Butternut Squash "Carbonara"

italian Oct 28, 2021
Finished carbonara product

Serves 2 people

This recipe contains 3 steps which can be finished in roughly an hour (20-30 min active time). The first involves roasting the squash for 30-45 min, the second is boiling pasta, and the third is the mixing melange.

Ingredient Amount
Spaghetti 1/2 pound
Butternut squash (diced) 2 cups (~1/3 small-medium squash)
Eggs 2
Prosuitto 4-5 slices
Cured Pork* 6oz
Garlic 3 large cloves
Rosemary 3+ sprigs
Sage 1/4 tbsp

*Note: Pancetta, thick cut bacon, or similar will do great with this recipe

Roasted Butternut Squash

  • Preheat oven to 400 F.
  • Peel and cut butternut squash. Peel garlic.
  • Toss squash and garlic in olive oil, season with salt, pepper and rosemary.
  • Space evenly on a 1/8 sheet tray, place prosciutto into nooks.
  • Bake for 20 min.
  • Check after 20 min – if prosciutto is crispy, remove prosciutto from pan and set aside. Roast squash and garlic for another 10-15 min until fork tender. Start boiling water for spaghetti.
  • Set aside until lightly cooled.


  • Bring a medium pot of water to a boil.
  • Salt, and cook pasta as instructed on box.
  • Reserve 1.5 cups of salty/starchy water.
  • Drain pasta, and stop cooking under cold water.


  • Blend squash, garlic, eggs and starchy pasta water until fully emulsified.
  • Heat medium pan with a few tablespoons of olive oil.
  • Medium dice pancetta, and cook until crisp.
  • Introduce pasta into the pan, coat with oil and mix in puree.
  • Stir frequently, as the emulsion cooks it will thicken.

Plate and sprinkle with a dash of flaky sea salt.