Butternut Spaghetti Carbonara
Prep time: 
Cook time: 
Total time: 
Serves: 2
Classic carbonara gets a fall makeover with the addition of butternut squash - so creamy!
  • 1 ½ cup chopped butternut squash
  • 1 tablespoon olive oil
  • 10 ounces spaghetti
  • 2 slices bacon
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 2 egg yolks
  • 2 tablespoons ½ and ½, milk or cream
  • ½ cup grated Parmigiano-Reggiano cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly cracked black pepper
  1. Preheat oven to 375 degrees. On a baking sheet toss squash with olive oil. Season liberally with salt and pepper. Bake until soft, about 15 minutes.
  2. In a small bowl, whisk egg yolks, ½ and ½ and salt together.
  3. Bring a large pot of water to a rolling boil. Add a generous handful of salt. The pasta water should taste like sea water. Cook pasta until al dente. Reserve cooking liquid.
  4. When squash is soft transfer to a blender along with ¼ cup of the starchy cooking liquid from the pasta. Blend until smooth.
  5. In a large skillet cook bacon until crisp over a medium heat. Remove and drain on paper towel. Add chopped onion and garlic. Cook until soft, about 2-3 minutes.
  6. Add hot pasta to the onion and garlic mixture, along with pureed squash, egg/parmesan mixture and reserved bacon. Toss until combined.
  7. If necessary, ladle in enough cooking liquid to loosen the sauce up. Season to taste with salt and pepper.
Nutrition Information
Serving size: 5 ounces pasta
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/butternut-spaghetti-carbonara/