I never grow tired of butternut squash. There are so many scrumptious ways to prepare it. This spaghetti carbonara is doused in a delectable mixture of roasted & pureed butternut squash, eggs, and cheese. The crispy shallot, bacon and garlic topping is really the star of the dish, though. They’re frizzled (aka almost burned), and the added crunch and flavor is out of this world. I’ve made this dish a few times since first making it a few weeks ago. One note: don’t add too much pasta water to the butternut squash mixture or it will make the sauce too runny.
Butternut Squash Spaghetti Carbonara
1 lb spaghetti
8 slices bacon, cut into small chunks
2 shallot, diced
4 cloves garlic, sliced
2 whole eggs
3/4 cup pecorino romano
1 cup roasted butternut squash puree (directions for roasting butternut squash)
salt and pepper
1/4 cup half and half, or reserved pasta water
Cook spaghetti according to instructions. Reserve 1 cup spaghetti water, then drain and place back into pot & cover with lid until sauce is ready.
While spaghetti water is heating and spaghetti is cooking, cook bacon, shallot, and garlic in a skillet on medium heat. When nicely frizzed, remove and place on paper towel-lined plate.
In mixing bowl, whisk together eggs, cheese, butternut squash, salt and pepper, and 1/2 and 1/2 (or reserved pasta water). You want this mixture to be creamy, but not too runny.
Place pasta in serving bowl. Add butternut squash mixture and bacon. Mix thoroughly, then garnish with grated cheese and pepper. Serve immediately.
Want other butternut squash recipes? Look no further:
Butternut Squash, Apple Leek Soup
Butternut Squash, Sausage and Feta Bake
Roasted Butternut Squash Soup
Rustic Autumn Vegetable and Soup Medley Soup
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