Name: Butternut Squash Pasta Carbonara with Rosemary Bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: italian
Ingredients: 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

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Butternut Squash Pasta Carbonara with Rosemary Bacon

Nutrition Facts

Per serving · recipe makes 6 · 30m total

Servings

Calories

30% of a 2,000 cal day

609KCAL

Protein

22g45% DV

% DAILY VALUE

Total Fat28g

35%

Saturated11g

54%

Unsaturated17g

—

Total Carbs67g

24%

Fiber4g

13%

Total Sugars5g

—

incl. Added Sugars2g

Starch58g

—

Sodium737mg

32%

% Daily Value is based on a 2,000 calorie day.

Spaghetti carbonara elevated with roasted butternut squash and crispy rosemary bacon. A cozy, sophisticated pasta that blends Italian technique with autumn flavors.

Ingredients

6 SERVINGS

1 tbspextra virgin olive oil
2 cupscubed butternut squash — 1
2 tbspfresh thyme leaves
½ tspcrushed red pepper flakes
kosher salt and black pepper
2garlic — smashed
8thick-cut bacon
2 tbspfresh rosemary — chopped
½–1 tspcayenne pepper
2 tsphoney
1 lbdry linguine pasta
2large eggs — at room temperature, beaten
1 cupgrated parmesan cheese
2 tbspsalted butter — at room temperature

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Half Baked HarvestTieghan Gerard’s original page

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mainitalianpastapork

Nutrition is estimated by Chive from the ingredients above, per serving.

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