it’s become a serious comfort food staple in our house. Not a week staple or anything, but a comfort food staple – and something that I even make in lieu of breakfast for dinner because it’s just SO easy.
So so simple.
And now, I’ve found an even more delicious version if that’s possible. I found a way to remove half of the cheese from the recipe – which, let’s be real, there is still a BOATLOAD of cheese in this recipe – but HALF the cheese? I swapped it for butternut squash.
Oh god. I SWAPPED CHEESE FOR A VEGETABLE.
Halp me. Next thing you know I’m going to be dipping pepper slices in hummus and throwing my pita chips away.
If you’re a crazy fan of squash like we are, you will absolutely love this. The squash adds a wonderful richness to the pasta in a “wintery” way. I mean, carbonara is rich enough as it is, but this adds richness in a vegetably way. A little spice, a little more heartiness, a little more warming that just regular carbonara.
The only downside here is that this recipe does require more time than traditional carbonara since you’re roasting and pureeing squash. You can always do that part ahead of time though. It can be a part of your menu planning on Sundays or if you’re really crunched for time, you could use pureed butternut squash.
I have all the solutions for you, trust me.
Pretty sure you have dinner tonight!
Butternut Squash Carbonara Pasta
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 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
- 3 large eggs
- 3/4 cups freshly finely grated parmesan cheese plus extra for topping
- extra salt + pepper for taste if needed
- fresh herbs for sprinkling
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- Toss the squash cubes with the olive oil, salt, pepper and nutmeg. Spread them out on the baking sheet and bake for 15 minutes, then toss and bake for 15 more, or until tender when pierced with a fork.
- Add the squash (and any olive oil drippings) to a food processor and blend until completely pureed and smooth. Once smooth, add the squash to a large bowl with the eggs and parmesan cheese. Whisk until combined and most of the lumps have been smoothed out.
- While the squash is roasting, you can heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. At this time, you can also boil the water for the spaghetti and cook it.
- Remove the bacon from the skillet with a slotted spoon and place it on a paper towel to drain the grease. Place the garlic in the skillet and cook for 1 minute. Add the spaghetti to the skillet and toss it well in the bacon fat with kitchen tongs – you want it to be throughly coated. Remove the skillet from the heat.
- Pour in the squash/egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for about 3 to 4 minutes or so. Stir in the bacon into the pasta and sprinkle with fresh herbs. Top with extra cheese. Taste and season additionally if you’d like. Serve immediately!
Did you make this recipe?
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44 Comments on “Butternut Squash Spaghetti Carbonara.”
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I am on board with this ???? happy friday!
It’s been so long since I last made some pastas! x
Jessica — NinetyCo
YAAASSS hunni!!!! weekend food right hurrrr
Where can I find the plate that is pictured??
hi! it’s from crate and barrel: http://www.crateandbarrel.com/kita-dinner-plate/s416746
I love this idea! It reminds me of your butternut squash and bacon risotto, which was FAB. Can’t wait to try this!
I am giggling over your story about your husband not liking to commit to meals. My husband is the SAME way, and it drives me nuts. I am always hungry, so I can think about the next meal WHILE I’m eating the previous meal. He isn’t that way. But it sounds like I’m not alone!
AND this sounds INCREDIBLE! I wish my husband liked carbonara, but alas, he saw it being made table side one time at a restaurant, saw the egg, and won’t touch it now. Ugh. If he only knew that it doesn’t taste like scrambled eggs! Just oh so rich. But this sounds amazing, and will most likely be a home alone meal for me.
Your carbonara recipe from ages ago was the first one I ever tried. This looks incredible!! I’m glad Eddie is finally on the carbonara train, haha. :)
This looks delicious! I need this in my next weeks menu plan!
The Happy Flammily
http://bit.ly/2jEd6V2 (Latest post)
Yum this looks wonderful! If I want to go the pureed squash route, how much would you recommend? 2 cups or? Thanks in advance!
I’m thinking about 3/4 to 1 cup!
Any ideas on how to make this vegetarian (ie. what to sub out the bacon for)? This looks absolutely incredible, and I know a lot of the flavor must come from the bacon!
ditto this question!
Ditto! Would love to make this vegetarian. Looks amazing!
Coconut bacon? https://minimalistbaker.com/easy-coconut-bacon/
This looks absolutely delicious! I can’t wait to try!
This looks so yummy. I have read through it a couple of times but cannot find when to add diced garlic. I am assuming it get cooked with the bacon? I doubt it should be roasted with the squash.
Anyway, I am planning on making this tonight…just bought bacon and pasta and I am ready to go.
ack sorry nancy!! i add it in right after i take the bacon out, before the pasta goes in the skillet. i fixed it in the recipe – thanks! i hope you enjoy! :)
This looks great! We love your cauliflower and brussel sprouts carbonaras already and this one looks just as relish! Can’t go wrong with butternut.
Would you mind sharing your favorite traditional carbonara recipe?
Would pumpkin purée (non spiced) work?
Absolutely making this!!!!
total brilliance! I’m not surprised this is a staple – may well be in my house too – delicious!
Looks amazing! Planning on preparing this tonight. The recipe calls for 2 eggs, but in the photograph there is 3… how many should I use?
oops it’s 3! i fixed it!
Yum! That looks so delicious!
I should DEFINITELY have measured my squash before roasting – I made far too much squash purée! Which made the sauce too thick, and then I wasn’t sure the egg was sufficiently cooked by the heat of the pasta. I’m not terribly worried for myself so I tried some and the flavor profile was amazing! But it made me too nervous to serve it to the kiddos. I’ll be making this again more carefully! I think I’ll freeze the puréed squash in 1 c portions so that I have the right amount in the future.
Another yummy (and slightly healthier twist) would be to use spiralized butternut squash noodles! Of course that might mean that you just have to replace the missing cheese…
Looks and sounds amazing! And your photos, holy moly, I’ll be making this soon!
I made this today! Holy YUM!! Toddler and husband approved and SO easy to make. I recently found your blog. I’m so happy I did. Thanks for all you do!
Oh how I need this on our table! I buy butternut squash just about every other day! I mostly use it in our smoothies. This looks so yummy! I think my husband would go for it too.
Thank you! And by the way, your emails always make me happy!
Stay at home mom Kelly Richards from New York after resigning from her full time job managed to average from $6000-$8000 a month from freelancing at home… This is how she done it
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I made this last night and it was AMAZING! Plus I didn’t feel as bad going back for seconds because butternut squash is healthy ;-)
Just wanted to say that I made this dish for my bf and I on Valentine’s day and omg was it delicious!!! I will definitely be making it again! We both absolutely loved it!
Thanks for the fab recipe!
I like spaghetti, thanks for the tips
Just made this tonight and it was delicious! I even think the boyfriend, who normally hates butternut squash will enjoy it when he gets home from work. Great way to have a good comfort food meal while stil including some veggies!
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Made this for lunch and it was delicious. I will be eating leftovers for days! I also added a sauteed white onion.