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
ingredients
- 6 slices bacon (cut into 1 inch slices)
- 2 cups squash (cut into small pieces)
- 1/2 pound pasta (gluten free for gluten free)
- 1 clove garlic (chopped)
- 1 tablespoon sage (chopped)
- pepper to taste
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup parmigiano reggiano
directions
- Start boiling some water in a large pot to cook the pasta.
- Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
- Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
- Meanwhile, add the pasta to the boiling water and cook as directed on the package.
- Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
- Drain the cooked pasta reserving some of the water.
- Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
- Add the pasta and bacon to the pan and toss.
- Remove the pan from the heat and wait for the sizzling to stop.
- Add the egg mixture and toss to coat.
- Add a bit of the pasta water and toss to mix and coat.
- Garnish with more sage & serve.
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Roasted Cauliflower and Mushroom Carbonara
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Roasted Butternut Squash and Sausage Tortellini
Cajun Chicken Carbonara
This looks incredible! Thank for sharing with Presto Pasta Nights. 🙂
My heart just stopped a bit. I want this right now.
This sounds really good. Not too heavy either.
Umm wow! Basically, I just stalk your site for foodgawking. Thanks for that.
That looks so great! I can't wait to try it out.
Gorgeous!!! Carbonara is my favorite — imagine it's even better with the butternut squash! Bookmarking this one… 🙂
Gorgeous!!! Carbonara is my favorite — imagine it's even better with the butternut squash! Bookmarking this one… 🙂
What a beautiful dish! That looks INCREDIBLE. Yum. Great pictures, too.
I just ate dinner yet I find my mouth watering over this post.
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!
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!
Now that is a gorgeous pasta dish! I'm still loving all the butternut squash recipes – yum!
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 🙂
Ummm, scrumptious! All the best ingredients in one dish…looks fabulous!
That carbonara looks delicious! A wonderful idea!
Cheers,
Rosa
The colors are absolutely beautiful on this! What a cheerful dish to eat in the middle of winter!
Nice! I love the color of the squash. Very summery.
This sounds like an amazing combo. Wish I had a plate of it right now!
I love the color of this pasta dish!!! Robust and creamy all at the same time!!
Really great flavors going here! I am definitely going to give this a try. I think Grumpy would love it too!
I can definitely see how this would be delicious. And to think I'm supposed to be weaning myself OFF butternut squash recipes!
Carbonara just got more flavorful!
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!
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…
Me copio esta receta. Me encanta la pasta. Gracias
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!
YUM this looks so amazing! I love winter squash, will be trying this soon.
-Katie
How sunny and beautiful! It lifts my spirits just looking at it. 🙂
I would like to eat this straight off of the computer screen. YUMMM!
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!
Looks like it worked! Very creamy and delicious.
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.
OMG, Kevin you are a genius. This looks like my idea of heaven! Definitely going on my dinner menu soon.
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.
oh wow, that looks fantastic! i'd love to try making this 😀
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
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.
Made this over the weekend, and everyone devoured it! Thanks!
Made it tonight! YUM. What a nice (and easy) meal for a cold night!
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
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.
Thank you for a fabulous recipe. Made it last week, and my husband said, "You can make this ANYTIME you want!" 🙂 A big hit!
Do you cook the squash in the pan or are you using already cooked squash?
Christine: Good catch! I have updated the recipe. Thanks!
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!
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
My two favourite things – butternut squash and bacon! Yummy! Thank you 🙂
Carbonara is made with meat. This is not carbonara! It may be an americanized version of vegetarian carbonara…
For goodness sake!! I wish people would make the recipes before placing a comment as we don't all like to read who thinks it looks pretty and that they've saved it. I would like some honest remarks of how it ACTUALLY tastes and what the texture is like AFTER they've MADE it. I'm sick of going through umpteen comments only to be reading the SAME stuff. Get with it people and MAKE the recipes, I'm sure Kevin gets sick of reading the same 'ol same 'ol and no actual praise or even criticism or helpful hints.
I made this dish tonight and I was blown away by how good the fresh sage worked with the other ingredients. I love cooking with fresh herbs, but I tend to shy away from sage unless it’s a poultry dish. I am so glad I made the recipe as written, it’s so delicious 😋