Description
A comforting twist on classic carbonara featuring roasted butternut squash and crispy bacon, tossed with whole wheat spaghetti and a creamy Parmesan-egg sauce. This dish combines roasted sweet squash with savory bacon and garlic for a rich, flavorful meal perfect for any season.
Ingredients
Scale
Butternut Squash
- 4 cups cubed butternut squash
- 4 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp freshly grated nutmeg
Bacon & Aromatics
- 16 slices bacon, chopped
- 8 garlic cloves, minced
- 1 tsp freshly cracked black pepper
Pasta & Sauce
- 1 lb whole wheat spaghetti
- 6 large eggs
- 1½ cups freshly grated Parmesan cheese, plus extra for topping
- Extra salt & pepper, to taste
- Fresh herbs (parsley, thyme) for sprinkling
Instructions
- Roast Squash: Preheat your oven to 425°F (220°C). In a bowl, toss the cubed butternut squash with olive oil, salt, black pepper, and freshly grated nutmeg until evenly coated. Spread the squash out on a baking sheet in a single layer. Roast in the oven for 25 to 30 minutes, or until tender and golden brown, stirring halfway through for even cooking.
- Cook Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook until al dente according to package instructions. Reserve one cup of the pasta cooking water before draining the pasta.
- Crisp Bacon and Sauté Garlic: In a large skillet over medium heat, cook the chopped bacon until it turns crisp. Remove the bacon and drain on paper towels, leaving a bit of bacon fat in the pan. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
- Whisk Eggs and Cheese: In a mixing bowl, whisk together the eggs, freshly grated Parmesan cheese, and a generous grind of black pepper until smooth and well combined.
- Assemble the Carbonara: Add the hot cooked spaghetti, roasted butternut squash, and crisp bacon back into the skillet with the garlic. Toss everything together quickly and thoroughly over low heat. Remove the skillet from the heat, then slowly stir in the egg and Parmesan mixture. Add the reserved pasta water a little at a time as you toss, until the sauce becomes silky and coats the pasta evenly without scrambling the eggs.
- Serve and Garnish: Plate the carbonara immediately. Garnish with extra freshly grated Parmesan cheese, a sprinkle of fresh herbs like parsley or thyme, and additional black pepper to taste. Serve hot.
Notes
- Be sure to remove the skillet from heat before adding the egg mixture to prevent the eggs from scrambling.
- You can substitute pancetta for bacon if preferred.
- Whole wheat spaghetti adds extra fiber and nutrients, but regular spaghetti can be used.
- Reserve pasta water gradually to adjust the sauce consistency to your liking.
- Fresh herbs add brightness but can be omitted if unavailable.
