Butternut Squash Pasta Carbonara Recipe

I’m obsessed with Butternut Squash Pasta Carbonara, my fall staple that pairs butternut squash, pancetta, eggs and Pecorino Romano with spaghetti, reserved pasta water, fresh sage and cracked black pepper, plus a grating of extra cheese for serving. A simple pantry-minded recipe I return to whenever squash season arrives.

I first made this Butternut Squash Pasta Carbonara on a rainy October night and it pretty much became my go to. Roasted cubes of butternut squash tumble through long spaghetti while crisped pancetta gives that salty snap I always want.

The sauce is just eggs with an extra yolk whipped together with lots of finely grated Pecorino Romano and a splash of reserved pasta cooking water to make everything deliciously creamy even without fuss. A drizzle of olive oil for roasting, a dab of butter if you want it extra silky, and a few fried sage leaves for crunch finish it off.

It tips its hat to classic Pasta Carbonara but also lives among other Butternut Recipes and is close kin to things like Butternut Squash Linguine or heartier sausage versions. I swear it’s richer than you expect and kinda stupid easy to pull off, so give it a try and tell me what you think.

Why I Like this Recipe

1. I love how the roasted butternut turns sweet and caramelized, it gives the whole dish a cozy fall flavor that hits you in the first bite.
2. I like that the sauce gets creamy and glossy from just eggs, cheese and starchy pasta water, no heavy cream needed, it feels kind of like a kitchen trick.
3. I enjoy the crunchy contrast from crisp pancetta and fried sage against soft pasta and tender squash, it makes every mouthful interesting.
4. I like that it is easy enough for a weeknight but still feels special, like you made something impressive without too much fuss.

Ingredients

• Butternut squash: Sweet, creamy, adds vitamin A and fiber, balances salty elements, roasts into caramelized bites.
• Spaghetti: Carbs for energy, holds sauce well, simple pantry staple, not much protein.
• Pancetta or guanciale: Rich, salty pork fat that flavors everything, adds protein but also lots of fat.
• Eggs: Create silky carbonara sauce, give protein and richness, use room temp for best texture.
• Pecorino or Parmesan: Sharp, salty cheese that makes sauce tangy, packs calcium and umami punch.
• Olive oil and butter: Olive oil adds fruitiness for roasting, butter smooths sauce and makes it silkier.
• Sage: Fried sage leaves crisp up, add an aromatic bitter herb note, fragrant finish.

Ingredient Quantities

• • 1 small butternut squash (about 1 to 1.5 lb 450 to 700 g), peeled seeded and cut into 1/2 inch cubes

• • 12 oz 340 g spaghetti or long pasta of your choice

• • 4 oz 115 g pancetta or guanciale, diced

• • 2 large eggs plus 1 large egg yolk

• • 3/4 cup 75 g finely grated Pecorino Romano or Parmigiano Reggiano, plus extra for serving

• • 1 to 2 tbsp olive oil for roasting and cooking

• • 1 tbsp unsalted butter optional, for extra silkiness

• • 1 small shallot finely minced or 1 garlic clove minced optional

• • Salt for the pasta water (about 1 tbsp kosher salt or to taste)

• • Freshly ground black pepper to taste, about 1 tsp

• • 1/2 to 1 cup reserved pasta cooking water to loosen the sauce

• • 6 to 8 fresh sage leaves optional, for frying crisp

• • Fresh parsley chopped for garnish optional

How to Make this

1. Preheat oven to 425 F (220 C). Toss the 1 small butternut squash cubes with 1 tbsp olive oil and a pinch of salt, spread on a rimmed baking sheet and roast 20 to 25 minutes until edges are caramelized, flipping once.

2. Bring a large pot of water to a boil, add about 1 tbsp kosher salt, and cook 12 oz (340 g) spaghetti until al dente per package directions.

3. While the pasta cooks, heat a large skillet over medium and add the 4 oz (115 g) diced pancetta or guanciale with 1 tbsp olive oil only if the meat is lean. Cook until crisp and fat is rendered, 6 to 8 minutes.

4. If using, add 1 small minced shallot or 1 minced garlic clove and 1 tbsp butter to the pan and cook 30 to 60 seconds until fragrant but not brown; reserve any crispy bits. To make sage chips, fry 6 to 8 sage leaves in the fat for 15 to 30 seconds until crisp, then drain on paper towel.

5. In a bowl whisk 2 large eggs plus 1 yolk with 3/4 cup (75 g) finely grated Pecorino Romano or Parmigiano and about 1 tsp freshly ground black pepper until smooth. Set aside.

6. Before draining, reserve 1/2 to 1 cup of the hot pasta cooking water. Drain the pasta quickly and add the hot pasta to the skillet off the heat so the eggs won’t scramble.

7. Add the roasted squash to the pan with the pasta and pour the egg and cheese mixture over everything. Toss and stir vigorously, adding reserved pasta water a few tablespoons at a time until the sauce becomes glossy and creamy, using between 1/2 and 1 cup as needed.

8. Taste and adjust seasoning with more black pepper and a little salt if needed (the cheese and pancetta are salty, so taste first). If the sauce is too thin add a spoonful more cheese, too thick add more pasta water.

9. Serve immediately topped with extra grated cheese, the fried sage leaves and chopped fresh parsley if you like. Eat right away for the creamiest result.

Equipment Needed

1. Oven and oven rack
2. Rimmed baking sheet (or baking tray)
3. Parchment paper or silicone baking mat (optional)
4. Vegetable peeler and sharp chef knife
5. Cutting board
6. Large pot for pasta
7. Colander or pasta strainer
8. Large skillet (10 to 12 inch)
9. Tongs or pasta fork
10. Wooden spoon or heatproof spatula
11. Small bowl for whisking eggs and yolk
12. Whisk or fork
13. Measuring cups and spoons
14. Box grater or microplane for cheese
15. Measuring cup or ladle to reserve pasta water
16. Slotted spoon or spider for frying sage / removing crispy bits
17. Paper towels for draining fried sage and blotting pancetta
18. Serving bowls and forks

FAQ

Butternut Squash Pasta Carbonara Recipe Substitutions and Variations

• Butternut squash: swap with roasted sweet potato cubes, pumpkin or kabocha squash, or roasted carrots for a sweeter, less creamy bite
• Pancetta or guanciale: use diced bacon, chopped prosciutto, smoked tempeh, or cremini/shiitake mushrooms sautéed with a splash of soy sauce for a vegetarian option
• Eggs (2 eggs + 1 yolk): for vegan/egg-free try silken tofu blended with 1 tbsp nutritional yeast and a pinch of turmeric for color, or 3 tbsp aquafaba + 1 tbsp cornstarch as a binder
• Pecorino Romano / Parmigiano Reggiano: swap with Grana Padano or aged Asiago, or nutritional yeast or store-bought vegan parmesan for dairy-free
• Spaghetti / long pasta: use bucatini, linguine, fettuccine, gluten-free spaghetti, or zucchini noodles for a lower carb option

Pro Tips

1) Cut the squash into even little cubes so they all cook at the same speed, and roast at a high temp until you see brown edges. If some pieces are too big theyll be mush while others are still firm, so take a minute to eyeball them for uniformity.

2) Dont ever add the egg mix to pasta on hot direct heat or youll get scrambled eggs. Work off the heat and either whisk a few tablespoons of the hot pasta water into the egg and cheese first to temper it, or add the egg mix to the pasta and stir like crazy while you add hot water a little at a time until the sauce goes glossy.

3) Render the pancetta or guanciale slowly so you get both crisp bits and good fat to coat the pasta, and save those crispy bits for topping. If your pancetta is lean add a splash of oil at the start, but dont burn the shallot or garlic, they should just get soft and fragrant.

4) Salt lightly then taste, because the cheese and cured meat are already salty. Use reserved pasta water to control texture, and a knob of butter or an extra spoon of cheese if you want it silkier. Serve right away, the sauce loses its creaminess if it sits.