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Butternut Squash Carbonara

Butternut Squash Carbonara


One of my favorite pastas during the summer is summer squash or zucchini carbonara and I have long been wondering if a winter squash would work in a carbonara. I recently recalled wondering this and since I had some butternut squash on hand it was the perfect time to find out. When I make the zucchini carbonara I generally like to use penne because it is easy to cut the zucchini into the shape of the penne pasta which works out nicely. Since butternut squash is easiest to use in cube form I wanted to use a pasta that would go better with it and I thought that orecchiette would work well if I cut the squash small enough to be cupped by the little ear shaped pasta. Other than swapping the winter squash in for the summer squash, I pretty much kept the recipe the same, though I did replace the parsley with sage which I think goes better with the squash. The butternut squash carbonara with sage was nice and quick and easy to make and it tasted great! The sweet butternut squash went really well in the creamy sage flavoured sauce and of course the salty bacon rounded things off nicely! I think that I might even like this winter squash version better that the summer squash version and I know that I will be making it again and again.

Butternut Squash Carbonara


Butternut Squash Carbonara

(makes 2 servings)
Printable Recipe

Ingredients:
6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1/2 pound pasta
1 clove garlic (chopped)
1 tablespoon sage (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano

Directions:
1. Start boiling some water in a large pot to cook the pasta.
2. Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
3. Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
4. Meanwhile, add the pasta to the boiling water and cook as directed on the package.
5. Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
8. Add the pasta and bacon to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
12. Garnish with more sage & serve.

Similar Recipes:
Zucchini Carbonara
Pasta alla Carbonara
Shrimp Carbonara
Roasted Butternut Squash Lasagna
Roasted Brussels Sprout Carbonara
Roasted Cauliflower and Mushroom Carbonara
Roasted Asparagus and Mushroom Carbonara

46 comments:

Sara said...

This looks incredible! Thank for sharing with Presto Pasta Nights. :)

Esi said...

My heart just stopped a bit. I want this right now.

Jennie said...

This sounds really good. Not too heavy either.

AngiGrrrl said...

Umm wow! Basically, I just stalk your site for foodgawking. Thanks for that.

ashupe said...

That looks so great! I can't wait to try it out.

ali @ gimme some oven said...

Gorgeous!!! Carbonara is my favorite -- imagine it's even better with the butternut squash! Bookmarking this one... :)

ali @ gimme some oven said...

Gorgeous!!! Carbonara is my favorite -- imagine it's even better with the butternut squash! Bookmarking this one... :)

Startup Wife said...

What a beautiful dish! That looks INCREDIBLE. Yum. Great pictures, too.

The Bella Life said...

I just ate dinner yet I find my mouth watering over this post.

Sook said...

I had to bookmark this as soon as I saw it! What a great way to enjoy more vegetables! Love butternut squash but I never know what to make with it. This recipe looks perfect!

All Our Fingers in the Pie said...

Repetition is a basic design principle. Haven't thought to use that with food - matching shapes. Good idea. I shy away from cabonara due to fat content but with some veggies I could justify it!

Kerstin said...

Now that is a gorgeous pasta dish! I'm still loving all the butternut squash recipes - yum!

Rachael said...

I've made your zucchini carbonara multiple times and LOVE it and this looks even more wonderful. As soon as I'm rid of this bronchitis/sinus infection I plan on trying this, yum! Thanks for sharing :)

MaryMary said...

Ummm, scrumptious! All the best ingredients in one dish...looks fabulous!

Rosa's Yummy Yums said...

That carbonara looks delicious! A wonderful idea!

Cheers,

Rosa

Christina said...

The colors are absolutely beautiful on this! What a cheerful dish to eat in the middle of winter!

Jenn said...

Nice! I love the color of the squash. Very summery.

Kathleen said...

This sounds like an amazing combo. Wish I had a plate of it right now!

Nina Timm said...

I love the color of this pasta dish!!! Robust and creamy all at the same time!!

HoneyB said...

Really great flavors going here! I am definitely going to give this a try. I think Grumpy would love it too!

Joanne said...

I can definitely see how this would be delicious. And to think I'm supposed to be weaning myself OFF butternut squash recipes!

♥peachkins♥ said...

Carbonara just got more flavorful!

Dawn said...

Hi Kevin! This looks very flavorful. How the heck do you have such a variety of ingredients? I feel like I make the same things all the time. I would love to take a peek in your pantry!

George Gaston said...

Kevin, this is a brilliant way to change a classic. The use of roasted butternut squash gives this dish a whole new dimension. Many thanks...

jose manuel said...

Me copio esta receta. Me encanta la pasta. Gracias

Katrina said...

This looks SOO good and I have everything to make it!
And what could be better than butternut squash and pasta? Butternut squash and pasta WITH bacon, of course!

CinnamonAndSass said...

YUM this looks so amazing! I love winter squash, will be trying this soon.

-Katie

Rambling Tart said...

How sunny and beautiful! It lifts my spirits just looking at it. :-)

Esther said...

I would like to eat this straight off of the computer screen. YUMMM!

Kate @ Savour Fare said...

I love using butternut squash with really savory elements like bacon -- I think it's such a nice complement to the sweetness. This looks amazing!

The Duo Dishes said...

Looks like it worked! Very creamy and delicious.

redforever said...

So I had half a butternut squash left waiting to be used...

So I made this recipe. I used cereal cream instead of heavy cream though and it was still good.

This dish was every bit as good as it looked, easy too.

Thx Kevin.

Jeanne @ Cooksister! said...

OMG, Kevin you are a genius. This looks like my idea of heaven! Definitely going on my dinner menu soon.

Ruth Daniels said...

What a fantastic post. I can't believe it took me so long to visit it. The dish is awesome and now I know exactly what to do with the half a huge butternut squash sitting on my counter. Thanks so much for sharing with Presto Pasta Nights.

This week I'm hosting and I'd love another Kevin Spectacular for the roundup.

Sue Tofu said...

oh wow, that looks fantastic! i'd love to try making this :D

Christina said...

Roommate and I tried this tonight for dinner. I had some butternut squash all ready cut and prepared leftover from butternut squash soup. This meal was AMAZING. I will defiantly be adding to my collection. Thank you for posting

pita bread said...

Let's face it, we "eat" first with our nose and eyes, and this is just a visual feast. And I love sage with sqush, the flavors go together really nice - I use sage for stuffed squash.

Mary said...

Made this over the weekend, and everyone devoured it! Thanks!

oh amanda {impress your kids} said...

Made it tonight! YUM. What a nice (and easy) meal for a cold night!

Sandy@divaeatsworld.com said...

While I was reading your most recent post out of the corner of my eye I see this dish. It caught my eye 1) because of the fabulous colors & 2) I love anything with butter nut squash. This is most def a must try. Thanks

FLP said...

Just made a version of this without the egg or cheese which was still so good, thank you for the recipe and for the introduction to sage, a herb I've never used before.

Mandy Lynn said...

Thank you for a fabulous recipe. Made it last week, and my husband said, "You can make this ANYTIME you want!" :) A big hit!

Christine said...

Do you cook the squash in the pan or are you using already cooked squash?

Kevin said...

Christine: Good catch! I have updated the recipe. Thanks!

Kendall Jones said...

I made this tonight and it was delicious! Thanks for a great, simple recipe! I noticed that the recipe didn't state when to add the bacon back in, so I stirred into the pasta right at the end. Yum Yum!

Allison said...

Five stars! This hit the spot, reminiscent of of pumpkin ravioli with brown butter sage sauce. I used turkey instead of pork bacon to make it a little lighter - keeping it in the pan instead of moving it out when cooking the squash so i had time to get nice and crispy. The squash was a good way to keep things hearty without totally overloading on carbs and the turkey bacon still gave the nice salty, smoky kick without being too fatty. I will definitely make again sometime this season. http://epifurious.tumblr.com/post/35524934148/butternut-squash-carbonara

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