Half Baked Harvest · by Tieghan Gerard★ 4.3 (1006)
Butternut Squash Pasta Carbonara with Rosemary Bacon
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 61%
CARBS 66G42% OF CAL
4G FIBER6G SUGAR56G OTHER
FAT 29G41% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti carbonara elevated with roasted butternut squash and crispy rosemary bacon. A cozy, sophisticated pasta that blends Italian technique with autumn flavors.
mainitalianpastapork⚙️ food processor🍪 sheet pan🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash ((about 1 small squash))
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 cloves garlic, smashed
- 8 slices thick-cut bacon
- 2 tablespoon chopped fresh rosemary
- 1/2-1 teaspoon cayenne pepper
- 2 teaspoons honey
- 1 pound dry linguine pasta
- 2 large eggs, at room temperature, beaten
- 1 cup grated parmesan cheese, plus more for serving
- 2 tablespoons salted butter, at room temperature
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 61%
CARBS 66G42% OF CAL
4G FIBER6G SUGAR56G OTHER
FAT 29G41% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1326mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 205mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1326MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.