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Butternut Squash Carbonara

[heart_this] · Jan 21, 2010 · 50 Comments

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

Butternut Squash Carbonara

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 2
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
  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 without Cream
Roasted Butternut Squash Lasagna
Roasted Brussels Sprout Carbonara
Roasted Cauliflower and Mushroom Carbonara
Roasted Asparagus and Mushroom Carbonara
Roasted Butternut Squash and Sausage Tortellini
Cajun Chicken Carbonara

Bacon, Food, Gluten-free, Italian, Main Course, Pasta, Recipe

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Reader Interactions

Comments

  1. Sara says

    January 21, 2010 at 1:43 am

    This looks incredible! Thank for sharing with Presto Pasta Nights. ๐Ÿ™‚

    Reply
  2. Esi says

    January 21, 2010 at 1:54 am

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

    Reply
  3. Jennie says

    January 21, 2010 at 1:54 am

    This sounds really good. Not too heavy either.

    Reply
  4. AngiGrrrl says

    January 21, 2010 at 2:07 am

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

    Reply
  5. ashupe says

    January 21, 2010 at 2:08 am

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

    Reply
  6. ali @ gimme some oven says

    January 21, 2010 at 2:23 am

    Gorgeous!!! Carbonara is my favorite — imagine it's even better with the butternut squash! Bookmarking this one… ๐Ÿ™‚

    Reply
  7. ali @ gimme some oven says

    January 21, 2010 at 2:23 am

    Gorgeous!!! Carbonara is my favorite — imagine it's even better with the butternut squash! Bookmarking this one… ๐Ÿ™‚

    Reply
  8. Startup Wife says

    January 21, 2010 at 2:33 am

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

    Reply
  9. The Bella Life says

    January 21, 2010 at 2:54 am

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

    Reply
  10. Sook says

    January 21, 2010 at 3:13 am

    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!

    Reply
  11. All Our Fingers in the Pie says

    January 21, 2010 at 3:14 am

    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!

    Reply
  12. Kerstin says

    January 21, 2010 at 3:49 am

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

    Reply
  13. Rachael says

    January 21, 2010 at 4:12 am

    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 ๐Ÿ™‚

    Reply
  14. MaryMary says

    January 21, 2010 at 4:17 am

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

    Reply
  15. Rosa's Yummy Yums says

    January 21, 2010 at 4:31 am

    That carbonara looks delicious! A wonderful idea!

    Cheers,

    Rosa

    Reply
  16. Christina says

    January 21, 2010 at 4:52 am

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

    Reply
  17. Jenn says

    January 21, 2010 at 5:54 am

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

    Reply
  18. Kathleen says

    January 21, 2010 at 7:13 am

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

    Reply
  19. Nina Timm says

    January 21, 2010 at 8:25 am

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

    Reply
  20. HoneyB says

    January 21, 2010 at 10:49 am

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

    Reply
  21. Joanne says

    January 21, 2010 at 11:14 am

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

    Reply
  22. โ™ฅpeachkinsโ™ฅ says

    January 21, 2010 at 1:30 pm

    Carbonara just got more flavorful!

    Reply
  23. Dawn says

    January 21, 2010 at 1:56 pm

    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!

    Reply
  24. George Gaston says

    January 21, 2010 at 1:59 pm

    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…

    Reply
  25. jose manuel says

    January 21, 2010 at 2:01 pm

    Me copio esta receta. Me encanta la pasta. Gracias

    Reply
  26. Katrina says

    January 21, 2010 at 2:31 pm

    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!

    Reply
  27. CinnamonAndSass says

    January 21, 2010 at 4:33 pm

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

    -Katie

    Reply
  28. Rambling Tart says

    January 21, 2010 at 6:24 pm

    How sunny and beautiful! It lifts my spirits just looking at it. ๐Ÿ™‚

    Reply
  29. Esther says

    January 21, 2010 at 8:19 pm

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

    Reply
  30. Kate @ Savour Fare says

    January 22, 2010 at 12:17 am

    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!

    Reply
  31. The Duo Dishes says

    January 22, 2010 at 12:39 am

    Looks like it worked! Very creamy and delicious.

    Reply
  32. redforever says

    January 23, 2010 at 2:32 am

    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.

    Reply
  33. Jeanne @ Cooksister! says

    January 25, 2010 at 11:17 am

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

    Reply
  34. Ruth Daniels says

    January 31, 2010 at 2:49 pm

    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.

    Reply
  35. Sue Tofu says

    February 5, 2010 at 7:45 am

    oh wow, that looks fantastic! i'd love to try making this ๐Ÿ˜€

    Reply
  36. Christina says

    March 1, 2010 at 12:16 am

    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

    Reply
  37. pita bread says

    March 30, 2010 at 7:12 pm

    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.

    Reply
  38. Mary says

    November 1, 2010 at 3:01 pm

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

    Reply
  39. oh amanda {impress your kids} says

    November 5, 2010 at 10:19 pm

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

    Reply
  40. [email protected] says

    September 10, 2011 at 4:45 am

    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

    Reply
  41. FLP says

    September 10, 2011 at 10:15 pm

    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.

    Reply
  42. Mandy Lynn says

    October 28, 2011 at 12:31 am

    Thank you for a fabulous recipe. Made it last week, and my husband said, "You can make this ANYTIME you want!" ๐Ÿ™‚ A big hit!

    Reply
  43. Christine says

    November 2, 2011 at 4:06 pm

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

    Reply
  44. Kevin says

    November 3, 2011 at 10:45 am

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

    Reply
  45. Kendall Jones says

    November 21, 2011 at 1:56 am

    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!

    Reply
  46. Allison says

    November 30, 2012 at 3:55 am

    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

    Reply
  47. Anonymous says

    October 10, 2014 at 10:20 pm

    My two favourite things – butternut squash and bacon! Yummy! Thank you ๐Ÿ™‚

    Reply
  48. Anonymous says

    October 13, 2014 at 5:29 pm

    Carbonara is made with meat. This is not carbonara! It may be an americanized version of vegetarian carbonara…

    Reply
  49. Anonymous says

    October 3, 2017 at 2:11 am

    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.

    Reply
  50. Dana McLeod says

    October 1, 2020 at 9:10 pm

    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 itโ€™s a poultry dish. I am so glad I made the recipe as written, itโ€™s so delicious ๐Ÿ˜‹

    Reply

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