Creamy Butternut Squash Carbonara with Crispy Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with a creamy butternut squash sauce, eggs, crispy bacon, and parmesan. This fall-inspired carbonara twist has rich, savory flavors with subtle sweetness from the roasted squash.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ large butternut squash, (peeled and cut into ½-inch pieces)
- ½ large onion, (cut into ½-inch dice)
- 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt (plus more for seasoning pasta water)
- ½ tsp ground cinnamon
- ½ tsp freshly ground black pepper, (divided)
- 4 large garlic cloves, (peeled and smashed (or 1 tsp garlic granules))
- 4-5 sage leaves
- 1 large whole egg
- 4 large egg yolks
- 8 oz applewood smoked bacon, (cut into lardons, or pancetta, cubed)
- 2 Tbsp fresh sage, (finely chopped)
- 1 lb spaghetti pasta ((or linguine or bucatini))
- 1 cup grated Parmesan cheese, (plus more for serving)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1461mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 207mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.