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Butternut Squash Carbonara
4.6 from 15 votes

Butternut Squash Carbonara

If you love carbonara, you will love this! It is amazingly creamy and loaded with crispy pancetta and fried sage leaves!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 12 ounces spaghetti
  • 4 ounces pancetta diced
  • 2 tablespoons olive oil
  • ⅓ cup sage fresh leaves
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1 cup butternut squash puree
  • ½ cup Parmesan Cheese freshly grated
  • 1 egg lightly beaten, large
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  2. Heat a large skillet over medium high heat. Add pancetta and cook until brown and crispy, about 4-6 minutes; set aside. Reserve excess fat in the skillet.
  3. Heat olive oil with reserved excess fat. Add sage and cook until crisped, about 3-5 seconds; set aside.
  4. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in butternut squash puree and 1/2 cup reserved pasta water. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low.
  6. Working quickly, stir in pasta, Parmesan and egg, and gently toss to combine; season with salt and pepper, to taste. Add additional reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  7. Serve immediately, topped with pancetta and sage.